Cheesy Hasselback Garlic Bread
with Mozzarella and Fresh Parsley | Perfect for sharing
Tear and share this extra special garlic bread crammed full of oozy mozzarella and herby garlic butter.
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.
SlooOW Stone Oven White Baguette
(Contains Cereals containing gluten, Sesame, Soya May contain Lupin, Milk, Nuts)
Flat Leaf Parsley
Not included in your delivery
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Place your ciabatta loaf 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.
a) Pop a small saucepan on medium-high heat and add the olive oil (see pantry for amount) and 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 ciabatta loaf 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 to finish.
a) Drizzle the hasselback garlic bread with a little olive oil, 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) Tear and share!