Cherrytomatoesonprovolonegarlicbread Recipes

CHERRY TOMATOES ON PROVOLONE GARLIC BREAD

Steps:

• For the tomatoes, mix tomatoes, scallions, parsley, rosemary, garlic, olive oil and vinegar in a shallow bowl.
• Season with salt and pepper.
• Cover bowl and let tomatoes marinate at room temperature for at least 1 hour, but preferably 3-4 hours.
• Stir occasionally to distribute seasonings.
• For the bread, combine olive oil and garlic and let mixture stand for about 10 minutes so flavors can mingle. Meanwhile, heat the broiler.
• Brush one side of each bread slice with garlic and olive oil mixture and broil them oiled-side up until lightly browned.
• Put a slice of provolone and a generous sprinkling of Parmesan on each slice, reserving a little of the parmesan for garnish.
• Set aside. Just before serving, heat up broiler again and toast cheese until bubbly.
• Serve bread in shallow bowls, spooning about 3/4 cup of tomatoes and marinade over each slice, garnishing with remaining parmesan.

PROVOLONE GARLIC BREAD

Steps:

• Preheat oven to 350°F.
• Mix butter with garlic and Worcestershire sauce, set aside.
• Halve bread horizontally. Slice each half piece of bread crosswise into serving size pieces, cutting only three-fourths of the way to the bottom (do not cut bread into individual pieces).
• Place each half piece of bread on a baking sheet, crust side down.
• Spread all cut surfaces (including between the crosswise cuts you made) with the garlic-butter mixture.
• Cut or tear the cheese into pieces that will fit to cover the entire surface of both halves of bread.
• Bake until cheese melts and lightly browns, about 20 minutes.

PERFECT GARLIC BREAD FROM SCRATCH

Steps:

• mix the yeast and sugar in a measuring cup, that keeps it from getting lumpy, add the cup of warm water and stir together. let sit for 5 minute.
• mix 2 cups flour and salt in a med sized bowl, then dump in yeast mix and stir until a soft dough forms.
• kneed until dough is smooth and elastic, adding more flour if needed. don't add so much flour that it becomes dry, it should still be slightly sticky.
• rinse out the bowl and swirl the oil around in it, put the dough back in and turn it over so it's coated.
• cover the bowl (i like to wrap a tea towel over and under it), and place in a warm (not hot!) oven to rise. i usually turn my oven on to the lowest setting that will turn on the element for 5 min and then turn off.
• once the dough has doubled in size, punch it down and form into a long, thin loaf. place on a cookie sheet that you've oiled and sprinkled with cornmeal. slash diagonally with a sharp knife 3 or 4 times. place it back in your warm oven until it's doubled again.
• turn the oven up to 375f for 20 minutes. my oven runs a little cool so i turn it up to closer to 380 or 390. a little too warm is better then a little to cool in this case. after 20 min it should be nicely golden on top. let it cool until no more then warm.
• in the mean time mix all ingredients of the garlic butter.
• slice vertically into 3/4-1 inch slices, leaving the bottom crust intact. carefully pull slices apart so you can spread the butter on each side of each slice without breaking them apart.
• wrap loosely but completely in foil and bake at 400f for 10-15 minutes. serve immediately.

GOOEY PROVOLONE GARLIC BREAD

Steps:

• Cut bread lengthwise in half; place cut side up on baking sheet.
• Combine oil, garlic, oregano and, if desired, pepper flakes in small bowl; mix well. Brush on cut sides of bread. Place under preheated broiler 5 inches from heat; broil 2 minutes or until bread is lightly toasted. Arrange cheese slices over bread, cutting to fit if neccessary.
• Return to broiler; broil 1 minute or just until cheese is melted. Cut bread crosswise into 8 pieces.