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Cheesy Garlic Bread
A split baguette spread with garlic and parsley butter, topped with mozzarella and cheddar and baked until bubbling, then sliced. Set it beside a pot of bolognese or a bowl of soup.
- Serves
- 4
- Prep
- 10min
- Cook
- 12min
- Total
- 22min
Programs: Fat Loss, Muscle Gain, Maintenance, Blood Sugar, Blood Pressure
Per serving
- Calories
- 352kcal
- Protein
- 14.4g
- Carbs
- 39.2g
- Fat
- 15.6g
- Fibre
- 1.9g
Ingredients
For 4 servings · MetricUS
- 280gbaguette or ciabatta
- 30gbutter, softened
- 1 tbspolive oil
- 4 clovesgarlic, crushed
- 3 tbspparsley, finely chopped
- 80gpart-skim mozzarella, grated
- 60glight cheddar, grated
- salt and black pepperto taste
- 1French baguette (about 10 oz)one loaf
- 2 tbspbutter, softened
- 1 tbspolive oil
- 4 clovesgarlic, crushed
- 3 tbspparsley, finely chopped
- 3 ozpart-skim mozzarella, shredded
- 2 ozreduced-fat cheddar, shredded
- salt and black pepperto taste
Method
Prep.
Heat the oven to 200C fan and line a baking tray.
Split the loaf in half lengthways and lay both halves cut-side up on the tray.
Make the garlic butter.
Beat the softened butter with the olive oil, garlic and parsley in a small bowl, with a pinch of salt and pepper, until it forms a loose spreadable paste.
Assemble.
Spread the garlic butter evenly over both cut sides, right to the edges so no corner goes dry.
Scatter the mozzarella and cheddar over the top in an even layer.
Bake and serve.
Bake for 10 to 12 minutes, until the cheese is fully melted and starting to catch colour at the edges and the bread underneath is crisp, not soft.
Rest for 1 minute, then slice into pieces and serve a quarter of the loaf per person.