Sweet and smokey cheesy garlic bread
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!
Prep
10 min
Cook
17 min
Serving size
4 as a side
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
1. Preheat the oven to 210c fan and line a baking tray with baking paper.
2. Cut the ciabatta horizontally through the middle, to create two halves, and place them, cut side up, onto the tray.
3. Mix together the mozzarella, gruyere and the finely chopped spring onions. Set aside.
4. 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.
5. 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.