You’ll Need
For the Garlic Bread
1 large ciabatta or rustic baguette
60g butter, softened
3 cloves garlic, finely grated
1 tbsp chopped fresh parsley
1 tsp smoked paprika
½ tsp garlic powder
Toppings
200g mozzarella, torn into chunks
80g mature cheddar, grated
200g cherry tomatoes, halved
5 rashers smoked streaky bacon, cooked until crisp and chopped
1 tbsp olive oil
Fresh basil leaves
BBQ Drizzle
2 tbsp smoky BBQ sauce
1 tsp honey
1 tsp Worcestershire sauce
Optional but dangerous
Jalapeño slices
Parmesan shavings
Hot honey
Crispy onions
Chilli flakes
Method
Preheat your air fryer to 190°C.
Mix together the softened butter, garlic, parsley, smoked paprika and garlic powder.
Slice the ciabatta lengthways and spread the garlic butter generously over both halves.
Toss the cherry tomatoes with the olive oil and spread them evenly over the bread.
Scatter over the mozzarella, mature cheddar and crispy bacon.
Place the bread into the air fryer basket, working in batches if necessary.
Air fry for 7–9 minutes, until the cheese is bubbling, lightly browned and the bread is crisp around the edges.
Meanwhile, stir together the BBQ sauce, honey and Worcestershire sauce.
Drizzle lightly over the hot garlic bread.
Finish with torn basil leaves, Parmesan, jalapeños or chilli flakes if using.
Slice into thick portions and serve immediately while the cheese is still stretching.