Recipes for "garlic bread"

Place ingredients in the bread machine pan in the order suggested by the manufacturer.

Select Basic or White Bread cycle, and press Start.

Heat a large skillet over medium heat.

Combine butter, parsley, Pecorino Romano cheese, and garlic in a small bowl.

Lightly coat 1 side of each bread slice with butter mixture; flip. Top 2 bread slices with provolone and mozzarella cheese; place remaining 2 bread slices, buttered-sides up on top.

Cook on one side until golden brown, 3 to 4 minutes. Flip; cook on second side until cheese melted and golden brown, 3 to 4 minutes more. Cut sandwiches in half; serve.

Preheat the oven to 400 degrees F (200 degrees C).

Heat 1 tablespoon olive oil in a saucepan over medium heat. Add onion and 2 cloves garlic; cook and stir until onion is soft, about 5 minutes.

Place beef in a large bowl. Add onion-garlic mixture, parsley, egg, bread crumbs, and 1 large handful of fontina cheese, reserving the rest for topping. Season with salt, pepper, and cayenne. Mix by hand until just combined. Scoop meat mixture into 24 mini muffin cups; meatballs need not be perfectly round.

Bake in the preheated oven until no longer pink in the centers, about 12 minutes. Leave oven on. Let meatballs cool briefly while you make the garlic butter.

Melt butter in a saucepan over medium heat. Add remaining minced garlic once butter starts to bubble; stir, then immediately remove from heat. Stir well and set aside.

Line a rimmed baking sheet with foil; coat foil with remaining olive oil. Transfer rolls, still attached, to the baking sheet. Cut a hole in the top of each roll, about 2/3 of the way down. Brush garlic butter over the insides and outsides of the rolls.

Bake until golden brown, about 8 minutes. Pour about 1 tablespoon tomato sauce into each hole. Stuff meatballs into the holes. Top each roll with a spoonful of tomato sauce and remaining fontina cheese. Sprinkle Parmesan cheese on top.

Continue baking until cheese is melted, 12 to 15 minutes. Garnish with more parsley. Let rolls sit for 5 to 10 minutes to firm up; transfer to a serving platter.

Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

Combine butter, Parmesan cheese, and garlic in a bowl.

Open can of dough but do not unroll. Cut dough into 12 equal pieces using a serrated knife; place slices onto the prepared baking sheet. Brush with garlic butter; sprinkle with Italian seasoning, black pepper, and paprika.

Bake in the preheated oven until golden brown, 16 to 20 minutes.

Preheat the oven to 400 degrees F (200 degrees C).

In a small bowl whisk together 5 tablespoons melted butter, 1 tablespoon garlic powder, and 1 tablespoon parsley. Place French bread, cut sides up, on a baking sheet. Brush butter mixture evenly onto cut sides of bread.

Bake in the preheated oven until edges are golden brown, 4 to 5 minutes. Remove and set aside. Do not turn the oven off.

Meanwhile, heat Alfredo sauce in a saucepan over medium heat, stirring often. Add remaining 3 tablespoons butter, 1/4 cup Parmesan, remaining 1/2 teaspoon garlic powder, onion powder, smoked paprika, salt, and pepper. Stir until butter is melted and ingredients are well combined. Remove from heat.

Spread half of Alfredo mixture evenly over toasted bread. Add chopped chicken over Alfredo, and top evenly with remaining 1/4 cup Parmesan cheese, Gruyere, and Monterey Jack cheese.

Bake in the preheated oven until cheese is bubbly and golden brown, 8 to 10 minutes.

To serve, cut into 2-inch  slices. Garnish with fresh parsley and serve with remaining Alfredo sauce.

Preheat a grill to high heat.

Mix together butter, garlic, Parmesan cheese, and pepper in a bowl.

Spread the butter mixture generously on the baguette slices.

Place slices on the preheated grill and cook until butter is melted and bread is lightly brown, about 30 seconds.

Sprinkle with parsley and serve immediately.

Gather all ingredients.

Combine warm water, yeast, sugar, and 1 cup flour in a bowl. Let rest until foamy and bubbly, about 30 minutes.

Add remaining 2 cups flour and salt to the bubbly yeast mixture. Beat with an electric mixer fitted with a dough hook until dough is fairly smooth, elastic, and tacky but not sticky, about 5 minutes. Feel free to add more flour if dough is too sticky.

Knead dough briefly before transferring to a lightly greased bowl.

Cover and let rise until doubled in size, about 2 hours. At the 30-minute and 60-minute marks, uncover and fold dough with wet fingers 5 to 6 times to develop gluten structure.

