Name: Sweet and smokey cheesy garlic bread
Ingredients: 1 ciabatta loaf, cut in two horizontally; 125g ball buffalo mozzarella, drained; 125g gruyere cheese, grated; 4 spring onions; 3 finely chopped, 1 thinly sliced, for garnish; 6og unsalted butter; 3 tbsp olive oil; 1 tbsp Ottolenghi sweet and smokey blend; 3 garlic cloves, peeled and thinly sliced; salt

Side Midweek

Serves 4 as a side

Prep 10 min

Cook 17 min

Garlic bread - undisputedly everyone's favourite. We have upped the ante here with the addition of spring onions and our Sweet and Smokey spice blend, making this garlic bread incredibly moreish!

Ingredients

1	ciabatta loaf, cut in two horizontally
125g	ball buffalo mozzarella, drained
125g	gruyere cheese, grated
4	spring onions; 3 finely chopped, 1 thinly sliced, for garnish
6og	unsalted butter
3 tbsp	olive oil
1 tbsp	Ottolenghi sweet and smokey blend
3	garlic cloves, peeled and thinly sliced
	salt

Method

Preheat the oven to 210c fan and line a baking tray with baking paper.
Cut the ciabatta horizontally through the middle, to create two halves, and place them, cut side up, onto the tray.
Mix together the mozzarella, gruyere and the finely chopped spring onions. Set aside.
Combine the butter, oil, sweet and smokey blend, and garlic in a small saucepan, along with a good pinch of salt, and place on a medium heat. Bring to a simmer, lower the heat and cook for 5 minutes until the garlic is fragrant but not taking on any colour.
Drizzle half of the garlic butter over the two ciabatta halves and then spread each half 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 spring onion.