Garlic Bread with Parsley and Mozzarella

Ingredients

• 1 French loaf or baguette (about 250 g), or 2 small sub rolls
• 80 g butter, softened
• 5 garlic cloves, finely grated or minced
• 3 tbsp fresh parsley, finely chopped
• 1 tsp dried oregano
• ¼ tsp salt, or to taste (less if using salted butter)
• ¼ tsp crushed red chilli flakes, optional
• 60 g mozzarella, grated
• 2 tbsp grated Parmesan or extra mozzarella

Instructions

1. Heat the oven to 200°C (180°C fan). Line a baking tray with foil.
2. Mash the softened butter in a small bowl with the garlic, parsley, oregano, salt and chilli flakes, if using, until evenly combined and pale green-flecked.
3. Slice the loaf in half lengthwise, or cut it into 2 cm thick slices without cutting through the bottom crust. Place on the tray.
4. Spread the garlic butter generously over the cut sides, or between the slices. If the loaf is closed, wrap it loosely in foil.
5. Bake wrapped or cut side up for 10 minutes, until the butter has melted into the bread and the crust feels crisp when tapped.
6. Open the foil if needed and scatter the mozzarella and Parmesan over the bread. Bake uncovered for 4 to 5 minutes, until the cheese is melted and lightly golden at the edges.
7. Rest for 2 minutes, then cut into pieces and serve warm.

Tips

• Grate the garlic rather than chopping it so it spreads evenly and does not leave sharp raw bites.
• Use bread that is a day old if you can; it crisps better and soaks up butter without turning soggy.
• If the top browns too fast, cover loosely with foil for the last few minutes.
• Mix the garlic butter ahead and keep it in the fridge for up to 3 days so it is ready when you need it.