Ham, Mozzarella & Pesto Garlic Bread
Warm, melty and utterly irresistible, this garlic bread turns simple lunch fare into a flavour‑packed treat.
Sharp basil pesto and creamy mozzarella weave through ribbons of smoky ham, infusing each tear‑off piece with herbaceous brightness and gooey richness.
Toasted until the edges crisp and the mozzarella becomes stringy, every bite delivers a satisfying balance of savoury depth and fragrant garlic warmth. This is perfect for sharing straight from the oven or pairing with a crisp salad for a casual feast.
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.
FAQs
Does this recipe work with leftover Christmas ham?
Yes, this recipe is a great way to use it. Slice the ham as thinly as you can from the bone so it tucks easily into each cut in the loaf. Thin slices also work better, as they heat up in the same amount of time it takes the cheese to melt.
What's the best bread for this recipe?
A sourdough loaf about 30 cm long works best, because its firm crust holds together when it’s sliced and filled. A Vienna loaf or a thick French stick also works well. Avoid soft sandwich-style loaves, as they tear and go soggy under the butter and cheese.
Can I make this garlic bread in the air fryer?
Yes, but a 30 cm loaf won’t fit most air fryer baskets, so cut it in half crossways before filling it. Cook at 160°C for about 8 to 10 minutes, until the cheese has melted and the bread is hot. If the top browns before the cheese melts, cover it loosely with foil.
Can I freeze ham and pesto garlic bread?
Yes. Assemble the loaf but don’t bake it, then wrap it tightly in plastic wrap and foil and freeze for up to a month. Bake it from frozen, wrapped in foil, at 180°C for about 20 to 25 minutes, then unwrap it and bake for a further 5 to 10 minutes until the top is golden and the cheese is bubbling.
