Tear 'n' Share Triple Cheese Garlic Baguette
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Tear 'n' Share Triple Cheese Garlic Baguette

Tear 'n' Share Triple Cheese Garlic Baguette

with Cheddar, Mozzarella and Red Leicester | Perfect for sharing

Loaded with chive and garlic butter and topped with mozzarella, Cheddar and Red Leicester, this garlic bread is the ultimate cheesy indulgence. Pair with pasta, or as a starter or side to any meal.

Cereals containing gluten

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.

Preparation Time35 minutes
Cooking time15 minutes


serving amount

1 bunch(es)


2 unit(s)

Garlic Clove

1 unit(s)

SlooOW Stone Oven White Baguette

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

60 grams

Mature Cheddar Cheese

(Contains Milk)

30 grams

Red Leicester

(Contains Milk)

1 ball(s)


(Contains Milk)

30 grams

Unsalted Butter

(Contains Milk)

Not included in your delivery

2 tbsp

Olive Oil


Nutritional information

Energy (kJ)2306 kJ
Energy (kcal)551 kcal
Fat45 g
of which saturates25.3 g
Carbohydrate14.1 g
of which sugars1.7 g
Protein22.4 g
Salt1.47 g
Always refer to the product label for the most accurate ingredient and allergen information.


Garlic Press
Baking Paper
Aluminum Foil


Get Prepped

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

b) Roughly chop the chives (use scissors if easier). Peel and grate the garlic (or use a garlic press).

c) 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.

d) Grate the Cheddar and Red Leicester. 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.

Make the Garlic and Chive Butter

a) Pop a small saucepan on low heat.

b) Add the butter to the pan and gently heat until melted, 2-3 mins.

c) Remove from the heat and stir in the garlic, two thirds of the chives and the olive oil (see pantry for amount).

d) Lay the baguette onto a foil lined baking tray and spoon the garlic and chive butter evenly into each cut in the bread.

Say Cheese

a) Push a mozzarella slice into each cut to finish, then pile the grated cheese evenly on top of the bread, pushing some down into the cuts.

b) Loosely wrap the foil around your cheesy garlic baguette to enclose it, then bake on the top shelf of your oven until melted and golden, 15 mins.

c) After 15 mins, unwrap and bake the bread for another 5 mins until golden and crispy. Serve on a board to tear and share.

d) Scatter over the remaining chives to finish.


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