Prosciutto, Mozzarella & Pesto Garlic Bread

Prep time 15 minutes Cook time 15 minutes

Serves 6 people



  • 1 loaf (about 30cm long) sourdough bread
  • 75g softened butter
  • 3 garlic cloves, crushed
  • 1/3 cup store-bought basil pesto + extra to serve
  • 2 cups grated mozzarella cheese
  • 12 thin slices Australian prosciutto
  • 1 tablespoon olive oil + extra for brushing
  • Basil leaves, to serve


  1. 1.
    Preheat oven to 180°C/160°C fan-forced.
  2. 2.
    Slice bread at 2cm intervals (12 times), slicing three-quarters of the way through the loaf (ensure you do not slice all the way through). Set aside.
  3. 3.
    Combine butter, garlic and 2 tablespoons basil pesto in a bowl. Season well with salt and pepper. Mix to combine. Spread butter mixture on each side of sliced bread. Insert the grated mozzarella into each incision, then insert a slice of prosciutto into each.
  4. 4.
    Place loaf onto a baking tray lined with baking paper. Brush bread with oil. Bake for 15 minutes or until cheese melts and the bread is hot and golden.
  5. 5.
    Combine remaining 2 tablespoons basil pesto with 1 tablespoon oil in a small bowl. Serve bread with a drizzle of the pesto mixture. Scatter with basil leaves and serve.