Sweet & smokey cheesy garlic bread
Prep
10 mins
Cook
20 mins
Servings
4
Difficulty
Medium
There's something magical about pulling a warm, cheesy loaf from the oven, and this recipe proves you don't need hours in the kitchen to create something truly special. My Sweet & Smokey Cheesy Garlic Bread comes together in just 30 minutes and tastes like you've been slaving away all afternoon. The magic is in that Ottolenghi blend which adds incredible depth without any fuss. Buffalo mozzarella brings a lovely creaminess while garlic provides powerful anti inflammatory benefits. Best of all, this is pure comfort food that won't break the bank and requires minimal prep, making it perfect for unexpected guests or a simple weeknight indulgence.
Ella x
Ingredients
- 1loaf plain ciabatta(ciabatta loaf)
- 125 gramsbuffalo mozzarella(drained)
- 125 gramsgruyere cheese(Gruyère, grated)
- 4essential salad onions(salad onions, 3 finely chopped, 1 thinly sliced, for garnishing )
- 60 gramsunsalted butter
- 3 tbspolive oil
- 1 tbspottolenghi sweet & smokey blend
- 3 clove/sgarlic(thinly sliced)
Detail level
Instructions
- 1
Preheat the oven to 230ºC, gas mark 8 and line a baking tray with baking parchment. Cut the ciabatta horizontally through the middle to create 2 halves and put them, cut-side up, on the tray. In a bowl, mix together the mozzarella, Gruyère and the finely chopped salad onions; set aside.
- 2
Combine the butter, oil, Sweet & Smokey blend, garlic and a good pinch of salt in a small saucepan set over a medium heat. Bring to a simmer, then lower the heat and cook for 5 minutes until the garlic is fragrant but not taking on any colour.
- 3
Drizzle ½ of the garlic butter over the ciabatta halves and then spread with the cheese mixture. Bake for about 12 minutes or until the cheese is bubbling and golden around the edges. Remove from the oven and drizzle over the remaining garlic butter, followed by the sliced salad onion.
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