Grilled Herbed Stuffed Bread Recipes

Steps:

• Heat gas or charcoal grill for indirect heat as directed in owner's manual. Cut two 12x8-inch pieces of heavy-duty foil.
• In small bowl, mix cream cheese, Italian seasoning and garlic salt. Spread on cut sides of rolls. Place each roll on center of foil piece. Fold foil over roll so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
• Place packets over unheated area on grill. Cover and grill over medium heat 7 to 10 minutes or until rolls are heated through.

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Combine all ingredients except bread in small bowl. Arrange bread on baking sheet; spread with herb mixture.
• Broil until golden, about 2 minutes.

Steps:

• Preheat oven to 350 degrees F.
• For the bread, stir together the butter, mashed garlic, and herbs in a small
• bowl and season with salt and pepper. Tear open the loaf of bread
• lengthwise, spread the herb-garlic mixture over both halves and sprinkle with a little olive oil. Bake for 15 minutes.

Steps:

• Prepare grill for cooking.
• Heat butter with garlic and salt over moderate heat, stirring, until melted. Transfer to a bowl and cool. Stir in parsley and pepper to taste.
• Brush cut sides of bread with half of garlic butter. Grill bread, cut sides down, 5 to 6 inches over glowing coals 2 minutes. Turn bread over and brush with remaining garlic butter. Grill until golden brown, 2 to 3 minutes more.

Steps:

• In a small bowl, whisk together 2 cups warm water and the honey. Sprinkle yeast over warm water. Stir to dissolve. Gradually stir in whole-wheat flour. Stir about 1 minute. Let mixture rest, uncovered, 15 minutes.
• Sprinkle salt over mixture. Stir in yogurt and 1 tablespoon oil. Stir in 2 cups all-purpose flour, then add more a little at a time, until dough is too stiff to comfortably stir. Turn dough out onto a floured surface and knead until smooth and elastic, about 10 minutes. Sprinkle in additional flour as needed to yield a smooth and only very slightly sticky dough.
• Let dough rise at room temperature in a lightly oiled bowl, loosely covered with a dish towel, until doubled in bulk, about 2 to 3 hours. Alternatively, cover the bowl with plastic wrap and refrigerate overnight.
• In a blender or food processor, purée basil leaves, 1/2 cup oil, a large pinch of salt and the garlic. Scrape mixture into a bowl.
• Divide dough into 8 equal portions. If you let your dough rise at room temperature, chill dough balls for at least 30 minutes and up to 4 hours. (If you refrigerated the dough overnight, you can skip this second chilling if the dough still feels cool.)
• On a lightly floured surface, roll out 1 dough ball to a 6-inch circle (keep remaining balls on a baking sheet loosely covered with a dish towel). Brush top of circle with basil oil and sprinkle with 1 tablespoon oregano and 2 tablespoons feta. Fold edges of dough over the center of the filling and press together to seal, so filling is no longer visible. Use hands or a rolling pin to reroll dough to a 6-inch circle. Repeat with remaining dough balls.
• Brush both sides of dough rounds with olive oil and grill for 5 to 6 minutes, flipping halfway through, or until each side has grill marks. The bread is ready to be flipped when it begins to puff and bubble. Sprinkle with salt while hot and serve with remaining basil oil for dipping. Note: Measurements for dry ingredients are given by metric weight for greater accuracy. The equivalent measurements by volume are approximate.

Steps:

• Clean the dark black gills from the mushrooms, then drizzle with a little olive oil, season with salt and pepper and place over medium heat on an open barbecue grill, face down. After a few minutes, turn them over and continue to cook.
• In a mixing bowl combine the goat cheese with minced garlic, salt and pepper, to taste, and the mixture of fresh herbs torn by hand.
• Mix the cheese until all of the ingredients have been incorporated and a nice creamy texture is achieved.
• When the mushrooms begin to get soft and give off a little of their juice, add a nice spoonful of the goat cheese mixture right into the center of each portobello.
• Close the lid of the barbecue and let cook until the cheese gets bubbly and the mushrooms are nice and soft.

Steps:

• Preheat the oven to 375 degrees F. Place the garlic on a double-thick square of aluminum foil, drizzle with 1/2 teaspoon of the oil and fold up the foil to enclose the garlic securely. Place the garlic directly on the oven rack and bake until it is golden brown and meltingly soft, about 1 hour. Unwrap and set aside until cool enough to handle, about 5 minutes.
• Combine the parsley, thyme and remaining 1 1/2 teaspoons olive oil in a small bowl. Remove the roasted garlic cloves from the white papery husks with the tip of a butter knife and place them in the bowl. Mash with a fork until smooth and spreadable. Spread the mixture evenly over the bread halves and sprinkle with the Parmesan and salt to taste. Place on a baking sheet and broil (about 6 inches from the heat source) until the top is just browned, about 2 minutes. Cut into 4 pieces and serve warm.

Steps:

• Preheat the oven to 400 degrees.
• Split the bread lengthwise in half, but do not cut through, leaving it hinged on one side.
• Heat the oil in a saucepan, and add the scallions, parsley, salt and pepper.
• Cook, stirring, until scallions are wilted. Spoon the filling onto half of the bread. Cover with the second side, sandwich fashion.
• Wrap the bread closely in foil, and bake about 10 minutes.

Steps:

• Preheat oven to 325°F.
• Toast bread in a large shallow baking pan in middle of oven until just dry, 25 to 30 minutes. Cook onions, celery, and herbs in butter in a large heavy skillet over moderately low heat, stirring occasionally, until celery is softened, about 10 minutes. Stir together bread, vegetables, broth, water, and salt and pepper to taste, then cool completely, uncovered.