Cheesy confit garlic bread

Method 1

Ingredients

75g butter

6 garlic cloves

parsley

leaves chopped

1 small (demi) baguette

125g ball mozzarella

sliced, or 50g cheddar, grated

step 1

Melt the butter in a small saucepan over a low heat, then add the garlic and leave to cook very gently, covered if you have a lid, for 20-25 mins until the soft and golden. Leave to cool for a few minutes, then use a potato masher or fork to mash the garlic into the butter. Tip into a plastic container, then chill or freeze until the butter has solidified a little, then season well and stir in most of the parsley. Chill again until firm and spreadable. Will keep chilled for three days, or frozen for a month.

step 2

Cut the baguette into two pieces lengthways. Spread the garlic butter all over the cut side, put on a baking tray and scatter over the mozzarella or cheddar. Will keep covered and chilled for a day. To cook, heat the oven to 210C/190C fan/gas 8 and bake the bread for 10-15 mins until bubbling and golden. Cut into wedges, sprinkle with the remaining parsley leaves, and serve with the breadcrumbed chicken and our spicy tomato spaghetti.

Method 2

Ingredients:

- 1 loaf of French bread

- 1/2 cup of olive oil

- 3 heads of garlic, cloves peeled

- 1 cup of shredded mozzarella cheese

- 1/4 cup of grated Parmesan cheese

- 2 tablespoons of chopped fresh parsley

- Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).

2. Slice the French bread in half lengthwise and place it on a baking sheet.

3. In a small saucepan, combine the olive oil and peeled garlic cloves. Cook over low heat for about 10-15 minutes until the garlic is soft and lightly browned.

4. Using a slotted spoon, remove the garlic cloves from the oil and mash them with a fork to make a paste.

5. Spread the garlic paste evenly over the cut sides of the French bread.

6. Sprinkle the mozzarella and Parmesan cheese over the garlic paste.

7. Season with salt and pepper.

8. Bake in the preheated oven for about 10-15 minutes, or until the cheese is melted and bubbly.

9. Sprinkle chopped parsley over the top and serve hot.

Comments

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