Cheesy Garlic Baguettes Recipes

CHEESY GARLIC BAGUETTE

Steps:

• Light the barbecue. Chop the mozzarella and taleggio into small chunks and tip into a bowl with the butter, garlic, herbs and some salt and pepper. If you want, you can mix everything together with a wooden spoon, but I prefer to use my hands.
• Using a bread knife, cut diagonal slices along the loaf about three quarters of the way into the bread - don't cut all the way through. If it looks like the bread won't fit on the barbecue, cut it in half and make two smaller ones.
• Push the garlic butter generously between each cut, allowing some to ooze onto the top - it will caramelise and taste superb. Sprinkle the paprika over. Wrap the bread up like a cracker in a double thickness of foil. You can prepare to this stage up to a day ahead.
• Put the pack straight onto the barbecue. Cook for 2 minutes then roll it over onto its side and cook for 2 minutes more. Roll it onto its other side and cook for a further 2 minutes. Have a peek - if the cheese is melting and the bread is crispy, remove it from the barbie. Pull the slices apart and eat while hot and gooey.

RECIPES

Steps:

• Step 1:To make the garlic butter, blend the butter in a food mixer to soften.Step 2:Chop the parsley finely, then add to the butter with the garlic puree, parmesan cheese and salt and pepper to taste.Step 3:Once combined, remove from the bowl with a spatula and spoon on to the centre of a piece of cling film. Gently roll the cling film up into a sausage shape, moulding with your hands.Step 4:Secure each end and chill or freeze.Step 5:For the baguettes, mix together all of the ingredients in a bowl until full incorporated.Step 6:Knead the dough in a machine with a dough hook for 5 minutes or by hand for 10.Step 7:Place the dough in an oiled bowl and cover with a damp tea towel or oiled cling film and leave to double in size.Step 8:Tip the dough on to an oiled surface and knock back the dough, then roll into shape.Step 9:Place on a baking tray and allow to double in size.Step 10:Preheat an oven to 220°C (200°C, gas mark 7).Step 11:Slash the baguette three times then bake in the oven for 30 minutes.Step 12:Reduce the temperature to 200°C and cook for a further 5 minutes or until golden brown. Leave the oven on.Step 13:Once baked allow to cool before partially slicing into 8 segments, being careful not to cut the slices completely from the baguette.Step 14:Slice your garlic butter into 8 thin slices and tuck each one into the cuts of your baguette.Step 15:Sprinkle with additional parmesan to make it extra cheesy.Step 16:Wrap the baguette in tin foil and leave in the oven for 15 minutes allowing the butter to melt. Serve, whilst warm.

CHEESY GARLIC BREAD RECIPE BY TASTY

Steps:

• Preheat the oven to a broil setting at 500° F.
• Line two different pieces of aluminum file in a large baking pan. Cut the baguette in half, then split
• the halves. Place each half on the two individual pieces of foil.
• Mix all the remaining ingredients in a small bowl to form a spread. Spread this on each half of the baguette..
• Wrap the baguette in foil halfway, so the top of the bread is exposed to heat.
• Place in the oven for about 2 minutes or just until the top cheese is melted and golden-brown.
• Cool for approximately 2 minutes before cutting the bread. Serve.
• Enjoy!

CHEESY GARLIC BAGUETTES

Steps:

• Thaw a loaf of Rhodes white bread and cut into two halves lengthwise. Roll out till each half is a 10-12 inch baguette.
• Place the two baguettes on a greased cookie sheet and cover in a grease piece of wax paper. Let them rise till double in size. Then bake for 10 minutes.
• Combine softened butter, garlic powder, and parsley to make garlic butter. Spread over the top of each baguette and bake for another 10-15 minutes. Let cool then cut 10 diagonal slices into each baguette, but not all the way through to the bottom.
• Place a slice of mozzarella cheese into each bread slit. Place the baguettes back in the oven until the cheese melts.