Transfer to a work surface and press flat, squeezing out excess air. Divide with a bench scraper into 6 equal portions. Roll each portion into a smooth ball.

Transfer rolled dough balls onto a Silpat®-lined baking sheet and press down gently. Dust lightly with remaining flour.

Cover with a clean kitchen towel and let rise for 30 minutes. Meanwhile, preheat the oven to 375 degrees F (190 degrees C).

Bake rolls in the center of the preheated oven until lightly browned, 20 to 25 minutes. Transfer to a cooling rack and let cool to room temperature, about 30 minutes. Increase the oven temperature to 425 degrees F (220 degrees C).

While rolls cool, make cream cheese filling. Mix cream cheese, sugar, salt, black pepper, cayenne, parsley, green onions, and heavy cream together with a spatula until combined.

Mix melted butter, garlic, salt, parsley, and egg together for coating with a whisk until combined.

Transfer cooled rolls back onto the lined baking sheet. Use a sharp knife to make 6 cuts on each roll, about 90% of the way through.

Dip the cut rolls into the garlic butter and coat in between the slits using your hands or a pastry brush.

Pipe or spread 1/6 of the cream cheese mixture into each of the 6 rolls. Coat each once more in the garlic butter mixture. Top with Parmigiano-Reggiano cheese.

Bake in the center of the preheated oven until beautifully browned, 15 to 20 minutes. Let cool slightly before serving.

Enjoy!

Preheat the oven to 450 degrees F (230 degrees C).

Cut carrots on an extreme bias into long 3/8-inch-thick slices. Arrange in a 9x13-inch baking dish. Add orange juice, water, coriander, and salt and pepper; toss to coat.

Roast until tender, 30 to 35 minutes, turning halfway through roasting time and drizzling with 1 tablespoon melted butter (and adding additional water if juices begin to scorch).

Meanwhile, stir together bread crumbs, remaining 1 tablespoon melted butter, orange zest, and garlic in a small bowl. Sprinkle over carrots; roast until panko is lightly browned, about 5 minutes more. Garnish with chopped parsley leaves.

1. Preheat the oven to 400° F. Line a baking sheet with parchment paper and arrange the prosciutto in an even layer. Transfer to the oven and cook 8-10 minutes, until the prosciutto is crisp.

2. In a bowl, whisk together the olive oil, vinegar, honey or maple syrup, salt, pepper, and chili flakes. Add the tomatoes and basil, toss with the dressing.

3. In a bowl, mix the butter, parmesan, thyme, parsley, and a pinch of pepper.

4. Set your grill to medium-high heat. Rub each half of the bread with olive oil. Grill the bread, cut side down, for 3-5 minutes or until light grill marks appear. Remove and rub each half with 1 garlic clove, then spread the butter onto the grilled bread. Return to the grill and cook, cut side up until warmed, 3-5 minutes.

5. Break the burrata cheese over the warm grilled bread. Spoon over the tomatoes, top with fresh basil and crumbled prosciutto. Slice and serve!

1. Preheat the oven to 400° F.

2. Slice off the top portion of the garlic head to expose some of the cloves. Place the garlic on a piece of foil. Drizzle with olive oil, wrap it up, and bake for 40-55 minutes, until deeply golden and very soft.

3. In the bowl of a stand mixer combine the flour, yeast, and salt. Add the warm milk, honey, eggs, and 2 tablespoons butter. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. If the dough seems sticky, add the remaining 1/4-1/2 cup of flour. Cover the bowl with plastic wrap and let sit at room temperature for 30 minutes to 1 hour.

4. Let the garlic cool, then squeeze the cloves out into a bowl. Add 1 stick butter, the parmesan, sage, basil, oregano, parsley, and chili flakes. Mash the cloves into the butter with a fork.

5. Line a baking sheet with parchment paper. Divide the dough in half. On a floured surface, roll each dough into a large rectangle (roughly 15×11 inches). Place one rectangle on top of the other. To cut a large triangle, cut from the bottom corner to the center of the top. Repeat on the other side to make a large triangle in the middle. Peel away the corners and save for another use.

6. Separate the 2 triangles and place 1 triangle on the prepared baking sheet. Spread 2/3 of the garlic butter over the triangle, carefully place the second triangle on top, matching the corners. Cut the triangle into horizontal slices about 1 inch apart from the top to bottom, leaving the middle “trunk” of the tree intact. Pull the strips and twist (see above photo).

