Cheesy Garlic Baguette

• mozzarella↗125g g

  ball

• Taleggio cheese↗140g g

  rind removed

• butter↗100g g

  softened

• garlic cloves↗3

  finely chopped

• handful of parsley

  leaves, chopped

• fresh marjoram↗ tsp

  leaves, chopped, optional

• long baguette↗1
• large pinch of paprika

Step-by-step instructions

1. 1

   Light the barbecue. Cut the mozzarella and Taleggio cheese into small pieces and place them in a bowl with the butter, garlic, herbs, and a pinch of salt and pepper. You can mix everything with a wooden spoon if you like, but I prefer to do it by hand.

2. 2

   Using a bread knife, make diagonal cuts along the baguette about three‑quarters of the way through – do not cut all the way. If the bread seems too large for the barbecue, cut it in half to make two smaller pieces.

3. 3

   Generously press the garlic butter into each cut, allowing some to seep onto the top – it caramelizes and tastes wonderful. Sprinkle with paprika. Wrap the bread, like a cracker, in a double layer of foil. You can prepare this step a day ahead.

4. 4

   Place the foil packet directly on the barbecue. Cook for 2 minutes, then turn to the side and cook another 2 minutes. Turn to the other side and cook another 2 minutes. Check – when the cheese is melted and the bread is crisp, remove it from the grill. Split the cuts and eat while hot and stretchy.