Wednesday, November 17, 2021

Cheesy Garlic Bread Recipe

We used a Vienna loaf to make this garlic bread and opted for a flatter, wider loaf to maximise the cheesy surface area. If your loaf is smaller or larger than ours, you can scale the quantities of butter, garlic and cheese to suit. Best served straight from the oven while the cheese is hot.

Preparation time: 10 minutes (excludes baking time)

150g butter, softened (if using unsalted butter, add 1/4 teaspoon fine table salt)
4 large garlic cloves, peeled and crushed
1 teaspoon finely chopped fresh parsley
1 Vienna loaf (about 450-500g and 30cm long)
200g grated mozzarella cheese
50g grated parmesan cheese
2 teaspoons finely chopped fresh parsley, to garnish

Preheat your oven to 200 degrees Celsius (180 degrees Celsius fan-forced). Adjust the oven rack to the middle shelf position (not necessary for a fan-forced oven).

In a small bowl, place the butter, garlic and one teaspoon parsley (and salt if using) and stir together until well combined.
Using a long serrated knife, cut the bread in half horizontally.

Place bread on a large baking tray. Spread the garlic butter evenly over the entire cut surface of both bread halves. Sprinkle the mozzarella evenly over the bread, then sprinkle with the parmesan.
Bake for about 20-24 minutes, or until the cheese is melted, bubbly and golden and the bread is crisp.

Sprinkle bread with remaining parsley, slice and serve. ©