Pesto Garlic Bread

THE ULTIMATE TEAR AND SHARE garlic bread – make every meal an occasion and a memorable one at that.


  • 1 large ciabatta
  • 175g butter, softened
  • ½ jar Sacla Classic Basil Pesto
  • 1 garlic clove, crushed
  • 1 handful parsley, chopped
  • Salt
  • 40g Sacla’ Sun-Dried Tomatoes in Herb Infused Oil, roughly chopped
  • 100g Mozzarella, roughly chopped


  1. Preheat the oven to 200°C/fan oven 180°C
  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.
Serves: 4Cooking time: Share recipeReview this recipe


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