Cheesy Hasselback Garlic Bread with Mozzarella and Fresh Parsley | Perfect for sharing

Ingredients

Instructions

1. a) Preheat your oven to 220°C/200°C fan/gas mark 7.
   b) Place your ciabatta loaf in between two wooden spoon handles on a board. Make slices widthways at 2cm intervals, making sure not to cut the whole way through - you'll make approximately 12 cuts.
   c) Peel and grate the garlic (or use a garlic press). Finely chop the parsley (stalks and all).
   d) Drain the mozzarella and squeeze out as much liquid as you can. Pat dry with kitchen paper, then slice into as many rounds as you have cuts in the bread.
2. a) Pop a small saucepan on medium-high heat and add the olive oil (see pantry for amount) and butter.
   b) Allow the butter to melt, then add the garlic and cook for 1 min. Remove from the heat, season with salt and pepper, then stir in the parsley.
   c) Pop the ciabatta loaf onto a baking tray and use a teaspoon to spoon the herby garlic oil into each cut equally.
   d) Push a slice of mozzarella into each cut to finish.
3. a) Drizzle the hasselback garlic bread with a little olive oil, then bake on the top shelf of your oven until the cheese is melted and slightly golden, 10-12 mins.
   b) Once cooked, remove from your oven and transfer to a board.
   c) Tear and share!
   Enjoy!