Pesto Garlic Bread


  • 1 Ciabatta, large
  • 175g Butter, softened
  • 2 tbsp Sacla’ Fiery Chilli Pesto or 2 Fiery Chilli Pesto Pots
  • 1 Garlic clove, peeled and crushed
  • 1 handful Parsley
  • Salt
  • 40g Sacla’ Sun-Dried Tomatoes in Herb Infused Oil, roughly chopped
  • 100g Mozzarella


  1. Preheat the oven to 200°C/400°F/Gas mark 6
  2. Cut deep slits 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
  4. Add the Sun-Dried Tomatoes and mozzarella
  5. Generously spread the mixture into each slit
  6. Wrap the whole ciabatta in foil, place on baking tray and put in oven
  7. After 5 minutes, open up the foil and cook for a further 3 minutes
Serves: 4Cooking time: Share recipeReview this recipe


No reviews yet, be the first to review this recipe. Sign in or register to add your review.

Share this recipe