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Hedgehog Garlic Bread
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Cooking time25 minutes
Prep time15 minutes
DifficultyEasy
Servings6 portions
- 1 Violife Mozzarella flavour grated
- 1 Violife Cheddarton, grated
- 50 g Violife Prosociano Wedge grated
- 90 g Plant butter
- 1 large loaf of sourdough
- 2 cloves of garlic, peeled
- 1 pot basil, leaves and stems
- 50 g pine nuts
- Zest of 1 lemon
- 4 tbsp oil
- Preheat the oven to 200°C. Put the garlic in a food processor with the basil leaves and stems, pine nuts, Violife Prosociano, lemon zest and oil. Season well.
- Pulse until smooth, add the plant butter and mix again.
- Make slashes in the bread loaf in a crisscross pattern, cutting almost to the base of the loaf and leaving the cuts about 1 inch apart. Gently open the bread and evenly add the pesto butter, Violife Cheddarton and Mozzarella Flavour Grated.
- Rub any excess pesto butter over the top of the bread.
- Wrap the loaf in foil, place on a baking sheet and bake for 15 minutes, then remove the foil and continue baking for another 10 minutes until the bread is golden brown and crispy.
- Serve immediately with fresh basil leaves.
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