Roasted Garlic Spread And Cheese Appetizer Bread Recipes

ROASTED GARLIC CHEESE BREAD

Steps:

• Slice bread.
• Combine all ingredients.
• Using knife or brush, coat one side of bread slices with butter mixture.
• Bake at 350 F for 12 minutes.

ROASTED GARLIC AND FOUR-CHEESE PULL-APART BREAD

Steps:

• Preheat the oven to 375 degrees F.
• Put the garlic cloves on a square of heavy foil, drizzle with the olive oil and sprinkle on some salt and pepper. Wrap it up and bake until the garlic is golden, nutty and mushy, about 1 hour. Let cool. Lower the oven temperature to 350 degrees F.
• Mix the garlic together with the 4 cheeses, chives, crushed red pepper flakes and some black pepper in a bowl.
• Cut the bread in strips in one direction, being careful not to cut all the way through the loaf. Rotate the bread 90 degrees and cut in the other direction. Stuff the cheese mixture in between the rows. Drizzle the melted butter all over the top.
• Wrap in foil and bake for 25 minutes. Open up the foil and bake until the cheese is hot and bubbly, another 10 minutes. Serve immediately.

CHEESY ROASTED GARLIC BREAD

Steps:

• Preheat the oven to 400 degrees F. Cut off the top third of the head of garlic, exposing the tops of the garlic cloves. Put the garlic on a piece of heavy-duty aluminum foil and drizzle with 1 tablespoon of the oil. Sprinkle with 1/4 teaspoon each salt and pepper and add the thyme sprigs. Wrap tightly with foil and roast until the cloves are golden brown and very soft, about 45 minutes.
• Unwrap the garlic and let stand until cool enough to handle. Pour any garlic-flavored oil from the foil pouch into a small bowl; squeeze the roasted cloves into the same bowl, discarding the papery shells. Add the remaining 1 tablespoon oil, the chopped thyme and an additional 1/4 teaspoon each salt and pepper and mash with a fork until smooth.
• Lay the bottom half of the bread on a piece of aluminum foil that is long enough to wrap the bread. Spread on half of the roasted garlic mixture and top with half of the Parmesan. Repeat with the remaining bread, garlic mixture and Parmesan. Press the halves together so the fillings are on the inside and wrap with the foil.
• Bake until the bread is toasted and the cheese is melted, about 15 minutes. Separate the halves, sprinkle with chopped parsley and cut into 6 pieces.

THE BEST CHEESY GARLIC BREAD EVER RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
• In a medium bowl, combine the butter, herbs, garlic, and cheese and mix until smooth.
• Slice the baguette in half lengthwise, then spread the butter mixture to your liking evenly on the cut sides of the baguette (any leftover mix can be frozen for up to 1 month).
• Place the baguette on the prepared baking sheet and bake for 15 minutes, until the cheese is bubbly and starting to brown on the edges.
• Slice, cool, and serve!
• Enjoy!

ROASTED GARLIC BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Slice the tops off of garlic heads so the tip of each clove is exposed. Place garlic on a baking sheet and drizzle with olive oil. Bake until garlic is soft, about 30 minutes.
• Set the oven to broil. Slice the loaf of bread in half horizontally, and place cut-side up on a baking sheet.
• Squeeze the cloves of garlic from their skins into a medium bowl. Stir in the butter, parsley, and Parmesan cheese until well blended. Spread onto the cut sides of the bread.
• Broil bread until toasted, about 5 minutes.

ROASTED GARLIC PULL-APART CHEESE BREAD

Steps:

