Pesto & three-cheese hedgehog garlic bread

Name: Pesto & three-cheese hedgehog garlic bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 2 clove/s garlic, peeled; 1 Cooks’ Ingredients Medium Basil Pot; 50 g pine nut kernels; 50 g Parmigiano Reggiano, roughly chopped; 4 tbsp olive oil; 90 g unsalted butter, softened; 1 large sourdough loaf (600-650g); 75 g Taleggio, chopped; 100 g Waitrose Grated Mozzarella

Filled with homemade pesto butter and oozy mozzarella, this hedgehog-style garlic bread will have everyone coming back for a second chunk. It’s particularly good dunked into tomato soup.

Recipe by: Georgina Hayden

Angela Hartnett serves this recipe for Nick Grimshaw and guest Kaya Scodelario on episode 6, season 5 of Dish, the Waitrose podcast. To start, there's a whiskey sour, followed by bucatini with buttery cavolo nero, anchovies & pangrattato, and to drink, Zenato Villa Flora Lugana Veneto.

Discover all recipes prepared by Angela Hartnett on the Dish podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.

5 out of 5 stars(3) Rate this recipe

Serves6
CourseMain meal
Prepare15 mins
Cook30 mins
Total time45 mins

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Ingredients

2 clove/s garlic, peeled
1 Cooks’ Ingredients Medium Basil Pot
50g pine nut kernels
50g Parmigiano Reggiano, roughly chopped
4 tbsp olive oil
90g unsalted butter, softened
1 large sourdough loaf (600-650g)
75g Taleggio, chopped
100g Waitrose Grated Mozzarella

Method

Preheat the oven to 200°C, gas mark 6. Put the garlic in a mini food processor or high-speed blender with the basil leaves and stalks, pine nuts, Parmigiano Reggiano and oil; season. Whizz until smooth, then whizz in the butter to make a vibrant pesto butter.
Make slashes in the sourdough loaf in a criss-cross pattern, cutting almost down to the base of the loaf and spacing the cuts around 2-2.5cm apart. Gently prise open the bread and evenly spoon in the pesto butter, chopped Taleggio and grated mozzarella, pushing down into all the nooks and crannies. Rub any extra pesto butter over the top of the bread. Wrap the loaf in foil, put on a baking tray and bake for 20 minutes, then remove the foil and continue to bake for a further 8-10 minutes until the bread is golden and oozy. Serve straight away.