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Herby Mozzarella Stuffed Garlic Baguette

Herby Mozzarella Stuffed Garlic Baguette

Herby Mozzarella Stuffed Garlic Baguette

Sharing Dish | with Hard Italian Style Cheese and Fresh Parsley

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Whether you're catching the game at home or pitch-side, enjoy this Herby Mozzarella Stuffed Garlic Baguette in your celebrations of the Six Nations championship. Crammed full of oozy melted cheese and finished with parsley butter, this garlic bread is perfect for fuelling your matchday fever or for guests to try.

Tear and share this extra special garlic bread crammed full of oozy mozzarella and herby garlic butter.

Tags:

Veggie

Allergens:

Cereals containing gluten

•Sesame

•Soya

•Milk

•Egg

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total25 minutes

Active 5 minutes

DifficultyEasy

Ingredients

serving amount

1 unit(s)

SlooOW Stone Oven White Baguette

(Contains: Cereals containing gluten, Sesame, Soya May contain traces of: Lupin, Milk, Nuts)

4 unit(s)

Garlic Clove**

1 bunch(es)

Flat Leaf Parsley

2 ball(s)

Mozzarella

(Contains: Milk)

30 grams

Unsalted Butter

(Contains: Milk)

40 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

2 tbsp

Olive Oil

½ tsp

Salt

Nutritional information

Energy (kJ)2607 kJ

Energy (kcal)623 kcal

Fat48.3 g

of which saturates29.5 g

Carbohydrate15.7 g

of which sugars2.5 g

Dietary Fibre0.6 g

Protein31.4 g

Salt3.1 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Garlic Press

•Baking Tray

Instructions

Get Prepped

1

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

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

c) Peel and grate the garlic (or use a garlic press). Finely chop the parsley (stalks and all).

d) Drain the mozzarella and squeeze out as much liquid as you can. Pat dry with kitchen paper, then slice into as many rounds as you have cuts in the bread.

Stuff the Bread

2

a) Pop a small saucepan on medium-high heat and add the olive oil, salt (see pantry for both amounts) and the butter.

b) Allow the butter to melt, then add the garlic and cook for 1 min. Remove from the heat, season with salt and pepper, then stir in the parsley.

c) Pop the baguette onto a baking tray and use a teaspoon to spoon the herby garlic oil into each cut equally.

d) Push a mozzarella slice into each cut. TIP: Don't worry if the bread splits a little, the cheese will melt and stick it back together.

Ready, Steady, Bake

3

a) Drizzle the cheesy stuffed garlic bread with a little olive oil, then sprinkle over the grated hard Italian style cheese.

b) Bake on the top shelf of your oven until the cheese is melted and slightly golden, 10-12 mins.

c) Once cooked, remove from your oven and transfer to a board to tear and share!

Enjoy!

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