Garlic Bread With Ripe Tomatoes And Manchego Cheese Recipes

GARLIC BREAD WITH RIPE TOMATOES AND MANCHEGO CHEESE

Steps:

• Preheat grill to low.
• Brush olive oil on both sides of the bread. Place bread on the grill over direct low heat and toast on one side, approximately 1 to 2 minutes.
• Place bread on cutting board or other work surface toasted sides facing up. Rub garlic vigorously over the toasted side only of the bread.
• Place sliced cheese on top of garlic rubbed toast and return to the grill until cheese melts slightly, approximately 1 to 2 minutes. Transfer bread to a plate.
• In a medium bowl add the chopped tomatoes and toss with olive oil, vinegar, salt and pepper. Add mixture to top of melted cheese and garnish with basil. Serve immediately.

TOMATO GARLIC BREAD

Steps:

• Preheat the oven to 400 degrees F.
• Split the bread in half lengthwise and place it on a baking sheet. Drizzle the cut side with the olive oil. Bake until golden brown and toasted, 5 to 8 minutes.
• While still warm, rub the cut side of the bread halves with the garlic. Cut the tomato in half and rub it on the bread halves.
• Sprinkle with course salt, then cut into 4 pieces.

OUTRAGEOUS GARLIC BREAD

Steps:

• Preheat the oven to 450 degrees F. (Make sure your oven is clean or it will smoke!)
• Melt the butter in a small saucepan over low heat. Add the garlic, stir to coat with the butter, and cook, covered, for 20 minutes, stirring occasionally, until the garlic is very tender. Transfer to a small bowl and set aside until cool enough to handle. Mash the garlic in the butter with a fork. Stir in the Parmesan, parsley, lemon zest, red pepper flakes, 1 1/2 teaspoons kosher salt, and 1/2 teaspoon black pepper.
• Slice the baguette in half lengthwise and place both halves, cut sides up, on a cutting board. Score each half diagonally (don't cut all the way through) in large serving-size pieces. Spoon all of the garlic mixture generously on the cut sides of the bread. Cut each half of the baguette in half crosswise along a score and place the 4 pieces on a sheet pan lined with parchment paper.
• Bake for 5 to 7 minutes, until the topping is bubbly and starting to brown and the bread is crisp. Transfer to a board, cut in serving pieces along the scores, sprinkle with fleur de sel, and serve warm.