CHEESY BREAD RECIPES

Name: Cheesy Garlic Pull-Apart Bread
Cook time: 20 min
Total time: 30 min
Yield: 1
Ingredients: 1 large baguette; 1 stick butter, melted; 6 cloves garlic, minced; 2 tbsp. Freshly Chopped Parsley; kosher salt; Freshly ground black pepper; 1 c. shredded mozzarella; 1 c. shredded fontina

BEST CHEESY GARLIC PULL-APART BREAD RECIPE - HOW TO MAKE ...

Best Cheesy Garlic Pull-Apart Bread Recipe - How To Make ... image

You'll be making this cheesy garlic pull-apart bread on repeat.

Provided by Lindsay Funston

Categories appetizers

Total Time 30 minutes

Prep Time 0S

Cook Time 20 minutes

Yield 1

Number Of Ingredients 8

Ingredients

1 large baguette
1 stick butter, melted
6 cloves garlic, minced
2 tbsp. Freshly Chopped Parsley
kosher salt
Freshly ground black pepper
1 c. shredded mozzarella
1 c. shredded fontina

Steps:

Preheat oven to 350 degrees F. Using a serrated knife, crosshatch baguette, making slices every inch in both directions and making sure to not slice all the way through the bottom of baguette. In a small bowl, stir together melted butter, garlic, and parsley. Season with salt and pepper. Brush baguette with melted butter mixture, making sure to get inside crosshatches. Stuff each crosshatch with mozzarella and fontina and wrap bread completely in foil. Bake until cheese is melted and bread is warm and toasty, 20 minutes. Let cool 5 minutes, then serve.

OOZY, CHEESY WELSH RAREBIT RECIPE | JAMIE OLIVER RECIPES

Oozy, cheesy Welsh rarebit recipe | Jamie Oliver recipes image

Total Time 15 minutes

Yield 4 slices

Number Of Ingredients 7

Ingredients

2 large free-range egg yolks
150 g crème fraîche
1 level teaspoon English mustard powder
100 g freshly grated Cheddar cheese
4 tablespoons Cheeky chilli-pepper chutney or shop-bought chilli jam, to taste
4 x 2 cm thick slices of good-quality bread (use sourdough or country style)
Worcestershire sauce

Steps:

1. Preheat your grill and get it nice and hot.
2. Whisk the egg yolks with the crème fraîche and mustard powder. Stir in the cheese and season with sea salt and black pepper.
3. Now, I’m rather hoping you’ve had a go at making my Cheeky chilli-pepper chutney, but if you haven’t then you can cheat by using a good shop-bought version, or simply chop up a little fresh chilli, to your taste.
4. Lightly toast your slices of bread on both sides. Smear a good tablespoon of your chutney on to each slice, right to the edge, followed by a quarter of your rarebit mixture. By spreading it right to the edge, the crust won’t burn.
5. Grill until melted and bubbling. Divide on to plates. With a knife, criss-cross the topping and drizzle with Worcestershire sauce.

Nutrition Facts : Calories 431 calories, FatContent 29 g fat, SaturatedFatContent 16.7 g saturated fat, ProteinContent 14.6 g protein, CarbohydrateContent 26.4 g carbohydrate, SugarContent 10.6 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

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2. Whisk the egg yolks with the crème fraîche and mustard powder. Stir in the cheese and season with sea salt and black pepper.
3. Now, I’m rather hoping you’ve had a go at making my Cheeky chilli-pepper chutney, but if you haven’t then you can cheat by using a good shop-bought version, or simply chop up a little fresh chilli, to your taste.
4. Lightly toast your slices of bread on both sides. Smear a good tablespoon of your chutney on to each slice, right to the edge, followed by a quarter of your rarebit mixture. By spreading it right to the edge, the crust won’t burn.
5. Grill until melted and bubbling. Divide on to plates. With a knife, criss-cross the topping and drizzle with Worcestershire sauce.

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1. Preheat your grill and get it nice and hot.
2. Whisk the egg yolks with the crème fraîche and mustard powder. Stir in the cheese and season with sea salt and black pepper.
3. Now, I’m rather hoping you’ve had a go at making my Cheeky chilli-pepper chutney, but if you haven’t then you can cheat by using a good shop-bought version, or simply chop up a little fresh chilli, to your taste.
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