Cheesy Garlic Baguette
This family favourite combines mozzarella and taleggio with a garlic herb butter, stuffed into a baguette and cooked on the barbecue. The result is a crispy, gooey side that's ideal for sharing. It takes only 20 minutes to prepare and cook, making it a fantastic accompaniment to soups, pasta dishes or a hearty chilli.
Ingredients
- 125g mozzarella ball
- 140g taleggio cheese rind removed
- 100g butter softened
- 3 garlic cloves finely chopped
- handful parsley leaves, chopped
- 1 tsp fresh marjoram leaves, chopped, optional
- 1 long baguette
- large pinch of paprika
Method
- Prepare the barbecue. Cut the mozzarella and taleggio into small pieces and place them in a bowl with the softened butter, chopped garlic, herbs, salt and pepper. Combine the mixture thoroughly, using your hands if you prefer.
- Take a bread knife and slice the baguette diagonally, ensuring you only cut about three quarters of the way through the loaf. If the bread is too long for your barbecue, slice it into two smaller portions.
- Generously spread the garlic butter mixture between every cut in the bread, letting some sit on top. Dust the loaf with paprika. Encase the entire baguette securely in a double layer of foil. You can complete these steps up to one day in advance.
- Place the foil parcel directly onto the barbecue. Cook for 2 minutes, then turn it onto one side for another 2 minutes. Roll it onto its other side and cook for a further 2 minutes. Check to see if the cheese has melted and the bread is crisp, then take it off the heat. Separate the slices and serve immediately while hot.
Nutrition (per serving)
Calories391 kcal
Fat25 g
Saturates16 g
Carbs28 g
Fibre1 g
Protein15 g
Sodium760 mg
Salt1 g
Recipe details
Skill levelEasy
CategorySide dish
Cuisineaustralian
DietVegetarian
