Triple Cheese Garlic Bread
with Cheddar, Mozzarella and Red Leicester | Perfect for sharing
Take your garlic bread to the next level with this delicious rosemary focaccia. Loaded with chive and garlic butter and topped with mozzarella, Cheddar and Red Leicester, it's the ultimate cheesy indulgence. Pair with pasta, or as a starter or side to any meal.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 bunch(es)
Chives
2 unit(s)
Garlic Clove
60 grams
Mature Cheddar Cheese
(Contains: Milk)
30 grams
Red Leicester
(Contains: Milk)
1 ball(s)
Mozzarella
(Contains: Milk)
30 grams
Unsalted Butter
(Contains: Milk)
1 unit(s)
Rosemary Focaccia
(Contains: Cereals containing gluten May contain traces of: Egg, Milk, Soya)
Not included in your delivery
2 tbsp
Olive Oil
Utensils
Instructions
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) Grate the Cheddar and Red Leicester. Drain the mozzarella and tear it into small pieces.
d) Cut the top of the sourdough baguette into a crisscross pattern, slicing at 2cm intervals lengthways and widthways, without cutting through to the bottom.
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, chives and olive oil (see pantry for amount).
d) Lay the sourdough baguette onto a foil lined baking tray and spoon the garlic and chive butter evenly into each cut in the bread.
a) Pile the grated cheeses and mozzarella pieces evenly on top of the bread, pushing some down into the cuts.
b) Loosely wrap the foil around your cheesy garlic bread baguette to enclose it, then bake on the top shelf of your oven for 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.
Enjoy!
