2 foot-long bread sticks
Large handful grated cheese (strong cheddar or goats cheese)
30g butter, brought to room temperature
Teaspoon dried thyme
Teaspoon dried basil
1 clove garlic, crushed to a paste (or substitute with 10 twists of dried garlic grater).
Heat your oven to 180C.
Mix the butter, thyme, basil & garlic together. Make 1-inch thick slices into the bread or use brioche buns, but do not go all the way through, just to the bottom crust. Spread the butter mix on both sides of each “slice” and then stuff the gaps with the grated cheese.
Cook for 10-15 mins, until any cheese on top of the bread has gone crispy.
I usually fashion a cooking tray out of foil for each bread stick, as this will catch any melted cheese that drips through and also means you can scrumple it up at the end, quickly tidying away any crumbs. To make the tray, pull off a large piece of foil and fold in half for strength. Fold about 1-inch of the long side over twice to form a “wall” and repeat on other long side. Place the bread stick on the foil and crease in the short ends to the correct size, ensuring that your sides stay upright. Don’t seal in the bread stick (unless you want soft garlic bread!).
Note: Use cheese with a strong flavour, this works a lot better than mild cheddar in this recipe. You can also adjust the amount of garlic to suit your taste.