Tear and share bread is a fantastic, fun way to feed a crowd. With melted mozzarella and gentle, heat from Rose Harissa Pesto, each chunk of this bread is a thrill to tear from the loaf, and packed full of flavour.
500g loaf bread (could be sourdough, bloomer, large ciabatta or anything that is unsliced)
3 cloves garlic, peeled
100g softened butter
4tbsp Rose Harissa Pesto
Small bunch chives (approx. 25g)
Take the butter from the fridge an hour before you wish to use it, or microwave it briefly on the lowest setting, so that it softens to a spreadable consistency.
Heat your oven to 180C fan/200C non-fan. Finely chop the garlic, or push through a garlic press, then place in a bowl and add the softened butter and rose harissa. Finely chop the chives and add half to the butter mixture, add a pinch or two of salt, then stir till completely combined.
Use a bread knife to make 4 cuts lengthways in the loaf, about ¾ of the way through, then make similar sized cuts widthways. Open the slices up and generously spread the butter mixture on all the cuts with a knife. Thinly slice the mozzarella then tuck into the cuts. Wrap the whole loaf up with foil and seal so butter cannot escape.
Place on a baking tray and bake for 30 minutes. Remove from the oven and open the foil up, then bake for a further 10-15 minutes, or until crispy and golden brown on the top. Remove from the oven and sprinkle remaining chives over the top.