Gorgonzola Garlic Bread Recipe 445

GORGONZOLA GARLIC BREAD

Steps:

• Garlic Oil:.
• Preheat oven to 450°F.
• Wrap garlic head in foil and roast in middle of oven until tender, about 45 minutes.
• Carefully unwrap garlic and cool.
• Horizontally halve garlic head and arrange, cut sides down, in a small bowl with oil.
• Let mixture stand, covered and chilled, 2 to 3 days to infuse oil with garlic flavor.
• Preheat broiler.
• In a saucepan boil cream, stirring occasionally, until reduced to about 1/2 cup.
• Add Gorgonzola and cook over low heat, stirring constantly, until cheese melts and sauce is smooth.
• Remove pan from heat and keep sauce warm, covered.
• Horizontally halve baguette and arrange, cut sides up, on a baking sheet.
• Broil bread 2 to 3 inches from heat until golden. (If crust is soft, you may broil crust side of baguette as well.)
• Brush cut sides of baguette with garlic oil and season with salt.
• Cut baguette crosswise into 1-inch-thick slices.
• Pour warm Gorgonzola sauce onto center of a large plate and arrange roasted garlic bread slices around sauce.

ROASTED GARLIC BREAD WITH GORGONZOLA

Steps:

• Make garlic oil:
• Preheat oven to 450°F. Wrap garlic head in foil and roast in middle of oven until tender, about 45 minutes. Carefully unwrap garlic and cool. Horizontally halve garlic head and arrange, cut sides down, in a small bowl with oil. Let mixture stand, covered and chilled, 2 to 3 days to infuse oil with garlic flavor.
• Preheat broiler.
• In a saucepan boil cream, stirring occasionally, until reduced to about 1/2 cup. Add Gorgonzola and cook over low heat, stirring constantly, until cheese melts and sauce is smooth. Remove pan from heat and keep sauce warm, covered.
• Horizontally halve baguette and arrange, cut sides up, on a baking sheet. Broil bread 2 to 3 inches from heat until golden. (If crust is soft, you may broil crust side of baguette as well.) Brush cut sides of baguette with garlic oil and season with salt. Cut baguette crosswise into 1-inch-thick slices.
• Pour warm Gorgonzola sauce onto center of a large plate and arrange roasted garlic bread slices around sauce.

GORGONZOLA GARLIC BREAD

Steps:

• Preheat the oven to 400 degrees F and line a baking tray with parchment paper.
• Rub the baguette slices with the garlic clove on one side. Crumble the gorgonzola cheese on top.
• Place the gorgonzola-garlic bread on the lined baking tray and place in the oven until the cheese has melted, approximately 2 to 5 minutes.

GORGONZOLA GARLIC BREAD RECIPE - (4.4/5)

Steps:

• Preheat broiler. Cream the butter with the gorgonzola cheese. Mince garlic and add to cheese mixture. Add chopped parsley, and season with salt and pepper. Slice bread in half lengthwise. Spread cheese mixture on each half of bread. Sprinkle top with Parmesan cheese. Place bread under the broiler until cheese is melted and bubbly. Cut into slices and serve.

ROASTED GARLIC BREAD WITH GORGONZOLA

Steps:

• Make garlic oil: Preheat oven to 450°F Wrap garlic head in foil and roast in middle of oven until tender, about 45 minutes.
• Carefully unwrap garlic and cool. Horizontally halve garlic head and arrange, cut sides down, in a small bowl with oil. Let mixture stand, covered and chilled, 2 to 3 days to infuse oil with garlic flavor.
• Preheat broiler.
• In a saucepan boil cream, stirring occasionally, until reduced to about 1/2 cup. Add Gorgonzola and cook over low heat, stirring constantly, until cheese melts and sauce is smooth. Remove pan from heat and keep sauce warm, covered.
• Horizontally halve baguette and arrange, cut sides up, on a baking sheet. Broil bread 2 to 3 inches from heat until golden. (If crust is soft, you may broil crust side of baguette as well.) Brush cut sides of baguette with garlic oil and season with salt. Cut baguette crosswise into 1-inch-thick slices.
• Pour warm Gorgonzola sauce onto center of a large plate and arrange roasted garlic bread slices around sauce.

GIANNI'S GARLIC BREAD WITH GORGONZOLA SAUCE

Steps:

• For sauce:.
• Bring stock and milk to simmer in small saucepan.
• Melt butter in medium saucepan over low heat; add flour and stir 5 minutes, do not brown.
• Gradually whisk in stock mixture.
• Increase heat to medium and bring sauce to boil, stirring constantly.
• Reduce heat to low and cook until thickened, stirring frequently, about 8 minutes.
• Add cream and simmer until reduced to 2 1/2 cups, stirring frequently, about 10 minutes.
• Add gorgonzola and parmesan and stir until smooth.
• Season with salt and pepper.
• (Can be prepared 1 day ahead. Press plastic onto surface of sauce to prevent skin from forming. Cool,cover and refrigerate.).
• For Bread:.
• Trim ends off bread,cut loaf crosswise in half and cut each piece in half, leaving one long side attached; open bread flat.
• Set on baking sheet.
• Heat oil in small saucepan over low heat.
• Add 2 tablespoons parsley, garlic and herbs de provence; season with salt and pepper.
• Stir until heated through.
• Brush oil mixture over bread and broil bread until golden brown, about 1 1/2 minutes.
• Fold bread back into loaf shape; cut diagonally into 2-inch-wide slices.
• Rewarm sauce over low heat, stirring constantly.
• Pour onto heated platter and top with bread slices.
• Sprinkle with remaining 1 tablespoon parsley and serve immediately.