Ham, Mozzarella & Pesto Garlic Bread
Ingredients
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1 loaf (about 30cm long) sourdough bread
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75g softened butter
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3 garlic cloves, crushed
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⅓ cup store-bought basil pesto, plus extra to serve
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2 cups grated mozzarella cheese
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12 thin slices of Otway Ham
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1 tablespoon olive oil, plus extra for brushing
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Basil leaves, to serve
Method
Preheat oven to 180°C/160°C fan-forced.
Slice bread at 2cm intervals (12 times), slicing three-quarters of the way through the loaf (ensure you do not slice all the way through). Set aside.
Combine butter, garlic and 2 tablespoons basil pesto in a bowl. Season well with salt and pepper. Mix to combine. Spread butter mixture on each side of sliced bread. Insert the grated mozzarella into each incision, then insert a slice of ham into each.
Place loaf onto a baking tray lined with baking paper. Brush bread with oil. Bake for 15 minutes or until cheese melts and the bread is hot and golden.
Combine remaining 2 tablespoons basil pesto with 1 tablespoon oil in a small bowl. Serve bread with a drizzle of the pesto mixture. Scatter with basil leaves and serve.