8. Brush the top with the remaining garlic butter. Bake 25-30 minutes, until golden brown. Serve with marinara sauce.

1. Preheat the oven to 375 degrees F.

2. Spread the pesto on the cut side of the bread and place on a baking sheet. Transfer to the oven and bake for 10-15 minutes or until the bread is golden and toasted.

3. Meanwhile, in a medium bowl, toss the tomatoes with the olive oil, balsamic vinegar, oregano, and garlic, season with salt and pepper.

4. Break the balls of burrata over the toasted bread and spread evenly. Top evenly with tomatoes and finish with fresh basil. Season to taste with a little flaky salt. Enjoy!

Heat the oil in a large skillet over medium heat. Add the bread to the oil in the pan. Fry for a few minutes on each side until golden brown and crispy. Place on a paper towel lined plate to cool. Turn the heat off on the oil.

Place the fried bread in a food processor and pulse until crumbs form. Add the 3 cloves garlic, parsley, almonds, and a few tablespoons of the broth into a food processor and pulse until a paste forms.

Pour the broth and bay leaf into the pan with the oil (if it’s too hot, the oil will splatter, so be careful) and simmer for 10 minutes or so. Stir in the bread paste and mix well – the sauce should start to thicken into a consistency almost like a light gravy or cream sauce. Add the shrimp and simmer for about 5 minutes, until the shrimp are pink and firm.

Serve with extra bread for soaking up the sauce.

Toast one or two slices of bread.

Drizzle or brush a little olive oil over one side of the toasted bread.

Cut a garlic clove (peel still on) in half, on the diagonal. Gently rub the cut side of the garlic clove over the olive oil-brushed toasted bread.

Alternatively, you can rub the toast with the garlic first, and then drizzle with olive oil or spread with butter. Both ways work.

If you have leftover slices of garlic bread, cut them up into squares for croutons. Store in an airtight bag or jar at room temp for a day or two. You can also process them in a blender or food processor for garlicky breadcrumbs.

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 heads, cut-sides up, on a baking sheet; drizzle tops with olive oil.

Bake in the preheated oven until garlic is soft, about 30 minutes.

Set the oven to broil.

Slice bread loaf in half horizontally; place cut-side up on a baking sheet.

Squeeze garlic cloves from their skins into a medium bowl. Stir in butter, Parmesan cheese, and parsley until well blended. Spread onto the cut sides of bread.

Broil bread until toasted, about 5 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Mix together butter, mayonnaise, green onions, garlic, Parmesan cheese, and Monterey Jack cheese in a large bowl until well combined.

Cut each French bread half into 4 pieces. Spread cheese mixture evenly over each bread piece.

Bake in the preheated oven for 8 minutes. Turn the broiler to high. Broil until hot and bubbly, about 2 more minutes.

Gather all ingredients.

Preheat the oven to 350 degrees F (175 degrees C).

Melt butter in a small saucepan over medium heat; stir in garlic powder and dried parsley.

Place bread slices on a medium baking sheet. Using a basting brush, brush bread generously with melted butter mixture.

Bake in the preheated oven until lightly toasted, about 10 minutes.

Sprinkle bread with mozzarella cheese and any remaining butter mixture. Continue baking until cheese is melted and bread is lightly browned, about 5 minutes.

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

Mix butter, mayonnaise, garlic, oregano, salt, pepper, and sage in a bowl until well combined. Spread mixture evenly on baguette halves, then sprinkle Parmesan cheese over top.

Place baguette under the preheated broiler until lightly toasted, about 5 minutes.

Gather all ingredients.

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

Separate buns and spread butter onto the cut side of each one.

Sprinkle with garlic powder. Place on a baking tray.

Toast under the preheated broiler until golden brown, about 4 minutes.

Preheat the oven's broiler.

Mix together mayonnaise, Parmesan cheese, and garlic powder in a medium bowl until thick and well combined.

Slice loaf in half lengthwise and spread the cut-side of each piece with mayonnaise mixture. Place halves on a medium baking sheet.

Cook under the preheated broiler until mayonnaise mixture is bubbling and golden brown, 2 to 5 minutes; check frequently to avoid burning.

Preheat the oven to 375 degrees F (190 degrees C).

Cut bread into 1-inch thick slices, without cutting all the way through the loaf. Combine butter, Parmesan cheese, garlic powder, and parsley in a small bowl; spread between bread slices and over top of loaf. Wrap loaf in aluminum foil, leaving top partially uncovered.

Bake in the preheated oven until butter melts and bread toasts, 15 to 20 minutes.

Preheat the broiler.

Slice the French baguettes diagonally into 3/4 inch slices.

