Sun-dried tomato, garlic and parsley bread

Sun-dried tomato, garlic and parsley bread
  • Serves icon for 6 people
  • Time icon Takes 20 minutes to make

Unwrap this ciabatta at a picnic and become instantly popular.

Per serving: 237kcals, 14.5g fat (7.1g saturated), 4.4g protein, 22g carbs, 0.7g sugar, 0.9g salt

Ingredients

75g unsalted butter, softened
6 sun-dried tomatoes, chopped
2 garlic cloves, crushed
Finely grated zest of 1/2 lemon
Small handful fresh parsley, finely chopped
1 large ciabatta loaf

Method

1. Preheat the oven to 200C/fan180C/gas6.
In a small bowl, mix together the butter, sun-dried tomatoes, garlic, zest and parsley. Season.
2. Using a bread knife, cut deep diagonal slits along the ciabatta, being careful not to cut all the way through. Spread the flavoured butter in each slit, then wrap the loaf in foil. Place on a baking sheet and bake in the oven for 5 minutes. Open the foil up to expose the bread and bake for another 4-5 minutes, until pale golden.
3. Wrap the ciabatta up again in the foil to keep warm, although it’s equally delicious cold. Let everyone tear off slices.

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