Cheesy Roasted Garlic Bread Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cut bread into 1-inch thick slices, without cutting all the way through the loaf. Mix Parmesan cheese, butter, garlic powder, and parsley in a small bowl. Spread mixture between slices of bread and over the top of the loaf. Wrap loaf in aluminum foil, leaving the top partially uncovered.
• Bake in preheated oven until butter is melted and bread toasted, 15 to 20 minutes.

Steps:

• Preheat the oven to 400 degrees F.
• Cut the top third off the head of garlic, exposing the tops of the garlic cloves. Put on a piece of aluminum foil, drizzle with 1 tablespoon of the oil and sprinkle with 1/4 teaspoon each salt and pepper. Wrap tightly and roast until the cloves are golden brown and very soft, about 45 minutes; cool slightly.
• Unwrap the garlic and pour any garlic-flavored oil from the foil into a small bowl; squeeze the roasted cloves into the same bowl, discarding the papery shells. Add the remaining 2 tablespoons oil and mash with a fork until smooth; season with additional salt and pepper.
• Put the bread halves on a baking sheet and evenly spread with the roasted garlic mixture. Top with the Parmesan and a few grinds of pepper. Bake until the bread is toasted and the cheese is melted, about 10 minutes. Sprinkle with parsley and cut into pieces.

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.

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.

Steps:

• Preheat the oven to 350 degrees F.
• Score the bread with 2-inch-deep cuts with a serrated knife into a 1-inch diamond pattern without slicing all the way through. Place on a parchment paper-lined baking sheet.
• Melt the butter in a small saucepan over medium heat. Stir in the parsley, onion powder, salt and garlic. Brush the butter mixture all over the bread and into the cut diamonds using a pastry brush. Insert the cheese cubes in the crevices of the bread.
• Cover the bread with aluminum foil and bake for 30 minutes. Uncover and bake until the cheese is melted and bubbly, 8 to 10 more minutes. Sprinkle with more fresh parsley. Serve hot!

Steps:

• Halve a loaf of Italian bread lengthwise, then crosswise. Mix 3 tablespoons olive oil, 1 clove minced garlic and 1/4 teaspoon dried oregano; brush on the cut sides of the bread and toast 10 minutes at 400 degrees F. Mix 2 tablespoons grated parmesan and 1 cup each shredded asiago and mozzarella; sprinkle on the bread and bake until melted, about 15 more minutes.

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 !!!!