Italian Garlic bread with Basil Pesto

On the table in 15mins

Serves 4


  • 1 ciabatta, large
  • 175g butter, softened
  • ¼ jar Sacla’ Classic Basil Pesto
  • 1 garlic clove, peeled and crushed
  • 1 handful parsley
  • Salt to taste
  • 40g Sacla’ Sun-Dried Tomatoes, roughly chopped
  • 100g Mozzarella


  1. Preheat the oven to 180°C/200°C fan   
  2. Cut deep splits into the ciabatta, ensuring that you don’t cut all the way through
  3. Mix the butter, Pesto, garlic, parsley and a generous pinch of salt in a bowl. Add the Sun-Dried Tomatoes and Mozzarella
  4. Generously spread the mixture into each slit, then wrap the whole ciabatta in foil, place on a baking tray and put in the oven. After 5 minutes, open up the foil and cook for a further 3 minutes

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