In a medium skillet over medium heat, melt the butter. Combine the onions and garlic in the skillet. Cook and stir until tender. Set aside to cool.

In a mixing bowl, combine the mozzarella cheese, Parmesan cheese and mayonnaise.

On a cookie sheet, arrange the French bread slices in a single layer. Spread the onion and garlic mixture on the bread slices. Spread the cheese and mayonnaise mixture over the onion and garlic mixture on the bread slices. Broil about 5 minutes, until the cheese is bubbly and slightly browned. Serve immediately.

Gather all ingredients.

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Cut loaf into ten 1-inch slices.

Mix butter, garlic, oil, oregano, salt, and pepper together in a bowl; spread butter mixture on one side of each slice of bread; arrange bread slices, butter-side up, in a single layer on a baking sheet.

Cook under the preheated broiler until slightly brown, checking frequently so they do not burn, about 3 minutes.

Top bread slices with cheese and return to broiler until cheese is slightly brown and melted, about 2 minutes.

Serve hot.

Preheat the oven to 300 degrees F (150 degrees C).

Mix butter, Parmesan, garlic salt, rosemary, basil, thyme, and garlic powder together in a small bowl. Spread 1/2 of the mixture onto each piece of French bread. Sprinkle with additional Parmesan cheese if desired. Transfer bread, seasoned-side up, to a medium baking sheet.

Bake in the preheated oven until the edges are very lightly browned, 10 to 12 minutes.

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.

Mix butter, olive oil, minced garlic, garlic powder, parsley, and salt in a bowl until well combined.

Cut bread loaf into 1-inch slices and spread garlic mixture over each slice. Place each on a baking sheet. Wrap with additional aluminum foil.

Bake in the preheated oven until bread is crispy and heated through, 25 to 30 minutes.

Preheat grill for medium heat.

In a medium bowl, mix the mayonnaise, garlic, and Parmesan cheese. In a saucepan over medium-low heat, mix the Cheddar cheese, half-and-half, and paprika. Stir constantly until melted and smooth. Pour into the bowl with mayonnaise mixture, stirring until well blended.

Place the French bread on the grill cut side down, and let it toast for a few minutes. Remove from the grill, and spread the cheese mixture on each side. Place the halves back together, and wrap the loaf in aluminum foil. Return to the grill for about 15 minutes, turning occasionally, until the loaf is heated through and the cheese mixture is hot.

In a medium bowl dissolve sugar in 1/2 cup warm water. To proof yeast, stir in yeast and let stand for 5 to 10 minutes in a warm place.

Preheat oven to 105 degree F (40 degrees C). Warm an oven-safe bowl in the oven.

Place flour in bowl of food processor. Add salt and pulse for a few seconds.

Start food processor. Pour proofed yeast into flour through hole. Immediately add the additional 3/4 cup warm water, then the olive oil. Process for about 1 minute or until dough ball cleans the sides of the processor bowl. If dough is too wet add a little flour through the top while processing, or if too dry, add a little more water.

Turn off food processor. Remove lid and transfer dough to the heated bowl. Cover with a plate or plastic wrap.

Let rise for a half hour in a warm place, like the lukewarm oven.

In a small bowl, combine minced garlic and chopped olives. Set aside.

Once dough has risen, transfer dough to a lightly floured board. Make an indentation in the dough and place olive mixture inside. Knead dough 10 times. Bulk of mixture should remain in middle of dough. Form dough into a log or round loaf shape.

Grease a pie pan (for a round loaf) or a baking sheet (for a log) and dust with cornmeal. Place loaf on prepared pan, cover with greased plastic wrap, and let rise until doubled, about 30 minutes.

Preheat oven to 350 degrees F (175 degrees C).

Bake bread in preheated oven until browned and loaf sounds hollow when tapped, about 30 minutes. Remove from oven and cool on a wire rack.

Preheat the oven's broiler to Low. Place bread slices face up on a baking sheet; brush melted butter over tops.

Divide garlic powder, Parmesan blend, and mozzarella evenly between slices,  in that order.

Place baking sheet on the middle rack. Broil on low until golden and bubbly, about 9 minutes. Sprinkle with chopped parsley.

Preheat oven to 350 degrees F (175 degrees C).

Open pita bread halves and roughly cut into approximately 2 inch pieces. Arrange on a medium baking sheet.

In a small saucepan over medium heat, melt butter and mix in garlic and dried Italian-style seasoning. Pour the mixture over pita bread pieces.

Sprinkle bread with Parmesan cheese, adjusting the amount as desired. Bake in the preheated oven 10 minutes, or until lightly browned.