The lovely thing about having your own corner of the internet, is the freedom for nerdy titles… right? Luckily, this recipe is good enough to makeup for it! I make this delicious, rich garlic bread recipe with-a-twist whenever I need to jazz up a simple meal. It’s got a rustic charm when sat on the table, and is a gooey crowd pleaser. I call it an in-law dish, because it works as well for a dinner party as it does for a family meal with the kids – so I can whip it up with little notice and still impress.
It can either be made with a fresh sourdough loaf if you have time, or you could pick up a loaf from the store. I make a loaf most mornings, but when I’m rushed and throwing together a quick pasta dish, I love using Kalamata Olive Bread (Sainsbury’s do a gorgeous one!)
What you’ll need
1 small loaf of olive or sourdough bread
6 cloves of black garlic, peeled
1/2 teaspoon himalayan salt flakes
1/2 teaspoon smoked sea salt flakes
250g mozzarella, drained & cubed
150g unsalted butter
1 tablespoon Parmesan cheese, grated finely
How to throw it together
{ONE}
Preheat the oven to 200°C
{TWO}
Slice the bread at a diagonal using a cerated knife. Make each slice about 2cm thick, and about 3/4 of the depth of the loaf.
{THREE}
Beat together the rest of your ingredients. You will find there’s no need to chop the black garlic, and there is no shame in dipping your finger in for a taste at this point.
{FOUR}
Scoop a spoonful of the mixture between each of the slices.
{FIVE}
Finally, slather the loaf with the remaining mixture.
{SIX}
Wrap the loaf in foil, and bake for 25 minutes. If you prefer a crispy top, open the foil at the top after this time and return to the oven for a further five minutes. We prefer to leave it thoroughly gooey for this garlic bread recipe!
{SEVEN}
Drizzle with a little good quality extra virgin olive oil, and serve with a pot of balsamic vinegar and olive oil to dip.
Et viola!
This feels at home for both the garden table next to a salad while we’re having a barbecue and a loaded farmhouse table when it’s snowing, so enjoy it all year round. If you’ve never tried black garlic, it’s very different to the regular kind and you’re in for a sweet treat – it will be a cupboard staple from here on out, I promise you.
Let me know what you think when you’ve rustled it up!
Love, Helen
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