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 time
Prep time
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.
