Cheesy Garlic Bread

Prep time: 25 mins | Serves: 4-6

Ingredients:

•⁠ ⁠1 crusty baguette or small ciabatta (about 350–400g)

•⁠ ⁠80g unsalted butter, softened

•⁠ ⁠40ml olive oil

•⁠ ⁠5–6 garlic cloves, very finely minced

•⁠ ⁠80g mozzarella, grated

•⁠ ⁠60g mature Cheddar, grated

•⁠ ⁠30g finely grated Parmesan

•⁠ ⁠10g fresh parsley, finely chopped

•⁠ ⁠2g dried oregano

•⁠ ⁠2g dried chilli flakes (optional, for a little heat)

•⁠ ⁠4g fine sea salt

•⁠ ⁠2g freshly ground black pepper

Method:

1.⁠ ⁠Preheat the oven to 200°C (fan 180°C). Line a baking tray with baking paper. Slice the baguette in half lengthways, keeping the two halves intact like open sandwiches. Place cut-side up on the tray.

2.⁠ ⁠In a bowl, mix softened butter, olive oil, garlic, 2g salt, black pepper, oregano and chilli flakes until you have a smooth, spreadable garlic butter. Spread this mixture evenly over the cut surface of both bread halves, right to the edges.

3.⁠ ⁠In a separate bowl, toss together mozzarella, Cheddar and Parmesan. Sprinkle the cheese mixture generously over the buttered bread, making sure it’s evenly covered. Lightly press the cheese into the butter so it sticks.

4.⁠ ⁠Bake on the middle shelf for 10–12 minutes until the cheese is fully melted and bubbling. Move the tray to the top shelf and bake a further 2–3 minutes until the edges are golden and the cheese has brown, toasty spots.

5.⁠ ⁠Remove from the oven and immediately scatter over the chopped parsley. Rest for 2–3 minutes, then slice into thick pieces and serve hot, with extra chilli flakes on the side if you like more heat.

Storage:

Cool completely, then refrigerate in an airtight container for up to 2 days. Reheat on a baking tray in a preheated 180°C oven for 8–10 minutes until the bread is crisp again and the cheese is piping hot, or warm in a dry frying pan over low heat with a lid on to help the cheese melt.