Cheesy piece of garlic baguette being pulled out

Cheesy garlic baguette

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(23 ratings)

Takes 15-20 minutes


Serves 6

A real crowd pleaser that will have everyone feeling full. Worth every calorie.

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal391
  • fat25g
  • saturates16g
  • carbs28g
  • sugars0g
  • fibre1g
  • protein15g
  • salt1.9g


  • 125g mozzarella ball
  • 140g taleggio cheese, rind removed
  • 100g butter, softened



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 3 garlic cloves, finely chopped
  • handful parsley leaves, chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 1 tsp fresh marjoram leaves, chopped, optional
  • 1 long baguette
  • large pinch of paprika



    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…


  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.

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Comments, questions and tips

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31st Oct, 2009
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.
15th Oct, 2009
I used cheddar instead of taleggio and it was devine!
7th Oct, 2009
Absolutelt gorgeous - so quick/easy to make, will never buy from the supermarket again! Used all mozzarella and it was still lovely & cheesy
14th Jul, 2009
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.
29th Jun, 2009
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!
17th Jun, 2009
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.
11th Apr, 2009
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!
Frantic Flapjack
12th Dec, 2008
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.
3rd Feb, 2008
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.
24th Dec, 2007
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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