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Herby Mozarella Stuffed Garlic Baguette

Herby Mozarella Stuffed Garlic Baguette

Sharing Dish | with Fresh Parsley
4.5(12)Review Summary
Mimi Morley
Mimi MorleyUpdated on April 01, 2026
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Calories
: 
585 kcal
Protein
: 
26.5g protein
Total
: 
25 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Sesame
  • Soya
  • Milk
  • Egg
  • Lupin
  • Milk
  • Nuts
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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

3 tbsp

Olive Oil

½ tsp

Salt

Energy (kJ)2448 kJ
Energy (kcal)585 kcal
Fat46.4 g
of which saturates24.7 g
Carbohydrate15.2 g
of which sugars2.2 g
Dietary Fibre0.6 g
Protein26.5 g
Salt3 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•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 to finish. 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 hasselback 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!

Customer reviews

Review summary

Updated on Feb 2026
  • Flavour: The garlic bread had a lovely taste, though some found it overly salty.
  • Ease of prep: The baguette was challenging to prepare, with some experiencing it falling apart during cooking.
  • Portions: The serving size was generous, potentially too large for some to finish in one sitting.
AI-generated from customer reviews
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