Directions
- 1Take a whole clove of garlic and cut off the top.
- 2Place the garlic into a tin foil.
- 3Put a little bit of salt on top.
- 4Add a little bit of oil.
- 5Wrap this up like a parcel.
- 6Bake this in the oven for about 45 minutes to an hour at about 160 to 180 degrees Celsius.
- 7Open up the tin foil.
- 8Squeeze all the garlic out into a bowl.
- 9Add some softened butter to the bowl.
- 10Grate some Bermondsey Hard Press cheese.
- 11Slice the mozzarella block into strips.
- 12Chop some herbs, such as parsley, as fine as you can.
- 13Add the parsley to the garlic and butter.
- 14Add a generous pinch of salt.
- 15Add pepper.
- 16Mash all the mixture together.
- 17Grate some of the Bermondsey Hard Press cheese into the garlic butter mixture.
- 18Take a loaf of white sourdough and make cross-hatch cuts on it.
- 19Lather up the garlic butter and pull the bread apart to stuff it in.
- 20Go in with the mozzarella cheese, going through and studding the bread with it.
- 21Put more butter over the top.
- 22Put the bread onto a tray.
- 23Lightly foil the top so it doesn't burn.
- 24Cook it like so for about 10 minutes.
- 25Take the foil off for the last 10 minutes.
- 26Put a little bit of cheese on top to gratinate it.
Ingredients
- 1 clove garlic
- salt
- oil
- softened butter
- Bermondsey Hard Press cheese
- 1 block mozzarella
- parsley
- pepper
- 1 loaf white sourdough
Equipment
tin foilknifebowlspatulagratertrayoven
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