• 1 large crusty loaf
• 500g mozzarella slices
• 250g salted butter softened
• 1 whole head of garlic chopped finely
• 50g chopped flat-leaf parsley
Firstly, combine the softened butter finely chopped garlic and the parsley until completely incorporated. Place this on a sheet of greaseproof, fold it in half and roll out until the thickness of a £1 coin. Refrigerate this for at least 2 hours
Preheat the oven to 190C/fan 170C/gas 5. Cut a crisscross pattern into the Large crusty loaf, cutting halfway down into the loaf.
Once the butter has become firm cut into squares similar to the size of the squares you have cut in the crusty loaf, Push the garlic butter into the gaps.
Take 400g of the mozzarella slices and cut them in half. Like the garlic butter push these slices into the crisscross squares until all filled. Place the final 100g of mozzarella slices on the top of the loaf for extra cheesy goodness.
Bake for 25-35 minutes until the loaf is hot and the butter has melted, tear the bread, and serve immediately.