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Triple Cheese Garlic Bread Baguette

Triple Cheese Garlic Bread Baguette

Triple Cheese Garlic Bread Baguette

with Cheddar, Mozzarella and Red Leicester | Perfect for sharing

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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.

Tags:

Veggie

Allergens:

Milk

•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.

Total35 minutes

Active 15 minutes

DifficultyEasy

Ingredients

serving amount

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)

1 unit(s)

SlooOW Stone Oven White Baguette

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

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

Dietary Fibre0.3 g

Protein22.4 g

Salt1.5 g

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

Utensils

•Garlic Press

•Grater

•Kitchen Shears

•Baking Tray

•Aluminum Foil

Instructions

Get Prepped

1

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.

Make the Garlic and Chive Butter

2

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.

Say Cheese

3

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 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!

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