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Loaf of bread
½ cup of melted unsalted butter
1 cup freshly grated fontina cheese
1/4 cup finely grated parmesan cheese
Heat the oven to 205 degrees C. Line a baking sheet with foil and place the bread on the sheet.
Take the bread and make 1-inch slices ¾ of the way down into the bread, leave the whole loaf intact.
Place the butter in a bowl. Add crushed garlic. Add about 2 tablespoons of the pesto and stir and mash the mixture together.
Take the butter and spread it inside every slice and crevice of the bread, reserving just a bit. You can use a little more of the pesto and spoon and spread it in the slices and crevices.
Take the fontina cheese and stuff it inside the slices and crevices.
Brush the top of the bread with the remaining garlic pesto butter.
Bake for 20 to 25 minutes, until golden and bubbly. Remove and sprinkle it with the parmesan. Serve while it’s hot!
Items we stock:
GARLIC CRUSHED 2KG SANDHURST
OIL OLIVE EXTRA VIRGIN ANTONA 4LT
BREAD #11503A SOURDOUGH LOAF PAR BAKED 30CMX20 BAKERS MAISON
BUTTER UNSALTED DEVONDALE 1KG
PESTO BASIL CHUNKY ELEGRE 2KG
PESTO BASIL SANDHURST 2KG
DI ROSSI PARMESAN GRATED 2KG
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