Triple Cheese Garlic Bread 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.
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.
Mature Cheddar Cheese
SlooOW Stone Oven White Baguette
(Contains Cereals containing gluten, Sesame, Soya May contain Lupin, Milk, Nuts)
Not included in your delivery
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 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.