Cheesy Garlic Flatbread Recipe By Tasty Food

3 CHEESE GARLIC BREAD RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• In a bowl, combine all of the ingredients except the baguette, and mix until smooth.
• Slice the baguette in half lengthwise, then spread the butter mixture evenly on both sides of the baguette.
• Place on a tray lined with parchment paper and bake for about 15 minutes, until cheese is bubbly and starting to brown on the edges.
• Slice, cool, then serve.
• Enjoy!

THE BEST CHEESY GARLIC BREAD EVER RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
• In a medium bowl, combine the butter, herbs, garlic, and cheese and mix until smooth.
• Slice the baguette in half lengthwise, then spread the butter mixture to your liking evenly on the cut sides of the baguette (any leftover mix can be frozen for up to 1 month).
• Place the baguette on the prepared baking sheet and bake for 15 minutes, until the cheese is bubbly and starting to brown on the edges.
• Slice, cool, and serve!
• Enjoy!

GARLIC CHEESE FLATBREAD

Steps:

• In a cup or small bowl, sprinkle yeast over the surface of the lukewarm water. Let stand for 5 to 10 minutes to dissolve.
• In a large bowl, stir together the flour, salt and sugar. Pour in the yeast mixture along with the olive oil. Beat with a sturdy spoon until dough is stiff enough to pull away from the sides of the bowl. Cover, and set aside until doubled in size, about 35 minutes.
• Remove the dough from the bowl and knead briefly on a floured surface. Roll the dough out to 1/4 to 1/2 inch thickness or to the size of your baking sheet. Place on a greased baking sheet and spread butter over the top. Sprinkle with garlic powder, Parmesan cheese and mozzarella cheese. Let rest while you preheat the oven to 350 degrees F (175 degrees C).
• Bake for 20 minutes in the preheated oven, until golden brown and cheese is bubbly. Serve warm.

KETO-FRIENDLY FLATBREAD RECIPE BY TASTY

Steps:

• In a medium bowl, combine the mozzarella and cream cheese. Microwave in 30-second intervals, stirring in between, until the cheese is fully melted and the consistency is smooth, about 1 minute total.
• Let the mixture cool for a few minutes to prevent the egg from scrambling, then add the egg, almond flour, garlic, oregano, thyme, rosemary, salt, and pepper, and stir until thoroughly combined.
• Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper or grease with nonstick spray.c
• Transfer the mixture to the baking sheet. Press and flatten firmly into an even layer about ¼-½-inch (½-1 ¼cm) thick.
• Bake for 10-15 minutes, until golden brown.
• Serve as desired: slice into chips, cut into breadsticks, or top with your favorite sauce and toppings to make a pizza.
• Enjoy!

GARLIC-CHEESE FLATBREAD

Steps:

• Unroll dough into a greased 15x10x1-in. baking pan; flatten dough to 13x9-in. rectangle and build up edges slightly. , Drizzle with butter. Sprinkle with basil, garlic and cheeses. , Bake at 425° until crisp, 11-14 minutes. Cut into squares; serve warm.

CHEESY ONION FLATBREAD

Steps:

• Mix 1 cup grated Gruyere, 3 tablespoons softened butter, 2 teaspoons chopped rosemary or thyme, and a pinch of red pepper flakes. Spread on 2 pieces lavash (or other flatbread); top with 1/2 cup thinly sliced red onion. Bake at 425 degrees F on a parchment-lined baking sheet until golden and crisp, 10 minutes. Season with salt; cut into pieces.

CHEESY PULL-APART GARLIC BREAD

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!

GARLIC CHEESE BREAD

Steps:

• Preheat the oven to 375 degrees F.
• Mix the cheeses with the mayonnaise, 1/4 stick of the softened butter and the green onions. Add the salt and pepper to taste and set aside or keep in the fridge until you need it.
• Melt the remaining 1 stick butter in a skillet over medium-low heat and add the garlic. Cook for a couple of minutes to release the garlic flavor.
• Cut the loaf of bread in half. Brush the garlic butter over each half, making sure it's evenly distributed. Spread the cheese mixture on the loaves and bake until the cheese is hot and bubbly, about 10 minutes.
• Once out of the oven, sprinkle over the chopped parsley. Slice and serve.

GARLIC-CHEESE FLAT BREAD

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Lightly grease a 10x15-inch baking sheet.
• Press dough on to prepared baking sheet. Combine butter, garlic, and basil in a small bowl; drizzle over dough. Sprinkle with Cheddar cheese, Romano cheese, and Parmesan cheese.
• Bake in preheated oven until crisp, 10 to 12 minutes. Cut into squares and serve warm.

CHEESY GARLIC BREAD

Steps:

• Measure the flour, yeast and salt into a large bowl. Mix 300ml hand-hot water with the oil and honey in a jug, then pour into the dry mix, stirring all the time to make a soft dough.
• Turn the dough out onto a lightly floured surface, then knead for 5 mins until the dough no longer feels sticky, sprinkling with a little more flour as you need it. Now stretch it to fit the Swiss roll tin.
• Mix the garlic with the butter, then dot over the dough. Sprinkle over the cheese and snip over the thyme. Cover the bread with lightly oiled cling film, then leave in a warm place to rise for 40 mins.
• Heat oven to 200C/fan 180C/gas 6. Remove the cling film, then bake the bread for 30 mins until golden and risen. Leave to cool for 10 mins, then cut into 12 pieces and serve.

CHEESY FLATBREAD

Steps:

• In bowl, combine water, egg whites, salt, sugar and yeast. Using wooden spoon, stir in 2 cups (500 mL) of the flour, cheese and thyme; beat until smooth. Add enough of the remaining flour to form soft dough. Turn out onto lightly floured surface; knead several times to form ball. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise for 45 minutes.
• Punch down dough and turn out onto lightly floured surface; divide into 4 portions. Roll out each portion into 1/8-inch (3 mm) thick circle or oval. Place on lightly greased baking sheets; prick all over with fork. Brush lightly with water; sprinkle with poppy and sesame seeds.
• Bake in 400°F (200°C) oven for 10 to 15 minutes or until golden brown. Transfer to racks and let cool. Break into shards. (Flatbread can be stored at room temperature in airtight container for up to 3 days.).