April 19, 2012

OTT Flavour Loaded Bread

I made homemade garlic bread the other day to go with pasta. It was a nice change from the frozen one you just bung in the oven for 20 minutes. I added some fresh chives from the garden for a gently onion flavour!

I was asked to make it again the following week but I turned the flavour notch up a little! I kept one side garlic and chive (who doesn't love garlic bread anyway?!) BUT, the other side was loaded with pesto, mozzarella and sundried tomatoes. 

Doing this to a shop bought loaf of bread is a super easy way of jazzing up any meal. It would go awesome with soup, salad, pasta, a BBQ. 

I'd totally eat it on it's own.

It's totally versatile as well. Make up some of your own flavour combos...no matter what, it's going to be super tasty!

Just two modest pieces of bread waiting to be 'extreme make over-ed'

Flavour me up...

 Flavour town!

 Crispy, cheesy, melty bread is just the best. Look at how crispy that garlic bread is!

Very precise cutting...

...and presentation!

Holly x


1 large Bloomer Loaf/Baguette

Garlic Bread

1/2 Bunch Chives, chopped
Tablespoon Garlic Paste
3 Tablespoons Butter, softened
Salt and Pepper

Pesto, Mozzarella and Sundried Tomato

8 Sundried Tomatoes, chopped
3 Tablespoons Fresh Basil Pesto or Jarred
200g Mozzarella

Preheat oven to 200°C.
Slice the bread in half lengthways and lay out flat.
For the garlic bread: with a spoon, cream the softened butter with the garlic paste, season and fold in the chopped chives. 
Smear over one half of the bread. 
On the other half,spread on the basil pesto.
Sprinkle over the chopped sundried tomatoes followed by the torn mozzarella. 
Place on a baking tray and 'bake' for 15 minutes in the preheated oven.
After 15 minutes switch to the grill for 2 minutes or until the bread is nicely crisped and the cheese is just browning but still stringy and melty.

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