This garlic bread recipe combines the best of garlic and cheese bread and can be refrigerated and reheated to serve the next day. Best served hot and fresh!
Who knew it's possible make an amazing pull-apart bread using sliced bread!
|8||slices - Villagio Italian Style Thick Slice White Bread - each slice cut into 4 long strips|
|6 tbsp||melted butter, warm|
|1 tbsp||extra virgin olive oil, warm|
|1/2 tsp||dry mustard powder|
|4 tbsp||crushed fresh garlic|
|1/3 cup||soft, fresh goat cheese, warm|
|1/2 cup||grated old cheddar cheese|
|1/3 cup||grated romano, asiago or parmesan cheese|
|1 tbsp||(heaping) dry parsley, crushed (optional)|
|1 tsp||ground white pepper|
|6||large ceramic, glass or silicone muffin containers or ramekins. Do NOT use metal for microwaving.|
1. Mix the mustard, garlic, parsley and pepper into the mixture of warm melted butter and oil.Stir in the cheeses and mix well.
2. One by one, dip the "sticks" of bread into the mixture, roughly coating each side with the butter, garlic and cheese mixture.
Roll or scrunch each piece into a loose ball and place into a glass, ceramic or silicon muffin container or ramekin.
Keep doing this until all the scrunched pieces are loosely packed into six muffin tins.
pour any remaining wet mixture over top of the bread in the muffin containers.
3. Place the glass/ceramic/silicon muffin containers into the microwave at medium high for 4-5 minutes.
Alternately, you may place into a medium high oven (350F.) for 12 - 16 minutes - or until the cheese is melted and the tops are toasted brown.
4. Remove, cool for 10 minutes and serve warm.
The finished cheesy garlic bread may be refrigerated for up to 1 day and reheated before serving. Make sure the cheese is gooey and soft before serving.
If using a slightly larger container/ramekin/jar (see photo), you may cut the finished garlic bread loaves into halves before reheating and serving.
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