Cheesy pesto & garlic hedgehog bread
Cheesy pesto & garlic hedgehog bread
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Ingredients
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.
