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Cheesy hasselback garlic bread recipe

Cheesy hasselback garlic bread recipe

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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

  1. 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.
  2. 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.
  3. 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.

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