Cheese And Garlic Crack Bread

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cheese and garlic crack bread

Today we’re not just making any old garlic bread, but we’re taking it to the next level. So, let’s get started with what we need for this recipe…

Large loaf of shredded bread, that’s not too soft, at least three fresh garlic cloves, 1 cup of shredded cheese, and 100 grams or a half a stick of butter as well as some fresh parsley. So, first let’s start off with the garlic let’s peel and grate them one by one you can also use a mortar and pestle easiest would be to use the ones that come in a jar.

I’ll leave the choice up to you.

Ingredients:

  • 1 crusty loaf, preferably sourdough or Vienna
  • 1 cup shredded Mozzarella cheese (or other melting cheese)
  • GARLIC BUTTER
  • 100 g / 1 stick (8 tbsps.) unsalted butter, softened
  • 2 large garlic cloves, minced
  • 3/4 tsp salt
  • 1 tbsp. fresh parsley, finely chopped

Direction:

1 ) Zap the butter in the microwave until melted, it shouldn’t take more than 10 seconds or so. If you don’t own a microwave, you can buy this small and affordable one from amazon basics HERE, or you can simply melt it in a saucepan. 🙂

2 ) Add the garlic to the butter and mix well, and set aside. Make sure your parsley is washed and dried we’re just going to tear them with our hands, and discard the tough stems then let’s chop it up into small pieces if you don’t like parsley you can simply omit this from the recipe. And because I love parsley, I’m going to be using a lot on this recipe.

3 ) Now, cut the bread with a crisscross pattern, cut about halfway down making sure not to go too deep, or else your bread will start to fall apart. You have to have a base down, and keep all the pieces together. So, be very careful your bread should look something like this

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    cheese and garlic crack bread

    4 ) Now, preheat the oven to 350 degrees Fahrenheit or 180 degrees Celsius, line your baking sheet with some aluminum foil and put your bread in the center of the pan.

    5 ) Start spoiling the garlic clutter into the slits and on top of the bread, and try to get this into every nook and cranny for the best results. Then get your cheese and stuff them right in once again, and give the cheese into all the crevices for the cheesiest bread. You can use any sort of cheese as long as it melts. I love using mozzarella for this, but use your favorite.

    6 ) Finally sprinkle on the parsley to give it a nice subtle flavor, as well as add some color to the bread. Now cover the bread with a foil, and bake it for about 15 minutes covered then remove the top foil and cook it for another 5 minutes to make it nice and crusty.

    7 ) Transfer the bread to a serving plate or a cutting board, and serve it immediately! You can eat it as is or serve it with some marinara sauce on the side enjoy!

    TIPS:

    1 ) There is a different speedy way in which you cream the butter instead of melting it. And then you cut diagonal slices in one direction only, and use all the butter and generously spread it in each crack, on both walls. Then cut the bread to make diamonds and as you drag the knife through the bread, it’ll spread the butter into the new crevices you are cutting. Note to mention here, is this method doesn’t provide quite the same even coverage of butter but as a quick version, it is a small compromise.

    2 ) Make Ahead – The best way to make ahead is to use softened butter instead of melted butter, mix with garlic, salt and parsley then smear into the cracks. Stuff with cheese, wrap and refrigerate or freeze. To cook, thaw then follow recipe instructions to bake.

    3 ) To make ahead so that it just requires a brief 2 minute reheat in the microwave to serve, you must use a crusty sourdough loaf. Bake per recipe (including unwrapped stage), then wrap it up in foil and let it cool. Refrigerate up to 3 days, then to serve, just microwave for 1 1/2 – 2 minutes on high just to melt the cheese again. Because the crust gets so crusty in the oven, it stays crusty even when reheated in the microwave.

    4 ) Bread type – The denser the bread, the better the pieces will hold together when pulled off. Sourdough works best!

    5 ) Use already baked bread, not uncooked bread dough.

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