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Post by feather on Jul 16, 2017 16:07:24 GMT
What we have in abundance is garlic butter and cheeses. We ought to be making this once a week. I'm not a big bread eater but husband and son are, so I asked for an italian loaf, crusty on the outside and chewy in the middle, unsliced.
Garlic Cheese Bread 1 lb loaf of italian bread 3 T. Garlic butter 3 T. butter 1 lb cheese salt
Cut the loaf horizontally, butter both halves with garlic butter, then with butter, then lightly salt (if your garlic butter has no salt), top with cheese. I had some butterkase cheese, so I sliced it and covered both halves of the loaf. Bake at 350 degrees F until the cheese gets lightly browned and the exposed crusts of the loaf are browned.
You can use mozzarella, cheddar, jack, brick, or any combination of cheeses that you like. There used to be a restaurant that made this incredible garlic cheese bread and this is what we make at home, as similar to it as I can figure it out. It is rich, creamy, crunchy, chewy.
I served it up with a boneless round roast, potatoes, carrots/onions/mushrooms. Dh said he could make a meal of just the garlic cheese bread. It is SO good, I even had a bite for a taste of it. Yum.
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Post by feather on Jul 19, 2017 23:43:00 GMT
Well, this was a big hit with Dh and Ds, so son bought another loaf of bread for more garlic cheese bread. At the suggestion of Dh, I toned down the garlic to 2 T of garlic butter, and instead of butterkase (which we loved), I shredded colby with mozzarella (that I'd previously frozen). The colby wasn't melty but it tastes very cheddary, so with shredding the motz held everything together, melting into the colby. Turned out good. Good flavor and good texture, so they took pieces of it to work.
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Post by feather on Sept 30, 2017 19:26:29 GMT
They keep buying the big italian loaves of bread for garlic cheese bread, so they must want that.
I cut the loaf into three horizontal slices, put the garlic butter and butter in the microwave for a half a minute and spread it out on all three slices. Mixed cream cheese and cheddar cheese with a little blue cheese, and a little sour cream, spread that mixture (about 2 cups) over the three slices.
Baked at 350 degrees F for 30 minutes to get a little color on the top and crisp up the bottom.
I made it last night around midnight and 1 layer was already gone this morning. I cut the rest into serving sizes and refrigerated the rest.
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