POPE LEO BREAD

A dish in memory of Jax’s Grandfather - a staple at Jax’s family table and one which is now a staple at the pasta table for us too! Better than any garlic bread you will ever eat (I promise!) 

Prep 00:10

Cook 00:15

Serves 6-8

Super Easy 

Ingredients 

1 large baguette 

150g unsalted butter, softened  

1 x 40g packet French onion soup mix 

1/2 cup grated parmesan 

Method

Step 1. Preheat an oven to 180C. Make slices 2cm apart along the baguette without cutting all the way through. Place a large piece of foil on a baking tray and put the baguette on top. 

Step 2. Mix together the butter, French onion soup mix and half of the parmesan. Spread the flavoured butter in between the baguette slits. Spread any extra butter over the top of the baguette and sprinkle with the rest of the parmesan. 

Step 3. Wrap the baguette tightly in the foil and bake in the oven for 10 minutes, after 10mins open foil and cook uncovered for a further 5-10mins. Serve straight away.