Garlic Baguette Crumbs Recipes

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GARLIC BAGUETTE CHIPS



Garlic Baguette Chips image

This is easy to make for any dip. Economical and delicious. If you are a serious garlic lover add more garlic powder. You can even add a sprinkle of parmesan cheese to kick it up a notch.

Provided by chef FIFI

Categories     Lunch/Snacks

Time 15m

Yield 10 serving(s)

Number Of Ingredients 3

1 baguette
1/4 cup olive oil
2 1/2 teaspoons garlic powder

Steps:

  • Slice baguette in small slices.
  • Combine the olive oil and garlic powder and mix well.
  • Place slices on cookie sheet.
  • Keep stirring mixture up between brushings to maintain an even flavor.
  • Brush oil mixture on each baguette.
  • Bake in an 350 degree oven for about 10 minutes or until golden brown.

Nutrition Facts : Calories 346.2, Fat 7.3, SaturatedFat 1.3, Sodium 525.9, Carbohydrate 58.4, Fiber 2.5, Sugar 2.6, Protein 12.2

TOASTED BAGUETTE CRUMBS



Toasted Baguette Crumbs image

As a crisp topping for pasta or steamed vegetables ([Garlic Baguette Crumbs](/recipes/recipe_views/views/109141)) or as a crucial ingredient (in the [Apple Prune Brown Betty](/recipes/recipe_views/views/109129)), these are worlds apart from store-bought bread crumbs. Active time: 10 min Start to finish: 1 1/4 hr (includes cooling)

Yield Makes about 3 cups

Number Of Ingredients 1

1 (12-inch) piece day-old baguette, cut into 1/2-inch cubes (6 cups)

Steps:

  • Put oven rack in middle position and preheat oven to 375°F.
  • Grind baguette cubes to coarse crumbs in 3 batches in a food processor. Spread evenly in a large shallow baking pan and bake, stirring once, until golden and crisp, 15 to 18 minutes. Cool completely before using.

BAGUETTE GARLIC BREAD



Baguette Garlic Bread image

I made this up when I needed something to take to my daughter's house for supper one night after watching the Barefoot Contessa make her garlic bread. Very crunchy and garlicy!

Provided by mammafishy

Categories     Breads

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 4

2 French baguettes or 1 loaf French bread
1/4-1/2 cup olive oil
3 -6 garlic cloves, finely minced
parmesan cheese

Steps:

  • Preheat oven to 375 degrees.
  • Slice baguette's (or French Bread) into 1/2" slices. (Cut on the diagonal).
  • Heat olive oil in small skillet or pan. (Don't get smoking hot or it will burn the garlic.).
  • Add the finely minced garlic cloves and cook very quickly. Not over 20 or 30 seconds, watching closely so you don't burn. (I strained out the garlic but Ina Garten didn't when she made her garlic bread).
  • Brush baguette slices with the olive oil and put on a baking sheet.
  • Sprinkle with parmesan cheese.
  • Bake in oven for 8 - 12 minutes or just until they are lightly browned.
  • To freeze: Prepare up to the point of brushing the bread with the garlic oil. Place on a baking sheet, put in freezer and freeze until firm. Remove from freezer, wrap well in plastic wrap and then foil. Label and return to freezer.
  • To serve: Unwrap and place on baking sheet. Proceed with directions and bake at 375 degrees for 12 minutes or until hot through.
  • NOTE: I used the smaller portions given for my baguettes but you may need more if using a loaf of French Bread.

GARLIC BAGUETTE CRUMBS



Garlic Baguette Crumbs image

Yield Makes 1 cup

Number Of Ingredients 5

1 garlic clove
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup toasted baguette crumbs

Steps:

  • Mince garlic and mash to a paste with a pinch of salt, then transfer to a bowl and stir in oil, salt, and pepper. Add baguette crumbs and stir until combined well.

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

GARLIC BREADCRUMBS



Garlic Breadcrumbs image

Categories     Bread     Garlic     Bake

Yield makes a little over 1 cup

Number Of Ingredients 4

1 pound stale bread, sliced
1/4 cup extra-virgin olive oil
2 cloves garlic, smashed with a knife
Kosher salt

Steps:

  • Preheat the oven to 350°F.
  • Place the bread slices on a baking sheet and bake until lightly toasted and dry, 10 to 12 minutes. While the bread toasts, place the olive oil and garlic in a sauté pan and set over low heat. Cook gently, allowing the garlic to infuse the oil.
  • When the bread slices are toasted, place in a food processor and pulse until finely ground. Add the crumbs to the garlic oil and stir gently until coated. Season to taste with salt and cook for 2 to 3 minutes, or until the oil is absorbed. Remove the garlic cloves. The crumbs will keep in an airtight container at room temperature for about 2 weeks.

BROCCOLI WITH TOASTED GARLIC CRUMBS



Broccoli with Toasted Garlic Crumbs image

Categories     Garlic     Vegetable     Side     Vegetarian     Quick & Easy     Lemon     Broccoli     Fall     Spring     Vegan     Potluck     Gourmet     Sugar Conscious     Pescatarian     Dairy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 7

1 1/2 lb broccoli, trimmed and cut into 2- to 3-inch-wide florets (5 inches long)
4 garlic cloves, very thinly sliced
1/3 cup olive oil
2/3 cup panko (Japanese coarse bread crumbs)
1/4 teaspoon black pepper
1/4 teaspoon salt
1/2 teaspoon finely grated fresh lemonzest

Steps:

  • Put 1 inch of water in a 5-quart wide heavy pot, then put a steamer basket inside pot and bring water to a boil. Add broccoli and steam, covered, until just tender, 8 to 10 minutes.
  • Meanwhile, cook garlic in oil in a 12-inch heavy skillet over moderately low heat, stirring occasionally, until pale golden, about 5 minutes. Stir in panko, pepper, and salt, then increase heat to moderate and cook, stirring occasionally, until crumbs are golden, about 3 minutes. Remove from heat and stir in zest.
  • Transfer broccoli with tongs to crumb mixture in skillet and toss to coat.

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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