This is the perfect addition to any meal. It gives you all the garlic bread flavors with the addition of a cheese top. I used a few of my sourdough baguettes I had left from a market. So, this is a great idea for anyone local who purchases our bread. The rustic crust and soft center add the perfect palate for this flavor rich butter to melt into. It will stay soft all the way through, so don’t worry about it being hard to chew. You can, however, use any good baguette you have available to you if you can’t get our bread.
When you start making the butter topping it’s important to roast the garlic! That changes the garlic from a pungent punch in your mouth to a smooth caramelized perfection.
We made two varieties of this bread. Each one has a different combination of cheese on the top with the same buttery goodness melted into the dough. One has parmesan and mozzarella, the other has a mixture of Gruyere, Fontina, and Provolone. They are both equally delicious! It just depends upon how stringy you like your melted cheese to be. For option one:
Mix together shredded mozzarella and shredded parmesan, not the fine grated parmesan. Get the kind that is a thicker shred. Spread the mixture of cheese on the top before baking. This will give you a nice cheese top, but not as much pull in the cheese.
For option 2:
Shred the Fontina and Gruyere, then mix together. Layer in slices of smoked Provolone.
This mixture will give you a lovely pull of cheese when you slice and pull them apart. But flavor wise they are both equally delicious! Let me know which version is your favorite. Enjoy!
Garlic Cheese Bread
- 2 stick salted butter room temperature
- 1 medium garlic bulb
- 1 tsp olive oil
- 1/4 tsp salt
- 1/4 tsp oregano
- 1/4 tsp basil
- 1/8 tsp red pepper flakes
- 1/4 tsp parsley
- 1/2 cup mozzarella cheese shredded
- 1/2 cup parmesan shredded not fine grated
- 3 small baguette
Cheese option 2:
- 1 oz. Gruyere cheese shredded
- 1 oz. Fontina cheese shredded
- 1 oz. Provolone cheese sliced
- Cut the top off your garlic bulb and place it in aluminum foil with a little olive oil and a sprinkle salt. Wrap it tight and bake for 45 minutes at 350’F. Allow to cool completely before squeezing the garlic into a bowl. Add your room temperature butter and seasonings to the roasted garlic, then blend thoroughly together. Cut your baguette lengthwise in half, giving yourself a top and bottom slice. Place both sides open faced on a baking sheet. Spread a third of the butter mixture onto the tops of the sliced baguette. You want a generous amount on top, not just a thin layer. The mixture will be enough to cover both top and bottom of three small baguettes. You can store the extra in an airtight container for later use or use all at once on all the baguettes. After spreading the butter on the baguette slices, cover the top of the butter with your shredded cheese. Bake the baguettes at 350’F for 10-15 minutes or until the cheese has melted and the bread has had a chance to heat through. Change the oven to low broil and continue cooking until the cheese has toasted on top. Slice, serve, and Enjoy!