Super Cheesy Pesto Garlic Baguette

Name: Super Cheesy Pesto Garlic Baguette Sharing Dish | with Cheddar and Hard Italian Style Cheese
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 3 unit(s) Garlic Clove; 40 grams Mature Cheddar Cheese; 40 grams Grated Hard Italian Style Cheese; 32 grams Fresh Pesto; 1 unit(s) SlooOW Stone Oven White Baguette; 4 tbsp Olive Oil

Sharing Dish | with Cheddar and Hard Italian Style Cheese

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Things just got cheesy with this Super Cheesy Baguette. Take it to the next level with garlic and fresh pesto.

Allergens:

Milk

•Egg

•Cereals containing gluten

•Sesame

•Soya

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 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)

32 grams

Fresh Pesto

(Contains: Milk)

1 unit(s)

SlooOW Stone Oven White Baguette

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

Not included in your delivery

4 tbsp

Olive Oil

Nutritional information

Energy (kJ)1846 kJ

Energy (kcal)441 kcal

Fat35.6 g

of which saturates11.8 g

Carbohydrate14.8 g

of which sugars1.3 g

Dietary Fiber0.5 g

Protein14.2 g

Salt1.44 g

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

Utensils

•Bowl

•Garlic Press

•Grater

•Baking Paper

•Baking Tray

Instructions

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, pesto and the olive oil (see pantry for amount).

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 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.

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, then tear and share!

Enjoy!