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Herby Mozarella Stuffed Garlic Baguette

Herby Mozarella Stuffed Garlic Baguette

Sharing Dish | with Hard Italian Style Cheese and Fresh Parsley

Mimi MorleyUpdated on June 17, 2024

4.4

(104)

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Whether you're catching the game at home or pitch-side, enjoy this Cheesy Herby Hasselback Garlic Baguette in your celebrations of the Euro championship. Perfect for fuelling your matchday fever or scoring a goal with guests.

Tags:

Veggie

Allergens:

Cereals containing gluten

•Sesame

•Soya

•Milk

•Egg

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total25 minutes

Active 5 minutes

DifficultyEasy

Ingredients

serving amount

1 unit(s)

SlooOW Stone Oven White Baguette

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

4 unit(s)

Garlic Clove

1 bunch(es)

Flat Leaf Parsley

2 ball(s)

Mozzarella

(Contains: Milk)

30 grams

Unsalted Butter

(Contains: Milk)

40 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

3 tbsp

Olive Oil

½ tsp

Salt

Nutritional information

Energy (kJ)2448 kJ

Energy (kcal)585 kcal

Fat46.4 g

of which saturates24.7 g

Carbohydrate15.2 g

of which sugars2.2 g

Protein26.5 g

Salt2.9 g

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

Utensils

•Garlic Press

•Baking Tray

Instructions

Get Prepped

1

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

b) 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.

c) Peel and grate the garlic (or use a garlic press). Finely chop the parsley (stalks and all).

d) 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.

Stuff the Bread

2

a) Pop a small saucepan on medium-high heat and add the olive oil, salt (see pantry for both amounts) and the butter.

b) Allow the butter to melt, then add the garlic and cook for 1 min. Remove from the heat, season with salt and pepper, then stir in the parsley.

c) Pop the baguette onto a baking tray and use a teaspoon to spoon the herby garlic oil into each cut equally.

d) Push a mozzarella slice into each cut to finish. TIP: Don't worry if the bread splits a little, the cheese will melt and stick it back together.

Ready, Steady, Bake

3

a) Drizzle the hasselback garlic bread with a little olive oil, then sprinkle over the grated hard Italian style cheese.

b) Bake on the top shelf of your oven until the cheese is melted and slightly golden, 10-12 mins.

c) Once cooked, remove from your oven and transfer to a board to tear and share!

Enjoy!

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