Cheesy garlic bread

Recipe uploaded by

Ben O'Donoghue

12 ratings

Recipe by Ben O'Donoghue

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1. Light the barbecue. Chop the mozzarella and taleggio into small chunks and tip into a bowl with the butter, garlic, herbs and some salt and pepper. If you want, you can mix everything together with a wooden spoon, but I prefer to use my hands.
2. Using a bread knife, cut diagonal slices along the loaf about three quarters of the way into the bread - don't cut all the way through. If it looks like the bread won't fit on the barbecue, cut it in half and make two smaller ones.
3. Push the garlic butter generously between each cut, allowing some to ooze onto the top - it will caramelise and taste superb. Sprinkle the paprika over. Wrap the bread up like a cracker in a double thickness of foil. You can prepare to this stage up to a day ahead.
4. Put the pack straight onto the barbecue. Cook for 2 minutes then roll it over onto its side and cook for 2 minutes more. Roll it onto its other side and cook for a further 2 minutes. Have a peek - if the cheese is melting and the bread is crispy, remove it from the barbie. Pull the slices apart and eat while hot and gooey.

To cook indoors

Wrap in buttered foil, leaving it open along the top. Bake for 20-25 minutes at fan 200C/conventional 220C/gas 7 until the cheese has melted.

Per serving

391 kcalories, protein 15g, carbohydrate 28g, fat 25 g, saturated fat 16g, fibre 1g, salt 1.9 g

Latest comments and suggestions

• Jules

  06 November 2007

  Jules rated this recipe

  

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• LittleFeller

  24 December 2007

  LittleFeller commented on this recipe

  This is the nicest cheesy garlic bread I have had and is so easy to make. I have made it once using Stilton instead of Taleggio cheese and also St Agur is a good substitute if you can't get the Taleggio. Definitely worth the calories!!

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• kate online

  03 February 2008

  kate online rated and commented on this recipe

  

  This is very easy to make and really, really gorgeous, had to search a few supermarkets to find taleggio cheese, but well worth the hunt.

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• Wynand

  14 August 2008

  Wynand rated this recipe

  

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• Frantic Flapjack

  12 December 2008

  Frantic Flapjack rated and commented on this recipe

  

  I had to use cheddar as the taleggio had gone blue and tasted strange by the time I got round to using it, but the end result was great.

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• LaurenB

  27 February 2009

  LaurenB rated this recipe

  

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• Lucy

  11 April 2009

  Lucy rated and commented on this recipe

  

  Made this to accompany the 'Dead Good Spaghetti Carbonara' and it was lovely. The Taleggio adds a stronger taste but compliments the mozzarella well. I used 2 garlic cloves rather than 3 as thought 3 might be overkill. Lovely though and doing again soon!

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• sneauxdrop

  17 June 2009

  sneauxdrop rated and commented on this recipe

  

  I only used two garlic cloves but I think I might use three next time. Everyone enjoyed this, so there will definitely be a next time! No leftovers.

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• Michelle, Milan

  29 June 2009

  Michelle, Milan rated and commented on this recipe

  

  when my kids are in England, they love garlic bread. As it's not a common thing to eat in Italy, I looked for the recipe on this website and with Taleggio (one of our favourite cheeses) it when down great! Next time I'll have to use 2 baguettes!! Smelly breath but worth it!

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• bexxy

  14 July 2009

  bexxy rated and commented on this recipe

  

  i agree that you get smelly breath, i would only use 2 cloves next time, my husband would disagree as he is garlic mad. very easy to make, cant wait to try it out on some guests.

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• recipes

  07 October 2009

  recipes rated and commented on this recipe

  

  Absolutelt gorgeous - so quick/easy to make, will never buy from the supermarket again! Used all mozzarella and it was still lovely & cheesy

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• aileen

  15 October 2009

  aileen rated and commented on this recipe

  

  I used cheddar instead of taleggio and it was devine!

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• CBridgeman

  31 October 2009

  CBridgeman rated and commented on this recipe

  

  This is a fantastic recipe and I highly recommend it. It went down a treat along with my interpretation of a classic lasagne, a recipe I also picked up from this website. Regrettably I could not find taleggio cheese in time and so used English cheddar instead but it was still miles better than any shop or restaurant bought item that I have ever eaten. Thank you.

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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

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Difficulty and servings

Serves 6

Preparation and cooking times

Vegetarian

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

Per serving

391 kcalories, protein 15g, carbohydrate 28g, fat 25 g, saturated fat 16g, fibre 1g, salt 1.9 g

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