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Double Cheese and Gouchujang Garlic Baguette

Double Cheese and Gouchujang Garlic Baguette

Double Cheese and Gouchujang Garlic Baguette

Sharing Dish | with Cheddar and Hard Italian Style Cheese

Recipe Development TeamPublished on August 06, 2024

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Sweet and hot, gochujang is a popular Korean condiment. This vibrant paste contains chillies, fermented soybeans and glutinous rice which give it its savoury-sweet flavour, making it the perfect match for noodles, pasta and meat dishes.

Here, it balances with cheese and garlic for a delicious twist on garlic bread.

Tags:

Veggie

Allergens:

Milk

•Egg

•Soya

•Cereals containing gluten

•Sesame

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total25 minutes

Active 15 minutes

DifficultyEasy

Ingredients

serving amount

3 unit(s)

Garlic Clove**

40 grams

Mature Cheddar Cheese

(Contains: Milk)

40 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

30 grams

Gochujang Paste

(Contains: Soya)

1 unit(s)

SlooOW Stone Oven White Baguette

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

Not included in your delivery

4 tbsp

Olive Oil

1 tsp

Sugar

Nutritional information

Energy (kJ)1686 kJ

Energy (kcal)403 kcal

Fat29.2 g

of which saturates10.5 g

Carbohydrate19.8 g

of which sugars6.5 g

Dietary Fibre1 g

Protein14.8 g

Salt2 g

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

Utensils

•Garlic Press

•Grater

•Baking Tray

Instructions

To Start

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) In a medium bowl, mix together the garlic, Cheddar, grated hard Italian style cheese, gochujang paste, olive oil and sugar (see pantry for both amounts).

Prep the Baguette

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 cheese 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.

Ready, Steady, Bake

3

a) Spread the remaining cheese 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, then tear and share!

Enjoy!

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