• 150g EPIROS Saganaki Kefalograviera coarsely grated
  • 6 tbsp EPIROS Concentrated Butter
  • 1 French baguette (white or whole-meal), stale
  • 1/3 tsp oregano
  • 1 large or 2 small garlic cloves, mashed
  • Salt, pepper


Pre-heat oven to 200°C. Cut the baguette in half and then into slanted slices without cutting all the way to the bottom (so that the loaf stays in one piece).

In a bowl thoroughly mix the mashed garlic with EPIROS butter, a little salt & pepper and the oregano and then spread the mixture on to the bread where it has been sliced.

Sprinkle the grated EPIROS Saganaki Kefalograviera over all the openings and push them closed. Wrap the two halves separately in aluminum foil and bake them for 15-20 minutes, until the cheese has melted.

Serve the garlic bread hot from the oven with salad or other appetizers.

Tip: After wrapping the bread in the foil you can keep it in the freezer and bake it at any time. Put it straight in the oven from the freezer and bake for approx. ½ hour.