Fiery Chilli Pesto Garlic Bread...

Cooking Time: Up to 30 Minutes

 Serves: 4

  • 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
  • salt
  • 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?
Recipe and photo credit by - Sacla

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