3 Cheese And Herb Garlic Bread Recipes

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3 CHEESE GARLIC BREAD RECIPE BY TASTY



3 Cheese Garlic Bread Recipe by Tasty image

Here's what you need: butter, garlic, parmesan cheese, shredded monterey jack cheese, shredded cheddar cheese, fresh green onion, baguette

Provided by Alvin Zhou

Categories     Sides

Yield 2 servings

Number Of Ingredients 7

1 stick butter, 1 stick, softened
4 cloves garlic, minced
⅓ cup parmesan cheese
⅓ cup shredded monterey jack cheese
⅓ cup shredded cheddar cheese
⅓ cup fresh green onion, sliced
1 baguette, 8 inch (20 cm)

Steps:

  • Preheat oven to 400°F (200°C).
  • In a bowl, combine all of the ingredients except the baguette, and mix until smooth.
  • Slice the baguette in half lengthwise, then spread the butter mixture evenly on both sides of the baguette.
  • Place on a tray lined with parchment paper and bake for about 15 minutes, until cheese is bubbly and starting to brown on the edges.
  • Slice, cool, then serve.
  • Enjoy!

Nutrition Facts : Calories 636 calories, Carbohydrate 81 grams, Fat 20 grams, Fiber 3 grams, Protein 31 grams, Sugar 7 grams

GARLIC-AND-HERB STAR BREAD



Garlic-and-Herb Star Bread image

This pillowy soft bread comes together quickly without any special equipment. It would work well with a variety of fillings, but the soft garlic cheese punched up with smoky chiles, fresh herbs and lemon is a bright combo against the buttery bread.

Provided by Food Network Kitchen

Categories     side-dish

Time 3h

Yield 8 to 10 servings

Number Of Ingredients 15

1/2 cup warm water (about 110˚ F)
2 teaspoons sugar
1 1/4-ounce packet active dry yeast (2 1/4 teaspoons)
3 1/2 cups all-purpose flour, plus more for dusting
1 teaspoon baking powder
1 teaspoon fine salt
1 1/2 sticks (12 tablespoons) cold unsalted butter, cut into small pieces, plus more for the pan
1/2 cup milk
1 5.2-ounce package soft garlic-and- herb cheese (such as Boursin)
1 tablespoon finely chopped jarred Calabrian chile peppers
1 tablespoon chopped fresh parsley
1 teaspoon fresh thyme, finely chopped
1/2 teaspoon finely grated lemon zest
1 large egg, beaten
Flaky sea salt, for topping

Steps:

  • Stir the warm water and sugar together until dissolved, then stir in the yeast; set aside until foamy, about 5 minutes. Meanwhile, whisk the flour, baking powder and fine salt in a large bowl.
  • Add the butter to the flour mixture and work it in with your fingertips until the butter is in pea-size pieces. Make a well in the center of the flour mixture and add the yeast mixture and milk. Stir with a wooden spoon until the flour is completely moistened and the dough looks like a shaggy ball, switching to your hands and gently kneading to bring the dough together, if necessary. Cover the bowl and let the dough rise at room temperature until doubled in size, 1 to 1 1/2 hours.
  • When the dough is almost ready, make the filling: Combine the cheese, chiles, parsley, thyme and lemon zest in a small bowl. Mash and stir together with a small rubber spatula until smooth and spreadable. Set aside.
  • Turn out the dough onto a lightly floured surface and briefly knead until smooth, three or four times. Pat until about 1 inch thick, then fold into thirds like a letter and pat until 1 inch thick again. Rotate the dough 90 degrees and repeat folding and patting two more times. Divide into 2 equal pieces.
  • Lightly butter an upside-down rimmed baking sheet (or a rimless baking sheet). Roll out 1 piece of dough into an 11-inch round on a floured surface and transfer to the pan. Spread with the filling, stopping about 3/4 inch from the edge. Roll out the second piece of dough into an 11-inch round and place on top of the first. Pinch and press the edges of the dough together to seal.
  • Center the rim of a drinking glass (about 3 inches in diameter) in the middle of the dough; gently press to mark the center. At the 12 o'clock mark, cut through the dough with a very sharp knife from the glass to the edge, leaving the center circle uncut. Repeat at the 3 o'clock, 6 o'clock and 9 o'clock points on the circle to make 4 quarters. Halve each quarter to make 8 equal wedges; halve those to make 16 wedges.
  • Lift the edges of 2 wedges that are next to each other and twist them away from each other twice. Pinch the ends together to make a pointed tip. Repeat with the remaining pairs of wedges. Remove the glass and cover the dough with plastic wrap. Refrigerate until the filling is firm and the dough has puffed and risen slightly, 45 minutes to 1 hour.
  • Meanwhile, preheat the oven to 400˚ F. Uncover the dough and re-pinch any ends that came apart. Brush all over with the beaten egg and sprinkle with flaky salt. Bake until golden brown all over, especially around the center circle, 25 to 30 minutes. Let cool a few minutes on the baking sheet, then carefully slide onto a rack to cool completely. Serve at room temperature.

THREE-CHEESE GARLIC BREAD



Three-Cheese Garlic Bread image

Who doesn't like warm, gooey cheesy bread right from the oven? Let Three-Cheese Garlic Bread from Judy Schut of Grand Rapids, Michigan tie the dinner together. This bread is bound to be a hit with everyone!

Provided by Taste of Home

Time 15m

Yield 4 servings.

Number Of Ingredients 8

1 loaf (1 pound) unsliced Italian bread
1/4 cup butter, softened
1/2 cup shredded part-skim mozzarella cheese
1/2 cup shredded cheddar cheese
1 tablespoon grated Parmesan cheese
1/4 teaspoon garlic powder
1/8 teaspoon Worcestershire sauce
Dash paprika and pepper

Steps:

  • Cut bread in half widthwise; cut one portion in half lengthwise. Save remaining bread for another use. In a small bowl, combine the remaining ingredients. Spread evenly over cut sides of bread. , Place on a baking sheet. Bake at 400° for 10-12 minutes or until cheese is melted. Slice and serve warm.

Nutrition Facts :

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