Sun-dried Tomato, Garlic and Parsley Bread

  • 10 Jul - 16 Jul, 2021
  • Mag The Weekly
  • Cookery


· 75 g unsalted butter

· 6 sun-dried tomatoes

· 2 garlic cloves

· Grated zest of ½ lemon

· A handful parsley

· 1 ciabatta loaf


Preheat the oven to 200°C. In a bowl, mix together the butter, sun-dried tomatoes, garlic, zest and parsley. Season. 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, and then wrap the loaf in foil. Place on a baking sheet and bake in the oven for five minutes. Open the foil up to expose the bread and bake for another five minutes, until pale golden. Wrap the ciabatta up again in the foil to keep warm, although it’s equally delicious cold. Serve and let everyone tear off the slices.