Best-ever garlic bread
Makes: about 30 slices
Prep time: 15 minsTotal time: 
Recipe photograph by Ant Duncan
Best-ever garlic bread
The Sainsbury’s magazine team love garlic bread so much, we made it our mission to crack the ultimate recipe. This is the version we can’t stop dreaming about...
Makes: about 30 slices
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
111Kcal
Fat
7gr
Saturates
4gr
Carbs
9gr
Sugars
0gr
Fibre
1gr
Protein
3gr
Salt
0.4gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 2 garlic cloves
- 150g softened butter
- 1 tbsp chopped thyme
- 2 tbsp chopped parsley (or 1 tbsp dried mixed herbs)
- 2 crusty batons
- 125g block mozzarella
- 125g mature cheddar
Step by step
-
Crush the garlic cloves into the softened butter, and add the thyme and parsley. Cut through the 2 batons every 2cm or so, leaving the slices attached at the base so the loaf stays together.
-
Spread the butter into each cut, on both sides, leaving a little to spread on top. Cut the mozzarella and cheddar into small slices, and tuck one of each into each cut. Wrap the batons in foil and bake for 15-20 minutes at 190°C, fan 170°C, gas 5. Open the foil and crisp up for 5 minutes more. Serve warm.
