Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Cheesy hasselback garlic bread recipe

2 ratings

Upgrade your garlic bread with this indulgent cheesy recipe featuring an attractive hasselback design. A perfect veggie side for Valentine's Day, date night or a friends' catch-up. See method

Serves 2
Takes 35 minutes
470 calories / serving
Vegetarian

Ingredients

1 part-baked baguette from a 2-pack
40g unsalted butter, softened
2 large garlic cloves, crushed
½ x 125g ball reduced-fat mozzarella, finely chopped
20g extra-mature Cheddar, finely grated
10g flat-leaf parsley, finely chopped

If you don't have any Cheddar, try using another hard cheese

Each serving contains

Energy
1965kj
470kcal 24%
Fat
24g 34%
Saturates
15g 74%
Sugars
3g 4%
Salt
1.3g 21%

of the reference intake
Carbohydrate 46.1g Protein 16.1g Fibre 3.5g

Method

Preheat the oven to gas 7, 220°C, fan 200°C. Cook the baguette according to pack instructions; allow to cool. In a small mixing bowl, combine the butter, garlic, mozzarella, Cheddar and parsley. Season, then cover and set aside.
Reduce the oven to gas 6, 200°C, fan 180°C. Using a sharp bread knife, cut slices widthways into the baguette, about 1cm apart and about ¾ of the way down, so that it still all holds together. Taking about ½ tsp of the garlic butter at a time, push it into the slits (it is easiest to do this using your fingertips). Be careful not to tear the baguette as you do so. If there is any leftover butter, you can spread this on top of the baguette.
Loosely wrap the baguette in a large sheet of foil, then lay on a baking tray and bake for 15 mins. Open up the foil, then return to the oven for 5-8 mins until the top is golden brown.

Tip: You can make the garlic butter and cook the part- baked baguette up to a day in advance. Keep the garlic butter in the fridge, then bring to room temperature to soften before using.

See more Side dishes