Cheesy Garlic Herb Baguette Recipes

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CHEESY GARLIC BAGUETTE



Cheesy garlic baguette image

A real crowd pleaser that will have everyone feeling full. Worth every calorie.

Provided by Ben O'Donoghue

Categories     Side dish

Time 20m

Number Of Ingredients 8

125g mozzarella ball
140g taleggio cheese , rind removed
100g butter , softened
3 garlic cloves , finely chopped
handful parsley leaves, chopped
1 tsp fresh marjoram leaves, chopped, optional
1 long baguette
large pinch of paprika

Steps:

  • Light the barbecue. Chop the mozzarella and taleggio into small chunks and tip into a bowl with the butter, garlic, herbs and some salt and pepper. If you want, you can mix everything together with a wooden spoon, but I prefer to use my hands.
  • Using a bread knife, cut diagonal slices along the loaf about three quarters of the way into the bread - don't cut all the way through. If it looks like the bread won't fit on the barbecue, cut it in half and make two smaller ones.
  • Push the garlic butter generously between each cut, allowing some to ooze onto the top - it will caramelise and taste superb. Sprinkle the paprika over. Wrap the bread up like a cracker in a double thickness of foil. You can prepare to this stage up to a day ahead.
  • Put the pack straight onto the barbecue. Cook for 2 minutes then roll it over onto its side and cook for 2 minutes more. Roll it onto its other side and cook for a further 2 minutes. Have a peek - if the cheese is melting and the bread is crispy, remove it from the barbie. Pull the slices apart and eat while hot and gooey.

Nutrition Facts : Calories 391 calories, Fat 25 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 28 grams carbohydrates, Fiber 1 grams fiber, Protein 15 grams protein, Sodium 1.9 milligram of sodium

CHEESY GARLIC HERB BAGUETTE



Cheesy Garlic Herb Baguette image

Cheesy Garlic Herb Baguette

Provided by Ruhana Ebrahim

Categories     Appetizer, Sides, Starters

Time 1h

Number Of Ingredients 27

2 French loaves
125g butter (softened)
6 garlic cloves (peeled)
¼ cup fresh flat leaf parsley
¼ cup fresh basil
¼ cup chopped chives (reserve a good pinch)
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon white pepper
1 tablespoon lemon juice
½ cup grated mozzarella cheese
½ cup grated gouda cheese
1. Grind garlic, parsley, basil, oregano, chives, salt, pepper & lemon juice.
2. Fold into softened butter.
3. Spoon butter onto 2 separate pieces of plastic wrap and roll into sausages.
4. Place in freezer for few minutes to firm up, but not become frozen.
5. Mix cheeses together. Leave aside.
6. Preheat oven to 180degC.
7. Cut French loaves in diagonal slices, 2 fingers thick, but only cutting ¾ way through. Do not cut to bottom.
8. Spread butter on the insides of cuts in bread.
9. Then sprinkle cheese in the cuts of the bread.
10. Smooth on some garlic herb butter on the top of loaves.
11. When done, wrap loaves in foil.
12. Leave loaves in freezer whilst oven preheats.
13. When oven is ready, place on an oven tray, and bake for 15min or until butter & cheese have melted.
14. Remove foil & bake till the top becomes golden & slightly crispy.
15. Garnish with reserved

Steps:

  • prepare as above

RECIPES



Recipes image

Our cheesy garlic baguette is the perfect addition to any pizza or pasta dish.The cheesy garlic butter can be made in advance and frozen or chilled, it also makes an interesting homemade gift to share with friends and family. If you enjoyed our cheese garlic baguette, give our herb ficelles a try!

Time 1h25m

Yield 4

Number Of Ingredients 24

60g Butter (softened)
1 tbsp Garlic puree
Parsley (a handful, fresh, chopped)
3 tbsp Parmesan (grated, plus extra for sprinkling)
0pinch Salt
0pinch Pepper
250g Allinson's Strong white bread flour
1 tsp Easy bake yeast
1 tsp Salt
30ml Olive oil
175ml Warm water
1 tbsp Parmesan (grated, for sprinkling)
60g Butter (softened)
1 tbsp Garlic puree
Parsley (a handful, fresh, chopped)
3 tbsp Parmesan (grated, plus extra for sprinkling)
0pinch Salt
0pinch Pepper
250g Allinson's Strong white bread flour
1 tsp Easy bake yeast
1 tsp Salt
30ml Olive oil
175ml Warm water
1 tbsp Parmesan (grated, for sprinkling)

Steps:

