Nutritional information does not include the following ingredients: Cob or Vienna Loaf, Butter, softened, Fresh Parsley, washed and roughly chopped, Fresh Basil, washed and roughly chopped, Parmesan Cheese, grated, Mozzarella Cheese, grated, Pepper to taste
Please Note - Nutritional information is provided as a guide only and may not be accurate.
The Ultimate Garlic and Cheese Loaf
You will never want to buy a pre-made garlic bread again! Try and buy the freshest Cob Loaf or Vienna Loaf you can find – you will find these kinds of loaves in the bakery section of your local supermarket.
This recipe will yield enough garlic butter for 2 loaves, wrap the leftover in cling film in a small log shape and it will keep in the fridge for about a week or freeze it if you want it to last longer.
Method
Preheat your oven to 160°C.
Slice the Cob Loaf or Vienna Loaf into 1-2 cm slices being careful not to cut all the way through to the bottom of the loaf.
Place the softened butter, garlic, parsley, basil, Parmesan cheese, mozzarella, salt and pepper in a bowl and mix well.
Spread the butter on to the slices inside the cob and place the loaf on an ovenproof tray.
Grate over more parmesan cheese and parsley and bake for about 15 minutes.
Eat hot and fresh!
I often slice little circles from the frozen block and let it melt over steak, its delicious!
