Cheesy hasselback garlic bread recipe
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
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
Ready to shop?
Shop ingredientsEach serving contains
- Energy
- 1965kJ 470.0kcal
- Fat
- 24g
- Saturates
- 15g
- Salt
- 1.3g
- Sugars
- 3g
of the Reference intake
Carbohydrate 46.1gProtein 16.1gFibre 3.5g
Shop your ingredients
Sign in to see your total price and explore available product swaps.
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 about¾of 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
