Garlic Cheese Ciabatta

Ingredients for 4 servings:

• 1 ciabatta, for baking
• 300 g Gouda, in one piece
• 3 cloves of garlic
• e.g. olive oil
• n. B. herb butter

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

Finger food for the barbecue evening

Cut diagonally across the ciabatta. The cubes between the cuts should be about 1-1.5 cm in size. It’s easiest to place a narrow wooden spoon underneath so you don’t cut through the bread. Cut the Gouda (you can of course try other cheeses if you like) into strips about 2 cm wide and 0.5 cm thick. Finely chop or press the garlic and mix with the olive oil and herb butter until smooth. Use more or more herb butter as desired. I usually use a little more herb butter. The mixture should end up being slightly runny and easy to spread. Now fill the bread with the mixture. To do this, simply spread the cuts slightly with a knife and then use another knife or spoon to fill/smear the mixture. Only fill the cuts facing the same direction with the mixture. Then press the cheese strips into the previously unfilled rows. To do this, spread them slightly with a knife and press the cheese in firmly. If there’s any leftover mixture, simply rub it onto the bread. Now bake the ciabatta according to the package instructions. Usually, about 10 to 15 minutes at 200 degrees Celsius (convection oven) is enough. The cubes can be easily pulled out of the bread with your fingers. The base of the bread tastes great with a dipping sauce. The result always makes guests’ eyes pop and tastes simply delicious.