Garlic Bread
, 25 min, 1 loaf
Crusty baguette split and filled with garlic-herb butter, baked until golden and crisp.
| prepPreheat oven to 400°F / 200°C | |||||
| 115 g unsalted butter, melted | Stir butter, garlic, Parmesan, parsley, salt & pepper | Cut slits 1 inch apart, spread butter inside each | Wrap in foil, bake 400°F / 200°C, 15 min | Unwrap top, tuck mozzarella into slits if using | Bake 400°F / 200°C, 5 min until crisp & golden |
| 4 fat garlic cloves, grated | |||||
| 50 g Parmesan, grated | |||||
| 15 g chopped flat-leaf parsley | |||||
| ¼ teaspoon kosher salt | |||||
| Black pepper | |||||
| 1 baguette or rustic crusty loaf | |||||
| 225 g fresh mozzarella, thinly sliced (optional) | |||||
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