Cheesy Jalapeño Garlic Bread
This cheesy jalapeño garlic bread adds a spicy kick to the classic garlic bread, and is a moreish and flavoursome side dish!
Servings 4 servings
Calories 448kcal
Ingredients
- 1 Baguette or Ciabatta Loaf fresh is best
- 1 bulb Garlic
- 1/2 tsp Olive Oil
- 55g/ 1/2 stick Butter softened, can sub vegan butter
- 1/4 cup Jarred Jalapeños finely diced
- 2 Spring Onions finely chopped
- 1 tbsp Mayonnaise optional, can sub vegan mayo
- 40g/ 1.5 oz Cheddar Cheese grated
- 125g/ 1 ball Fresh Mozzarella grated
- Salt + Pepper to taste
Instructions
- Preheat the oven to 210°C/410°F.
- First prepare the roasted garlic: slice the top off the whole bulb of garlic to expose the cloves inside (see photos in the blog post above). Place the garlic bulb on a square of baking paper or foil.
- Drizzle the olive oil over the garlic and season with salt and pepper. Cover the bulb with the paper or foil and bake for 25-30 minutes until the garlic is soft.
- Slice the baguette or ciabatta in half lengthwise and place on a baking tray.
- Prepare the garlic butter: add the softened butter, diced jalapeños, chopped spring onions and mayonnaise to a medium bowl. Remove the garlic from the oven and squeeze out the garlic cloves into the bowl.
- Mix the garlic butter together, ensuring the garlic cloves are well mashed up.
- Grate the mozzarella and cheddar cheeses and transfer to a medium bowl. Mix them together to combine.
- Generously spread the garlic butter mix over each slice of the baguette, ensuring that the butter is spread up to the edges.
- Top each slice of baguette with the cheese mixture and some extra jarred jalapeños (optional).
- Bake the cheesy jalapeño garlic bread for 10-12 minutes until golden and bubbling. Enjoy!
Notes
- The jalapeño garlic bread tastes best fresh but leftovers can be stored in an airtight container at room temperature for up to 1 day. To reheat, place in the oven at 180°C/350°F until fully heated through.