Cheesy garlic bread with roasted garlic
Servings: 4 people
Calories: 455kcal
As far as I am concerned, garlic bread should taste properly of garlic. This cheesy garlic bread with roasted garlic is lovely with soup, a salad or simply as a snack with a glass of wine. It has a generous topping, so a couple of pieces each is usually enough. Allow a little extra time: the bread itself is quick, but the garlic needs time in the oven first.
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Ingredients
- 1 ciabatta or a short baguette, about 250 g
- 2 heads of garlic
- 2 shallots
- 1 tbsp olive oil
- 60 g butter softened
- 40 g sun-dried tomatoes in oil drained
- 10 g basil
- 125 g mozzarella firm, suitable for grating
- 5 g parsley
- 0.25 tsp chilli flakes
- salt to taste
- black pepper to taste
Instructions
Preparation
- Preheat the oven to 200 °C conventional or 180 °C fan. Cut the tops off 2 heads of garlic to expose the cloves. Trim the pointed tops from 2 shallots and remove any loose skins, but leave them whole.
- Place the garlic and shallots on baking parchment with foil underneath. Drizzle with 1 tbsp olive oil and add a little salt and black pepper. Seal the parcel and roast for 45 to 60 minutes, until very soft. Leave to cool for 5 minutes.
- Meanwhile, finely chop 40 g sun-dried tomatoes in oil, 10 g basil and 5 g parsley. Keep the parsley separate. Grate 125 g mozzarella and halve 1 ciabatta lengthways.
Cooking
- Squeeze the soft garlic and shallots from their skins. Mash with 60 g butter and mix in the tomatoes and basil. Taste and add salt and pepper if needed.
- Spread over both bread halves and scatter the mozzarella on top. Bake on a baking tray for another 12 to 15 minutes at the same temperature, until the bread is crisp and the cheese is melted and lightly browned.
Serving
- Scatter over the parsley and 0.25 tsp chilli flakes. Cut into pieces and serve warm.
Notes
You can make this bread vegan with plant-based butter and a grated plant-based cheese that melts well. The nutritional values will change.
Nutrition
Calories: 455kcal | Carbohydrates: 43g | Protein: 15g | Fat: 25g | Saturated fat: 13g