Fiery Chilli Pesto Garlic Bread…

Fiery Chilli Pesto Garlic Bread…

Cooking Time: Up to 30 Minutes

Serves: 4


Ingredients:

  • 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


Instructions:lunch

  1. Cut deep slits into the ciabatta, ensuring you don’t cut all the way through.
  2. Mix the butter, Pesto, garlic, parsley and a pinch of salt in a bowl, then add the sun-dried tomatoes and mozzarella.
  3. Generously spread the now deliciously flavoured butter into each slit.
  4. Wrap the whole ciabatta in foil, place on a baking tray and pop into a preheated oven (200°C, 400°F, Gas Mark 6).
  5. 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.
  6. Great for sharing with friends, tuck in and enjoy!
  7. 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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Claire

Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.

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6 Comments

  1. Heather
    November 27, 2012 / 11:54 am

    That looks truly yummy ! I love pesto and bread..love it all! Your new header looks great!

    • Claire Justine
      December 2, 2012 / 5:44 pm

      Thanks for stopping by 🙂

  2. Rhonda @Laugh Quotes
    November 27, 2012 / 1:26 pm

    Looks really delicious. Thanks

    • Claire Justine
      December 2, 2012 / 6:23 pm

      Thanks for the comment 🙂

  3. Kit @ i-lostinausten
    November 27, 2012 / 3:08 pm

    YUM! mouthwatering & delicious! 🙂

    • Claire Justine
      December 2, 2012 / 6:33 pm

      Thanks for the comment 🙂

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