Garlic Baguette With Parmesan And Olives Recipes

BETTER-THAN-DOMINOS GARLIC BREAD

Steps:

• Preheat oven to 200C/390F.
• Cut the French stick in half. Then cut the bread almost all the way through into 2cm / 4/5" thick slices.
• Mix together the butter, garlic, salt and parsley. Taste to see if it's salty / garlicky enough for your taste (Note 2).
• Smear garlic butter over cut side of bread (Note 2).
• Smear remaining butter on the top and sides of the bread.
• Wrap each bread in foil.
• Bake for 15 minutes until the crust is crispy (check through foil).
• Unwrap and serve!

PARMESAN GARLIC BREAD

Steps:

• In a bowl or food processor, blend butter, oil and Parmesan cheese. Add garlic, parsley and lemon-pepper; mix or process until smooth. , Slice the bread on the diagonal but not all the way through, leaving slices attached at the bottom. Spread butter mixture on one side of each slice and over the top. Wrap in foil and bake at 400° for 15-20 minutes.

RIPPED BAGUETTE WITH GARLIC-PARSLEY BUTTER

Steps:

• Melt 1 tablespoon of the butter in a small saucepan over medium-low heat. Add the garlic and cook, stirring, until it softens but does not brown, 1 to 2 minutes. Let cool. Then stir this garlic butter into the remaining butter in a small bowl. Stir in the parsley, olive oil, salt, and pepper.
• Preheat the oven to 400 degrees F.
• Rip open the baguette lengthwise, so that it opens like a book but is not ripped entirely in half. Smear the inside of the baguette with the garlic butter. Wrap the baguette in aluminum foil and bake until heated through, 10 to 12 minutes.

OLIVE AND GARLIC SOFT CHEESE SPREAD WITH WHOLE-GRAIN BAGUETTE

Steps:

• Preheat oven 425 degrees F.
• Place olives in food processor and grate in garlic, add cream cheese and ricotta cheese. Pulse the cheese and olives into a fairly smooth spread. Transfer to a serving bowl and top with hazelnuts. Toast the bread on a baking sheet 5 to 10 minutes to lightly crisp. Surround the spread with bread, pita crisps and celery.

BAGUETTE WITH PARMESAN AND ROASTED GARLIC

Steps:

• Preheat oven to 475 degrees. Cut 1/2 inch off the top of both heads of garlic. Place each garlic head on a separate piece of parchment, and slowly drizzle 1 tablespoon oil on top of each. Wrap parchment tightly around garlic, then wrap each packet in foil. Roast until cloves are tender and golden brown around edges, 30 to 35 minutes.
• Preheat broiler. Brush torn sides of bread with remaining oil. Sprinkle with salt, and season with pepper. Place on a baking sheet, and broil until gold, about 3 minutes.
• Using a vegetable peeler, thinly shave Parmesan. Serve baguette with roasted garlic and shaved Parmesan on the side.

BAGUETTE GARLIC BREAD

Steps:

• Preheat oven to 375 degrees.
• Slice baguette's (or French Bread) into 1/2" slices. (Cut on the diagonal).
• Heat olive oil in small skillet or pan. (Don't get smoking hot or it will burn the garlic.).
• Add the finely minced garlic cloves and cook very quickly. Not over 20 or 30 seconds, watching closely so you don't burn. (I strained out the garlic but Ina Garten didn't when she made her garlic bread).
• Brush baguette slices with the olive oil and put on a baking sheet.
• Sprinkle with parmesan cheese.
• Bake in oven for 8 - 12 minutes or just until they are lightly browned.
• To freeze: Prepare up to the point of brushing the bread with the garlic oil. Place on a baking sheet, put in freezer and freeze until firm. Remove from freezer, wrap well in plastic wrap and then foil. Label and return to freezer.
• To serve: Unwrap and place on baking sheet. Proceed with directions and bake at 375 degrees for 12 minutes or until hot through.
• NOTE: I used the smaller portions given for my baguettes but you may need more if using a loaf of French Bread.

HERB GARLIC BAGUETTES

Steps:

• Put 3 1/4 cups flour, basil, oregano, thyme, garlic and salt in bowl.
• Mix using dough hook (s) until well blended, scraping bowl if necessary.
• Dissolve yeast and sugar in warm water.
• Continue mixing on slow speed and slowly add yeast mixture and cold water.
• If dough is sticky you may add up to 1/4 cup extra flour, a little bit at a time.
• If dough is too dry you may add a little extra water.
• Continue mixing until dough is smooth and elastic, about 3 minutes.
• Cover and let rise in a warm place (70° to 80°F) until doubled in size, about 1 1/2 to 2 hours.
• When doubled, turn out on a lightly floured surface and punch down several times to remove air bubbles.
• Divide dough in half.
• Shape each half into a 12 inch long loaf.
• Place loaves on a greased baking sheet.
• With sharp knife make 3 or 4 shallow diagonal slices on top of loaf.
• Combine egg and 1 TSP water, whisking until well blended.
• Brush top of each baguetter with egg mixture.
• Cover with greased plastic wrap and let rise until doubled in size, about 1 to 1 1/2 hours.
• Preheat oven to 450°F.
• Remove plastic wrap and brush top of each baguette with egg mixture again.
• Bake at 450°F for 15 to 20 minutes, or until loaves are deep golden brown.
• Remove and cool on wire racks.

PARMESAN BAGUETTE

Steps:

• Preheat broiler with oven rack 3-4 inches from the element.
• Combine butter, garlic, parsley, salt, oregano, and paprika; spread mixture on cut sides of baguette and sprinkle with Parmesan.
• Broil bread, buttered-side up, on a baking sheet until toasted, 1-3 minutes. Remove from oven, then cut into 2-inch pieces.