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Sobrasada and mozzarella sharing loaf

Name: Sobrasada and mozzarella sharing loaf
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Serves 8 as a snack
Ingredients: 150g unsalted butter, softened; 75g sobrasada (see Know-how)Apple-converted-space; 125g scamorza or mozzarella, grated (see Know-how); 2 garlic cloves, crushed; Bunch fresh parsley, finely chopped; 500g white sourdough loaf; Pack spring onions; Olive oil for brushing

Published: 11 Jul 19
Updated: 18 Mar 24

We’ve stuffed a fresh sourdough loaf with butter, sobrasada, mozzarella and garlic, then topped with extra cheese before baking until crusty and golden. It’s a brilliant way to turn a simple loaf of bread into party-worthy starter or nibble.

Our tahini, sesame and fennel seed bread makes another spectacular savoury loaf, to tear-and-share amongst friends.

Easy
June 2019

Test kitchen approved

Serves 8 as a snack
Hands-on time 20 min, oven time 20-25 min

Our tahini, sesame and fennel seed bread makes another spectacular savoury loaf, to tear-and-share amongst friends.

Nutrition: per serving

Calories: 382kcals
Fat: 23.3g (13.1g saturated)
Protein: 11.5g
Carbohydrates: 30.3g (2.9g sugars)
Fibre: 2.3g
Salt: 1.1g

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Ingredients

150g unsalted butter, softened
75g sobrasada (see Know-how)
125g scamorza or mozzarella, grated (see Know-how)
2 garlic cloves, crushed
Bunch fresh parsley, finely chopped
500g white sourdough loaf
Pack spring onions
Olive oil for brushing

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Method

Heat the oven to 200°C/ 180°C fan/gas 6. Put the butter, sobrasada, 100g of the cheese, the garlic and most of the parsley in a bowl and beat with a wooden spoon until smooth. Season with salt and pepper.
Make deep, diagonal cuts into the loaf (don’t cut all the way through). Turn and cut again to create a diamond pattern. Using a spatula, spread the flavoured butter into the cuts to fill the gaps. Scatter over the rest of the cheese and transfer to a baking sheet (see Make Ahead).
Cover the loaf tightly with foil, then bake for 15 minutes. Remove the foil and bake for 5-10 minutes more until golden.

Meanwhile, put a griddle pan over a high heat and brush the spring onions with olive oil. Char for 2-3 minutes on each side until tender. Chop into 5cm lengths.
Serve sprinkled with the remaining parsley, with the spring onions alongside.

Recipe from June 2019 Issue

Nutrition

Nutrition: per serving

Calories: 382kcals
Fat: 23.3g (13.1g saturated)
Protein: 11.5g
Carbohydrates: 30.3g (2.9g sugars)
Fibre: 2.3g
Salt: 1.1g

delicious. tips

Sobrasada is a soft, spreadable chorizo-like sausage – buy from brindisa.com or larger
Assemble the bread to the end of step 2 up to a day ahead and keep covered in the fridge.
A light Italian white, such as soave or verdicchio.