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Double Cheese, Pesto and Parsley Garlic Bread

Sharing Dish | with Cheddar, Hard Italian Style Cheese and Sourdough Bread
4.0(120)Review Summary
Recipe Development Team
Recipe Development TeamUpdated on December 23, 2025
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Calories
: 
653 kcal
Protein
: 
18.6g protein
Total
: 
25 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Egg
  • Cereals containing gluten
  • Oats
  • Rye
  • Soya
  • Wheat
  • Barley
  • Nuts
  • Sesame
  • Walnuts
  • Lupin
  • Milk
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

3 unit(s)

Garlic Clove

40 grams

Mature Cheddar Cheese

(Contains: Milk)

1 bunch(es)

Flat Leaf Parsley

40 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

32 grams

Pesto

(Contains: Milk)

1 unit(s)

SlooOW Stone Oven White Baguette

(Contains: Cereals containing gluten, Oats, Rye, Soya, Wheat, Barley, Nuts, Sesame, Walnuts, Lupin, Milk, May contain traces of allergens)

Not included in your delivery

4 tbsp

Olive Oil

Energy (kJ)2732 kJ
Energy (kcal)653 kcal
Fat37.4 g
of which saturates11.7 g
Carbohydrate32.7 g
of which sugars2.6 g
Dietary Fibre0.7 g
Protein18.6 g
Salt2.1 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Garlic Press
•Grater
•Chopping Board
•Medium Bowl
•Knife
•Baking Tray
•Spoon

Instructions

1

a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Peel and grate the garlic (or use a garlic press). 

c) Grate the Cheddar cheese.

d) Roughly chop the parsley (stalks and all). 

e) In a medium bowl, mix together the garlic, Cheddar, grated hard Italian style cheese, parsley, pesto and the olive oil (see pantry for amount).

2

a) Place your baguette in between two wooden spoon handles on a board. Make diagonal slices widthways at 2cm intervals, making sure not to cut the whole way through - you'll make approximately 12 cuts.

b) Pop the baguette onto a lined baking tray and use a teaspoon to spoon two thirds of the cheesy pesto mixture equally into each cut. TIP: Don't worry if the bread breaks, the cheese will melt and stick it back together in the oven.

3

a) Spread the remaining pesto mixture over the top of the baguette, then bake on the top shelf of your oven until the cheese is melted and slightly golden, 10-12 mins.

b) Once cooked, remove from your oven and transfer to a board. 

c) Allow to cool for 5 mins before transferring to a sharing board.

Enjoy!

Customer reviews

Review summary

Updated on Feb 2026
  • Flavour: Many loved the taste, describing it as delicious and better than supermarket versions. Some found it average or lacking flavour.
  • Ease of prep: Simple to prepare and fun to assemble, with easy steps like rubbing in cheese and watching it melt under the grill.
  • Suggestions: Consider adding extra cheddar if you're short on Italian cheese. Allow the bread to cool for 5 minutes before serving.
  • Next-day meals: Leftovers make great snacks or can complement other meals later.
AI-generated from customer reviews
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