Name: Pesto and Prosciutto Garlic Bread with Mozzarella
Prep time: 10 min
Cook time: 20 min
Yield: Makes 8 as a nibble
Cuisine: Italian
Ingredients: 75 g butter, softened; 2 cloves garlic, crushed; 135 g pottle Mediterranean Basil Pesto Chunky Dip; 1 baguette; 1 cup grated mozzarella cheese; 5 slices prosciutto, each torn into 4 pieces; ¼ cup basil leaves to serve

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Makes 8 as a nibble

Prep Time 10 minutes

Cook Time 20 minutes

Easy

Ingredients

75 g butter, softened

2 cloves garlic, crushed

135 g pottle Mediterranean Basil Pesto Chunky Dip

1 baguette

1 cup grated mozzarella cheese

5 slices prosciutto, each torn into 4 pieces

¼ cup basil leaves to serve

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.

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INGREDIENTS

Made with

Method

Step 1

Preheat the oven to 180°C fan assisted. Place the butter, garlic and 3 Tbsp of the Mediterranean Basil Pesto into a small bowl and mix until combined. Using a bread knife, slice the bread at about 1½ cm intervals without cutting all the way through.

Step 2

Spread the mixture onto one side of the bread slices, then poke in a little grated mozzarella and a piece of prosciutto into each slit. Spread any extra butter pesto mixture over the top of the bread. Wrap the bread in foil.

Step 3

Bake in the preheated oven for 10 mins. Partially unwrap the foil to expose the top of the bread. Bake for a further 10 minutes until the cheese has melted, the prosciutto is crispy and the bread is hot and golden. Dollop bread slices with extra Mediterranean Basil Pesto and garnish with basil leaves. Serve hot.