Cooking Time: Up to 30 Minutes
1 large ciabatta
175g butter, softened
2 level tblsp Sacla' Fiery Chilli Pesto or Sacla' Fresh Fiery Chilli Pesto
1 large clove garlic, peeled & crushed
1 heaped tblsp roughly chopped flat-leafed parsley
40g Sacla' Sun-dried tomatoes, roughly chopped
8 roughly torn chunks of mozzarella
Cut deep slits into the ciabatta, ensuring you don't cut all the way through.
Mix the butter, Pesto, garlic, parsley and a pinch of salt in a bowl, then add the sun-dried tomatoes and mozzarella.
Generously spread the now deliciously flavoured butter into each slit.
Wrap the whole ciabatta in foil, place on a baking tray and pop into a preheated oven (200°C, 400°F, Gas Mark 6).
After 5 minutes, open up the foil and turn it back and cook for a further 3-4 minutes to crisp up the top and to allow the mozzarella to melt a little.
Great for sharing with friends, tuck in and enjoy!
Experiment with different flavours, why not try Sacla' Spicy Tomato & Pepper or Sun-Dried Tomato & Garlic Stir-ins instead of Fiery Chilli Pesto?
Guest Post Credits- Sacla