Entree: Italy – Pane all'aglio farcito con pomodorini e mozzarella ➤ Pane all'aglio farcito con pomodorini e mozzarella (Garlic bread stuffed with cherry tomatoes and mozzarella)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 17 min

Additional 3 min

Total 35 min

Ingredients

- 1 large French bread loaf (about 12 oz / 340 g)
- 8 tbsp (113 g) unsalted butter, softened
- 4 cloves garlic, minced (about 1 oz / 30 g)
- 8 oz (225 g) shredded mozzarella cheese
- 1 cup (5 oz / 140 g) cherry tomatoes, halved
- 2 tbsp (30 ml) fresh parsley, chopped
- salt, to taste
- black pepper, to taste

Instructions

1. Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper or foil.
2. Toss the halved cherry tomatoes with 1 tsp (5 ml) olive oil (optional), salt, and black pepper, to taste, then roast on the prepared sheet for 8–10 minutes until slightly blistered. Remove and set aside.
3. In a small bowl, combine the softened butter with the minced garlic and 1 tbsp (15 ml) chopped parsley; stir until smooth.
4. Using a serrated knife, make diagonal cuts 1 inch (2.5 cm) apart across the loaf, cutting almost to the bottom but not all the way through, creating a crosshatch suitable for pull-apart bread.
5. Spread the garlic-parsley butter between the cuts and on top of the loaf, making sure butter gets into several slices. Gently stuff shredded mozzarella into the cuts, and tuck roasted cherry tomato halves evenly among the cheese-filled cuts.
6. Wrap the loaf loosely in foil and bake for 10 minutes. Unwrap and bake an additional 5–7 minutes until cheese is fully melted and edges are crisped to your liking.
7. Remove from oven, sprinkle with the remaining 1 tbsp (15 ml) fresh parsley, and let rest 2–3 minutes. Serve warm, pulling apart slices; season with additional salt and black pepper, to taste, if desired.