this months recipes
Seriously Gooey Garlic Bread
11 April 2003
This recipe is courtesy of Sue Lawrence, Food writer for the Scotsman and regular customer at The Edinburgh Farmers Market. You can substitute the first 3 ingredients in this recipe with a tub of really garlicky butter
125g unsalted butter, softened
3 large fresh or young garlic cloves, peeled and finely chopped
1 tsp coarse sea salt
150g fresh mozzarella, thinly sliced
1 x ‘ready to bake’ ciabatta
Beat the first three ingredients together. Cut the loaf lengthways, into 2 halves. Spread one half with the garlic butter, top with cheese. Clamp on lid, wrap in foil. Bake at 220ºC/425ºF/Gas 7 for 20 minutes, until gooey. Cut into thick slices and devour.
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