Stacis Cheesy Roasted Garlic Crack Bread Recipes

GARLIC AND CHEESE CRACK BREAD

Steps:

• Preheat oven to 350 degrees F.
• In a small saucepan on low heat on the stove, melt butter, then add garlic, salt and pepper.
• Score top of the bread on a diagonal into small diamonds, being sure not to cut all the way through.
• Using your fingers, pry bread cracks open and stuff with brick cheese, being careful not to rip the bread. Using a basting brush, cover the loaf with the garlic butter.
• Top with Cheddar-Monterey Jack cheese and sprinkle Italian seasoning on top.
• Bake until golden brown, 10 to 15 minutes.

ROASTED GARLIC AND FOUR-CHEESE PULL-APART BREAD

Steps:

• Preheat the oven to 375 degrees F.
• Put the garlic cloves on a square of heavy foil, drizzle with the olive oil and sprinkle on some salt and pepper. Wrap it up and bake until the garlic is golden, nutty and mushy, about 1 hour. Let cool. Lower the oven temperature to 350 degrees F.
• Mix the garlic together with the 4 cheeses, chives, crushed red pepper flakes and some black pepper in a bowl.
• Cut the bread in strips in one direction, being careful not to cut all the way through the loaf. Rotate the bread 90 degrees and cut in the other direction. Stuff the cheese mixture in between the rows. Drizzle the melted butter all over the top.
• Wrap in foil and bake for 25 minutes. Open up the foil and bake until the cheese is hot and bubbly, another 10 minutes. Serve immediately.

ROASTED GARLIC BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Slice the tops off of garlic heads so the tip of each clove is exposed. Place garlic on a baking sheet and drizzle with olive oil. Bake until garlic is soft, about 30 minutes.
• Set the oven to broil. Slice the loaf of bread in half horizontally, and place cut-side up on a baking sheet.
• Squeeze the cloves of garlic from their skins into a medium bowl. Stir in the butter, parsley, and Parmesan cheese until well blended. Spread onto the cut sides of the bread.
• Broil bread until toasted, about 5 minutes.

CHEESY ROASTED GARLIC BREAD

Steps:

• Preheat the oven to 400 degrees F. Cut off the top third of the head of garlic, exposing the tops of the garlic cloves. Put the garlic on a piece of heavy-duty aluminum foil and drizzle with 1 tablespoon of the oil. Sprinkle with 1/4 teaspoon each salt and pepper and add the thyme sprigs. Wrap tightly with foil and roast until the cloves are golden brown and very soft, about 45 minutes.
• Unwrap the garlic and let stand until cool enough to handle. Pour any garlic-flavored oil from the foil pouch into a small bowl; squeeze the roasted cloves into the same bowl, discarding the papery shells. Add the remaining 1 tablespoon oil, the chopped thyme and an additional 1/4 teaspoon each salt and pepper and mash with a fork until smooth.
• Lay the bottom half of the bread on a piece of aluminum foil that is long enough to wrap the bread. Spread on half of the roasted garlic mixture and top with half of the Parmesan. Repeat with the remaining bread, garlic mixture and Parmesan. Press the halves together so the fillings are on the inside and wrap with the foil.
• Bake until the bread is toasted and the cheese is melted, about 15 minutes. Separate the halves, sprinkle with chopped parsley and cut into 6 pieces.

STACI'S CHEESY ROASTED-GARLIC CRACK BREAD

Steps:

• 1. Ingredients: 1 loaf hearty-crusty bread, I used Italian 2 ½ sticks salted butter Large head of Elephant Garlic Olive oil to drizzle over garlic for roasting Cavender's Greek Seasoning Sea Salt or Pink Himalayan Salt Red Pepper Flakes Mozzarella Cheese - full fat 1 ½ - 2 cups Parmesan Cheese - the good stuff. Shreds work great. About ¾ - 1 cup.
• 2. Preheat your oven to 400. Cut and peel the entire head of garlic, and place in a cover-able dish. Sprinkle with some salt. Drizzle olive oil over garlic and toss lightly. Cover and roast for about 30 - 40 minutes. The garlic will caramelize, you WANT this !
• 3. While your garlic is roasting, cross hatch your bread all the way to the bottom, but not all the way through. Place on a sheet of tin foil that is large enough you will be able to seal the whole loaf to bake. Melt your butter and set aside. You can actually just let it sit out and get really soft instead of melting, as you will be mixing it with the spices and garlic and a spread can be easier to deal with than painting with something melted.
• 4. When the garlic is done, ( and you do not have to use it all for the recipe!! You can save some and use for bruschetta another day, it keeps in the fridge for at least a week ), you are going to mix the Greek seasoning, butter, ½ the Parmesan cheese, salt and red pepper flakes to taste, until well combined. Then start spreading or painting both sides of all your cross-hatched bread. Once you've done that, start stuffing all the cross-hatches with Mozzarella, and top with Parmesan. Drizzle/paint a little mixture over the top, seal up the bread as tightly as you can without compromising the cheese getting stuck to the tinfoil.
• 5. Bake at 350 degrees for 20 minutes. Open the tinfoil, sprinkle on a little more Parmesan cheese, and bake exposed for about 5-10 minutes, or until the bread is browned to your liking and the cheese is melty ooey-gooey !!!!!!!!!! Pull from the oven, and Mangia !!!!

ROASTED GARLIC BREAD

Steps:

• Set up a grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
• To a small saucepan over the indirect-heat side of the grill, add the garlic cloves and olive oil. Close the lid of the grill and gently simmer until the garlic cloves are roasted and soft, 12 to 15 minutes. Remove from the heat and, using a fork, mash the cloves to form a coarse paste. Add the butter, garlic powder, salt and pepper. Mix well to combine.
• Lay the bread out on a sheet tray, cut-side up, and spoon all but 2 tablespoons of the garlic mixture over the bread. Add 1/2 cup grated Parmesan to each half. Place the sheet tray on the indirect-heat side of the grill, then close the lid and bake until crisp and the cheese has set, 3 to 5 minutes.
• Remove from the heat, then put the 2 halves of the bread together on a piece of foil. Spoon or brush the remaining garlic butter over the top. Wrap in the foil, then place on the indirect-heat side of the grill. Close the grill and bake until golden brown and the garlic butter has soaked into the bread, another 3 to 5 minutes. To serve, open the foil, cut into smaller pieces and place on a board or platter.

CHEESE & GARLIC CRACK BREAD RECIPE - (4.3/5)

Steps:

• Preheat the oven to 350°F. Melt butter and then mix in other Garlic Butter ingredients. Cut the bread on a diagonal into 1-inch diamonds, but do not cut all the way through the bread (just like you would cut a french stick for garlic bread). Use your fingers or a knife to pry open each crack and drizzle in a teaspoon of butter and stuff in a pinch of cheese. This might sound like a bit of an effort, but I promise you it is worth it. You don't need to be super neat, it's nice to have some of the butter drizzled over the crust. Wrap with foil and bake for 15 minutes until the cheese has mostly melted, then unwrap and bake for 5 minutes more to make the bread nice and crusty. Serve immediately. MAKE-AHEAD: To make-ahead, after wrapping with foil, wrap with cling wrap as well. Store in fridge overnight or freeze to store for longer. To cook, thaw, then follow recipe instructions to bake. NOTES: The denser the bread, the better the pieces will hold together when pulled off.