Garlic cheese bread recipe

 

Ingredients;

1 crusty loaf, preferably Vienna or sourdough

1 cup of grated mozzarella cheese or another melted cheese

GLACIOUS BUTTER;

100 g / 1 stick (8 tbsp) softened unsalted butter

2 big, minced garlic cloves

3/4 tsp salt

1 tablespoon freshly chopped fresh parsley

Instructions;

the oven to 180C/350F for preheating.

Melt the butter, garlic, and salt in the microwave in a heatproof bowl. Add the parsley and stir.

The bread should be cut into 2 cm (1 inch) wide diamonds on a diagonal, but not all the way through.

Pry open each crack with your fingers or a knife, then add a spoonful of butter and a pinch of cheese. Although it may seem like a lot of work, I assure you that it will be worthwhile. It's lovely to have some of the butter dripped over the crust; you don't have to be particularly neat.

Brush the remaining butter onto the surface.

Wrap in foil and bake for 20 minutes, or until the cheese has mostly melted. Then, remove the foil and bake for an additional 5 to 10 minutes to get a lovely crust on the bread.

Serve right away.

Cooking Notes:

1. Prepare in advance - Using softened butter instead of molten butter and mixing it with garlic, salt, and parsley before spreading it into the cracks is the ideal way to prepare in advance. Place cheese inside, wrap, and place in the fridge or freezer. Thaw the food before cooking it, then follow the baking directions.

You must use a crusty sourdough loaf to prepare ahead so that it only needs a quick 2 minute microwave reheat to serve. Bake according to the directions (including the unwrapped step), then cover with foil and allow to cool. When ready to serve, simply reheat in the microwave for 1 1/2 to 2 minutes on high to remelt the cheese. Refrigerate for up to 3 days. The crust stays crunchy even after baking because it becomes so crusty in the oven,in the microwave for reheating.