Mozzarella-knoflookbrood
om te delen | met huisgemaakte peterselie-knoflookboter
.
Tags:
Recipe
Allergens:
Milk
•Rye
•Hvede
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total10 minutes
Cooking Time10 minutes
DifficultyEasy
Ingredients
/ Serving 2 people
1 bulb(s)
Mozzarella
(Contains: Milk)
75 g
Grated Gouda
(Contains: Milk)
10 g
Fresh flat leaf parsley
(May be present: Sellerie)
125 g
Butter
(Contains: Milk)
1 piece
Garlic
2 piece
White demi-baguette
(Contains: Rye, Hvede May be present: Glutenhaltiges Getreide, Latte, Schalenfrüchte, Sesamsamen)
Not included in your delivery
to taste
Salt and pepper
Nutrition Values
Energy (kJ)4521 kJ
Calories1080 kcal
Fat76 g
Saturated Fat48.7 g
Carbohydrate68.1 g
Sugar2.6 g
Dietary Fiber4.8 g
Protein31.1 g
Salt2.5 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Bowl
Cooking Steps
1
- Verwarm de oven voor op 200 graden.
- Haal de roomboter uit de koelkast en laat op kamertemperatuur komen.
- Pers de knoflook of snijd fijn en snijd de peterselie fijn.
- Snijd de mozzarella in grove stukken.
2
- Voeg de zachte roomboter toe aan een kom.
- Meng de roomboter met de knoflook en 2/3 van de peterselie.
- Breng op smaak met peper en zout.
3
- Snijd de demi-baguettes in schuine plakken, maar snijd de plakjes niet los van de onderkant.
- Besmeer de plakjes aan de binnenkant met knoflookboter.
- Verdeel de kazen in en over de baguettes.
- Bak 10 minuten in de oven tot de kaas goudbruin is.
4
- Leg het knoflookbrood op een serveerschaal.
- Bestrooi met de overige kruiden.
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