• Preheat the oven to 375°F.
• Place the garlic cloves on a square of heavy foil, drizzle the olive oil over them, and sprinkle with salt and pepper. Wrap it up into a parcel and roast for 1 hour or until the garlic is golden, nutty, and soft. Set it aside to cool and reduce the oven temperature to 350°F. (You can roast the garlic up to a couple of days ahead of time and keep it in a small jar of oil in the fridge. Roast a bunch of cloves! You never know when you'll need 'em.)
• In a bowl, combine the cheeses, roasted garlic, chives, red pepper flakes, and some black pepper. Stir to mix everything together, smushing the garlic cloves so that little bits are distributed throughout the cheese. (You can get in there and use your fingers if you'd rather!)
• Cut the bread in 1 1/2-inch-wide strips in one direction, taking care not to cut all the way through the loaf. Rotate the bread 90 degrees and cut the bread crosswise again. Move slowly and use caution! A serrated knife helps immensely. Ta-da!
• Set the bread on a large piece of foil and stuff the cheese mixture in between the rows and keep going until that bread is so stuffed with cheese, it can't see straight! Drizzle the melted butter evenly all over the surface of the bread. Wrap the bread in foil and bake for 25 minutes. Open up the foil and bake it for another 10 minutes.
• Carefully unwrap the bread and dig right in!
• Change things up!
• Make a pizza version: Add chopped pepperoni, diced green bell pepper, and spoonfuls of marinara sauce.
• How about a French onion version? Diced caramelized onions, Gruyère cheese, and chopped chives. Drizzle on beef broth instead of butter. Yum!
• My friend Meseidy has made a Buffalo chicken version: Add mozzarella and a bunch of shredded chicken simmered in Louisiana hot sauce. Barbecue chicken would also be dreamy.

ROASTED GARLIC SPREAD

Steps:

• Heat oven to 450°F. Cut one-fourth off top of garlic bulb; drizzle with oil. Wrap bulb in foil. Bake 30 minutes or until tender. Cool 10 minutes.
• Squeeze softened garlic into food processor; add cheeses, 2 teaspoons rosemary, the lemon juice, salt and pepper. Cover; process with on-and-off pulses 30 seconds. Scrape sides. Process 20 seconds longer or until smooth.
• Spoon spread into serving bowl. Garnish with additional rosemary. Serve with bagel chips. Store remaining spread covered in refrigerator.

ROASTED GARLIC CHEESE SPREAD

Steps:

• Note- If using salted butter, lower amount of salt used or omit.
• Preheat oven to 325°F.
• Cut off top third of garlic head without peeling away papery skin.
• Drizzle top of garlic with olive oil until it is saturated.
• Place garlic cut side down in a ovenproof ramekin dish or baking pan.
• Roast for 60-75 minutes, or until soft and tender.
• When slightly cooled, squeeze out roasted garlic cloves and place in a mini-food processor (or may place in a bowl to whisk by hand).
• Add softened cream cheese, butter, salt, and pepper to mini-processor and pulse until creamy and smooth.
• Place in a serving/storage dish and blend in snipped chives (if using).
• Serve softened spread with assorted crackers.

ROASTED GARLIC SPREAD

Steps:

• Cut garlic crosswise in half and spread some oil on cut surface, wrap in foil.
• Roast in 375°F oven about 45-50 minutes.
• Till soft and golden.
• Squeeze the meat out of the skins season with salt and pepper add enough oil to taste while using a fork to smash till smooth and creamy. Mix in rosemary.
• Can be frozen.
• Just bring to room temperature and mix with a fork.
• Use on whatever you like or do like me and use on everything!

ROASTED GARLIC APPETIZERS

Steps:

• Cut each slice of bread with a 2-in. round cookie cutter. Spritz one side of each bread round with butter-flavored spray; press spritzed side up into miniature muffin cups coated with cooking spray. Bake at 350° for 10-15 minutes or until golden., Place garlic cloves on a piece of aluminum foil. Pour oil over garlic; fold foil around garlic and seal tightly. Bake at 350° for 25-30 minutes or until garlic is very soft. When garlic is cool, remove from skins and mash., In a bowl, beat cream cheese, butter, chives and salt until smooth. Add garlic; beat until combined. Mound rounded teaspoonfuls of cream cheese mixture into each bread cup. Garnish with parsley.

ROASTED GARLIC SPREAD AND CHEESE APPETIZER BREAD

Steps:

• Make cut along garlic tip to expose top of cloves. Place heads on foil. Drizzle with oil; sprinkle with Nature's Seasons® seasoning blend. Wrap completely in foil. Grill over hot coals (or bake in 350 degrees F oven, 1 hour) until cloves soften and turn light brown. Set aside for appetizer bread.
• Squeeze roasted garlic from skin into food processor. Add prosciutto; puree with on/off motion until smooth. Stir in parsley and Nature's Seasons® seasoning blend. Spread mixture evenly over bread halves. Top with grated cheese.
• Bake at 350 degrees F for 10 minutes or broil until cheese melts to a light golden brown. Slice into serving pieces.