  • Step 1:To make the garlic butter, blend the butter in a food mixer to soften.Step 2:Chop the parsley finely, then add to the butter with the garlic puree, parmesan cheese and salt and pepper to taste.Step 3:Once combined, remove from the bowl with a spatula and spoon on to the centre of a piece of cling film. Gently roll the cling film up into a sausage shape, moulding with your hands.Step 4:Secure each end and chill or freeze.Step 5:For the baguettes, mix together all of the ingredients in a bowl until full incorporated.Step 6:Knead the dough in a machine with a dough hook for 5 minutes or by hand for 10.Step 7:Place the dough in an oiled bowl and cover with a damp tea towel or oiled cling film and leave to double in size.Step 8:Tip the dough on to an oiled surface and knock back the dough, then roll into shape.Step 9:Place on a baking tray and allow to double in size.Step 10:Preheat an oven to 220°C (200°C, gas mark 7).Step 11:Slash the baguette three times then bake in the oven for 30 minutes.Step 12:Reduce the temperature to 200°C and cook for a further 5 minutes or until golden brown. Leave the oven on.Step 13:Once baked allow to cool before partially slicing into 8 segments, being careful not to cut the slices completely from the baguette.Step 14:Slice your garlic butter into 8 thin slices and tuck each one into the cuts of your baguette.Step 15:Sprinkle with additional parmesan to make it extra cheesy.Step 16:Wrap the baguette in tin foil and leave in the oven for 15 minutes allowing the butter to melt. Serve, whilst warm.

CHEESY GARLIC BREAD RECIPE BY TASTY



Cheesy Garlic Bread Recipe by Tasty image

Here's what you need: french baguette, olive oil mayonnaise, shaved parmesan cheese, italian seasoning, fresh garlic, cold-pressed extra-virgin olive oil

Provided by Grace Clerc

Yield 4 servings

Number Of Ingredients 6

french baguette, sliced in half, 1 day old
½ cup olive oil mayonnaise, or similar
½ cup shaved parmesan cheese
1 tablespoon italian seasoning, or something similar
6 cloves fresh garlic, chopped and peeled
1 tablespoon cold-pressed extra-virgin olive oil

Steps:

  • Preheat the oven to a broil setting at 500° F.
  • Line two different pieces of aluminum file in a large baking pan. Cut the baguette in half, then split
  • the halves. Place each half on the two individual pieces of foil.
  • Mix all the remaining ingredients in a small bowl to form a spread. Spread this on each half of the baguette..
  • Wrap the baguette in foil halfway, so the top of the bread is exposed to heat.
  • Place in the oven for about 2 minutes or just until the top cheese is melted and golden-brown.
  • Cool for approximately 2 minutes before cutting the bread. Serve.
  • Enjoy!

Nutrition Facts : Calories 314 calories, Carbohydrate 1 gram, Fat 33 grams, Fiber 0 grams, Protein 4 grams, Sugar 0 grams

HERB GARLIC BAGUETTES



Herb Garlic Baguettes image

Another recipe from the Instructions and Recipes booklet which came with my KitchenAid mixer. It's actually very similar to my Herb Batter Bread, but with the addition of the garlic and that the loaves are baguettes. Prep time includes mincing the garlic cloves in a mini-chopper, but does NOT include rising times.

Provided by Sandaidh

Categories     Yeast Breads

Time 40m

Yield 2 loaves

Number Of Ingredients 12

3 1/4 cups all-purpose flour
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 cloves fresh minced garlic
1 teaspoon salt
3/4 cup cold water
1 tablespoon dry active yeast (1 packet)
1 teaspoon sugar
1/4 cup warm water (105°F to 115°F)
1 egg
1 teaspoon water

Steps:

  • Put 3 1/4 cups flour, basil, oregano, thyme, garlic and salt in bowl.
  • Mix using dough hook (s) until well blended, scraping bowl if necessary.
  • Dissolve yeast and sugar in warm water.
  • Continue mixing on slow speed and slowly add yeast mixture and cold water.
  • If dough is sticky you may add up to 1/4 cup extra flour, a little bit at a time.
  • If dough is too dry you may add a little extra water.
  • Continue mixing until dough is smooth and elastic, about 3 minutes.
  • Cover and let rise in a warm place (70° to 80°F) until doubled in size, about 1 1/2 to 2 hours.
  • When doubled, turn out on a lightly floured surface and punch down several times to remove air bubbles.
  • Divide dough in half.
  • Shape each half into a 12 inch long loaf.
  • Place loaves on a greased baking sheet.
  • With sharp knife make 3 or 4 shallow diagonal slices on top of loaf.
  • Combine egg and 1 TSP water, whisking until well blended.
  • Brush top of each baguetter with egg mixture.
  • Cover with greased plastic wrap and let rise until doubled in size, about 1 to 1 1/2 hours.
  • Preheat oven to 450°F.
  • Remove plastic wrap and brush top of each baguette with egg mixture again.
  • Bake at 450°F for 15 to 20 minutes, or until loaves are deep golden brown.
  • Remove and cool on wire racks.

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