PROVOLONE GARLIC BREAD
Provolone Garlic Bread is good with anything but especially Italian dishes.
Provided by admin
Categories Bread
Time 30m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 285 kcal, ServingSize 1 serving
FLAMING BROILED PROVOLONE WITH PARSLEY TOAST
Provided by Alex Guarnaschelli
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350F.
- Make the toasts: In a medium bowl, whisk together the olive oil and garlic with a pinch of salt. Spread on top of the toasts and arrange them in a single layer on a baking sheet. Place the tray in the oven and cook until the toast is browned, 5-8 minutes. Remove from the oven, arrange on a platter and top with the parsley.
- Broil and serve: Arrange the cheese in single layer in a 9-inch baking dish and place in the oven to melt, 5-8 minutes. Turn on the broiler and place the dish under the broiler 2 minutes more. Remove, sprinkle with salt and place on the table next to the toasts. Pour the gin over the cheese and carefully light it until it flames. Watch the flame burn until it runs out and dig in!
GOOEY PROVOLONE GARLIC BREAD
This is from a little cookbooklet from Sargento Cheeses. This is a very tasty Garlic Bread. And Super easy.
Provided by crazycookinmama
Categories Breads
Time 9m
Yield 8 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 194.8, Fat 9.4, SaturatedFat 3.8, Cholesterol 12.1, Sodium 372.6, Carbohydrate 19.6, Fiber 1.1, Sugar 0.4, Protein 7.9
MINI OPEN FACED STEAK SANDWICHES ON GARLIC BREAD WITH AGED PROVOLONE AND PARSLEY OIL
Provided by Bobby Flay
Categories appetizer
Time 40m
Yield 12 mini sandwiches
Number Of Ingredients 16
Steps:
- Heat the grill. Mix together the butter and garlic puree and season with salt and pepper.
- Brush 1 side of the bread with a tablespoon of the butter and place on the grill, butter side down and grill until golden brown; turn over, top with the cheese and grill for 30 seconds longer or until the cheese melts.
- Place the garlic bread on a platter and top the cheese with a few thin slices of the beef and drizzle with the parsley oil.
- Remove the steak from the refrigerator 30 minutes before grilling. Heat grill to high.
- Brush steak on both sides with oil and season with salt and pepper. Place on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn over and continue grilling to medium-rare doneness. Remove from the grill and let rest 5 minutes. Slice into 1/4-inch thick slices.
- Mix together ingredients in a small bowl. Season with salt and pepper, to taste.
PROVOLONE GARLIC BREAD
The fresh garlic, butter and Provolone make this bread a real test of my self-control--I could make an entire meal out of it. I like to use the sliced cheese, as opposed to shredded, because of the even & full coverage it gives. ;)
Provided by GaylaJ
Categories Breads
Time 30m
Yield 8 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 356.7, Fat 21.1, SaturatedFat 12.6, Cholesterol 50.1, Sodium 665.9, Carbohydrate 29.3, Fiber 1.6, Sugar 0.7, Protein 12.4
GREEK GARLIC BREAD
Make and share this Greek Garlic Bread recipe from Food.com.
Provided by LorenLou
Categories Breads
Time 25m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350.
- Slice the loaf of French bread horizontally through the middle so that you have two"boats".
- Place bread on jelly roll pan, or in other large casserole dish, cut sides up.
- (Or you can place bread in a"boat" made out of foil, for the grill).
- Combine all ingredients, including garlic salt and seasoned salt to taste.
- (I use liberal amounts).
- With spatula, spread each half of the French bread with the mixture.
- Bake for 15 minutes.
GARLIC BREAD WITH HERBS
No Italian meal is complete without bread. This garlic herb version comes from our home economists. If desired, top with shredded provolone cheese.
Provided by Taste of Home
Time 30m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the butter, Romano cheese, basil, parsley and garlic. Spread over cut sides of bread. Sprinkle with provolone cheese if desired. , Place on an ungreased baking sheet. Bake at 425° for 10-12 minutes or until cheese is melted. Slice and serve warm.
Nutrition Facts : Calories 323 calories, Fat 18g fat (11g saturated fat), Cholesterol 44mg cholesterol, Sodium 638mg sodium, Carbohydrate 30g carbohydrate (1g sugars, Fiber 2g fiber), Protein 10g protein.
CHERRY TOMATOES ON PROVOLONE GARLIC BREAD
Make and share this Cherry Tomatoes on Provolone Garlic Bread recipe from Food.com.
Provided by troyh
Categories Weeknight
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 488.6, Fat 38.6, SaturatedFat 10, Cholesterol 24.8, Sodium 483.5, Carbohydrate 23.7, Fiber 2.9, Sugar 7.2, Protein 13.4
MARINATED CHERRY TOMATOES OVER WARM PROVOLONE GARLIC BREAD
Make and share this Marinated Cherry Tomatoes over Warm Provolone Garlic Bread recipe from Food.com.
Provided by gailanng
Categories Cheese
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- For the tomatoes: In a shallow bowl, mix the tomatoes, green onions, parsley, basil, garlic, olive oil and vinegar. Season with salt and pepper. Cover the bowl and let the tomatoes marinate at room temperature for at least 1 hour, but preferably 3 to 4 hours. Stir them occasionally so that all the tomatoes are marinated. If the tomatoes are very ripe and marinate long enough, they will crack and burst, allowing their juices to mix deliciously with the marinade.
- For the garlic bread: Combine the olive oil and garlic and let the mixture stand for 10 minute so the flavors blend. Meanwhile, heat the broiler. Brush one side of each piece of bread with the garlic and olive oil and broil them, oiled side up, until lightly browned. Put a slice of provolone and a generous sprinkling of asaigo on the toasted side of each slice, saving a little Parmesan for garnish. Set the bread aside until you're ready to serve the tomatoes.
- Just before serving, heat up the broiler again. Toast the bread under the broiler until the cheese is bubbly.
- To serve, put a piece of the bread in a shallow soup bowl. Spoon about 3/4 cup of the tomatoes and marinade on or around the edges of the bread. Garnish with more asaigo.
Nutrition Facts : Calories 395.4, Fat 36, SaturatedFat 8.6, Cholesterol 19.3, Sodium 259.9, Carbohydrate 10.7, Fiber 2.2, Sugar 6.1, Protein 9.1
SUN-DRIED TOMATO PROVOLONE BREAD
This savory quick bread, which was passed down from my mother, is packed with great flavors. It not only goes well will soups and chowders, but makes a delicious accompaniment to beef and chicken entrees. -Marie Rizzio, Interlochen, Michigan
Provided by Taste of Home
Time 1h10m
Yield 3 mini loaves (6 slices each).
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Drain tomatoes, reserving 2 tablespoons oil. Chop tomatoes and set aside., In a large bowl, combine flour, baking powder, sugar, basil, salt, baking soda and pepper. In a small bowl, whisk eggs, buttermilk, oil and reserved sun-dried tomato oil. Stir into dry ingredients just until moistened. Fold in cheese, parsley and sun-dried tomatoes., Transfer to three greased 5-3/4x3x2-in. loaf pans. Bake 40-45 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 121 calories, Fat 5g fat (2g saturated fat), Cholesterol 29mg cholesterol, Sodium 298mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.
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