Garlic Bread
Bertolli spread makes a perfect, tasty alternative to butter as an ingredient for delicious crusty garlic bread. It’s traditional to use a French baguette but you can use any of your favourite Italian breads too.
Cooking time30 minutes
Prep time12 minutes
6 portions

Ingredients
- 115 grams Bertolli Originale buttery spread
- 2 cloves garlic crushed
- 2 tbsps dried mixed herbs chopped
- 1 French baguette
Energy (kcal) | 108 kcal |
Energy (kJ) | 453 kJ |
Protein (g) | 0.2 g |
Carbohydrate incl. fibre (g) | 1.7 g |
Carbohydrate excl. fibre (g) | 0.9 g |
Sugar (g) | 0.1 g |
Fibre (g) | 0.8 g |
Fat (g) | 11.5 g |
Saturated fat (g) | 2.3 g |
Unsaturated fat (g) | 8.8 g |
Monounsaturated fat (g) | 3.7 g |
Polyunsaturated fat (g) | 5.1 g |
Trans fat (g) | 0.0 g |
Cholesterol (mg) | 0 mg |
Sodium (mg) | 1 mg |
Salt (g) | 0.00 g |
Vitamin A (IU) | 716 IU |
Vitamin C (mg) | 0.3 mg |
Calcium (mg) | 34 mg |
Iron (mg) | 0.68 mg |
Potassium (mg) | 32 mg |
Instructions
- Mix Bertolli with crushed garlic and the herbs.
- Slice French loaf to within 1cm (½ inch) from base. Spread garlic Bertolli between slices.
- Wrap in foil and bake in pre-heated moderate oven 180°C, 160°C fan oven, Gas mark 4 for 30 minutes.
- Remove foil, slice and serve hot.