Cheesy garlic baguette
- Preparation and cooking time
- Total time
- Takes 15-20 minutes
- Serves 6
- 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
- STEP 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.
- STEP 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.
- STEP 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.
- STEP 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.