Cheesy Garlic Bread (Cheese Recipes)

Member Name: sit2020

Product:	Cheese Recipes
Date:	10/02/07 (1404 review reads)
Rating:

Advantages: Quick and tasty

Disadvantages: none

This is my first attempt at writing a recipe, the Cheesy garlic bread came about as a result of our families desire for a garlic bread that all the family would enjoy.

This is not one of those recipes handed down through the generations nor is it a recipe from a book that has been modified to suit my own ends. It came into being after a few attempts and my family love it.

I found butter type spreads (utterly buttery etc) worked better when mixing it with the garlic puree, it was much harder to get a creamy mix using butter and even worse if it came straight from the fridge.

This can be a starter or it could even accompany a main meal, the choice is yours.

Ingredients

A French Stick

Garlic puree (this is available in most supermarkets comes in a tube and is normally found beside tomato puree)

Spreadable butter (any of the utterly buttery, I cannot believe its not butter type spreads)

Parsley (either dried or finely chopped fresh)

Grated Mature Cheddar Cheese about 1/2lb 200gm
(optional Italian grated cheese)


Preparation

Time about 15 minutes

Mix together equal amounts of Garlic puree and buttery spread in a bowl, add a small amount of parsley, you want an even creamy spreadable consistency.

Slice the French stick, I prefer slices to be about ¾ of an inch (18mm) thick. Instead of cutting straight across the loaf, try angling the cut so you end up with more bread per slice

Butter each slice with a generous amount of the prepared mix.

Place the slices on a baking tray.

Grate the mature cheddar cheese.

Then sprinkle on a generous amount of the grated cheese and the optional Italian cheese.

Add a sprinkle of parsley.


Cooking

Time only a few minutes, depends on temperature of the oven.

Place the baking tray in a moderately hot oven, ideally in the centre at about gas mark 5. However it does not matter if you’re cooking other things in the oven as long as you’ve got a spare shelf.
Also the temperature that you cook this at is not vitally important. Just as long as the oven is moderately hot somewhere between gas mark 5 and 7.

Remove from the oven when the cheese has melted and (along with any edges of bread not covered with cheese) has taken on a light golden brown colour.

You should now have a very tasty cheesy garlic bread.

My family find this to be the ideal cheesy garlic bread. You can however experiment with it, for instance in the garlic butter mix use more garlic puree for a stronger garlic flavour. Or less garlic for a milder taste.
Really pile on the cheese if you really like cheese.
You can also slice some cherry tomatoes and add these prior to putting in the oven for a different taste and colour.
Those are just a few options, but that is by no means where the fun stops, I am certain that many people could think of many different ways of enhancing this

Summary: easy to do can be adapted.