Garlic Bread Bites Food

GARLIC PITA BREAD BITES

Steps:

• 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.

GARLIC BREAD BITES

Steps:

• Preheat oven to 400°. In a microwave-safe bowl, combine mozzarella cheese and cream cheese; microwave, covered, on high until melted, 30-60 seconds. Stir until smooth. Stir in egg. In another bowl, mix almond flour and seasonings; stir into cheese mixture until combined (mixture will be thick)., With wet hands, shape into 12 balls. Place 1 in. apart on a parchment-lined baking sheet. Bake for 12 minutes. Combine butter and garlic; brush over rolls. Bake until light brown, 2-4 minutes longer. Let cool 5 minutes before serving. If desired, serve with prepared pesto.

COPYCAT GARLIC BUTTER BREADSTICKS RECIPE BY TASTY

Steps:

• Add the warm water to a large bowl with the melted butter, sugar and yeast. Stir to help the yeast dissolve and let the mixture sit for 5 minutes, or until it becomes foamy on top.
• Add in the flour and salt (optional) to the yeast mixture. Use a mixing spoon to incorporate the wet and dry ingredients until it comes together into a sticky ball.
• Cover the dough with a towel and place in a warm part of your kitchen. Let rise for 1½ hours, or until it doubles in size.
• Remove the risen dough from the bowl and knead on the counter with extra flour until the dough becomes smooth on the surface and no longer sticky.
• Preheat the oven to 400°F/200°C.
• With a rolling pin, flatten the dough until it's about a 7x12 inch (18x30 cm) rectangle, and slice into 12 strips. If you don't have a rolling pin, you can cut the dough into 12 portions and roll each into 7 inch (18 cm) logs with your hands.
• Place the dough on parchment paper-lined baking sheets with cooking spray.
• Brush melted butter and sprinkle garlic salt on the dough.
• Bake the breadsticks for 15 minutes or until golden brown.
• When the breadsticks come out of the oven, serve immediately, or cool and store in the freezer for up to 6 months to eat at a later date.
• Enjoy!

GARLIC BREAD BITES

Steps:

• Preheat oven to 375˚F (190˚C). Using Chef's Silicone Basting Brush, brush bottom of Small Rectangular Baker with oil. Cut dough crosswise into 4 equal logs. Place logs in baker. Using Professional Shears, cut each log crosswise to make 3 pieces, then cut lengthwise to make 6 small (about ½ in./1-cm) squares. (There will be 24 total squares.) Using fingers, gently open squares to slightly separate dough. Place butter and seasoning mix in (1-cup/250-mL) Prep Bowl. Press in garlic with Garlic Press. Microwave, uncovered, on HIGH 30-45 seconds; stir. Drizzle evenly over dough. Bake, uncovered, 22-25 minutes or until deep golden brown. Cool 5 minutes.

NO-FUSS FANCY GARLIC BREAD

Steps:

• Preheat the oven to 400 degrees F.
• Add the parsley, basil, salt and garlic to a small food processor fitted with the blade attachment. Pulse the mixture until it's finely chopped. Add the butter and cheese and pulse to fully incorporate.
• Cut the baguette in half through the middle and open the 2 pieces like a book, cut-side up. Spread the butter mixture evenly on each of the cut sides. Sandwich the 2 sides together and cut the baguette in half. Wrap each half in foil and place them on a rimmed baking sheet. Bake for 10 minutes.
• Remove the baking sheet from the oven and turn the broiler to high. Carefully unwrap the foil packs and open the bread, exposing the buttered sides. Return the baking sheet to the oven and broil until the edges are toasted, about 1 minute. Cut each baguette quarter into 3 pieces and serve.

THE BEST GARLIC BREAD BITES

Steps:

• Combine the milk and the water and warm them until they are lukewarm (to around 95-104°F / 35-40°C). Pour it into a large mixing bowl or the bowl of a stand mixer fitted with a dough hook.
• Mix in the yeast and the sugar. If you're using active dry yeast, let this sit for around 5-10 minutes until it becomes foamy. This will show that your yeast is still active and viable. If using instant yeast this foaming step can be skipped and you can just continue with adding the flour.
• Add in the flour and salt and use a rubber spatula or wooden spoon to combine them into a thick and shaggy dough.
• Tip this dough out onto a lightly floured workspace and knead it for a couple of minutes until it forms a smoother dough. This can be done with a stand mixer and dough hook too.
• Place butter into the middle of the dough and tuck it in. Now knead or mix the dough for around 8 minutes, working in the butter, until it becomes strong and smooth. The butter will initially make it a little sticky but keep kneading until it gathers strength.
• Place the dough into a lightly greased medium bowl and cover it with a damp kitchen towel, lid, or plastic wrap. Let the dough rise in a warm space until doubled in size. This can take around 1 hour - 1 ½ hours depending on the room temperature.
• Punch down the dough and pull it from the bowl onto a lightly floured workbench.
• Roll the dough into a 10inch /25cm log and use a sharp knife or bench scraper to cut the log into 20 even pieces, around ½ inch (1.25cm) wide.
• For smaller bites, roll the dough into a 12.5inch / 32cm log and cut it into 25 pieces at ½ an inch wide.
• Shape each piece into a little ball and place them into a greased or parchment paper-lined baking dish or large baking sheet.
• Let the dough balls rise in a warm spot until doubled in size.
• When the dough has about finished rising for the second time, make the garlic butter. Peel the garlic cloves and mince them or use a knife to finely chop them.
• Combine the butter and garlic in a saucepan over medium heat.
• Let the butter melt and come to a simmer. Once simmering cook the garlic for around one minute. Remove the butter from the heat and let it cool for 5 minutes.
• Finally, use a pastry brush to brush the bites generously with about 1/3 of the melted butter. You can leave the bits of garlic behind, as you'll add those onto the baked bread later (so it doesn't burn in the oven.)
• While the buns are rising, preheat the oven to 190°C/374°F.
• Bake the garlic bread bites for around 20 minutes until golden brown.
• Once baked, if you are serving the bread right away, use a pastry brush to brush them liberally with the remaining butter mixture, including all the minced garlic.
• Sprinkle with flaky salt and chopped parsley.
• If you're not serving the garlic bread bites straight away, hold off from adding the remaining butter and toppings. When it's time to serve, meltdown the remaining butter again and coat the bites. Then top with the herbs and salt.

BITE-SIZE GARLIC BREAD WITH FRESH HERBS

Steps:

• Preheat oven to 450°F. Spread cubed bread on a rimmed baking sheet. Toast until browned but still soft inside, 7 to 10 minutes.
• Meanwhile, place the white wine and garlic in a small pot. Bring to a simmer over medium heat and reduce the wine until almost all of the liquid has evaporated, 3 to 4 minutes. (Be careful not to reduce too much and scorch the wine and the garlic.) Scrape wine-garlic mixture into a medium bowl.
• Add the butter, red-pepper flakes, oregano, and salt to the bowl with the wine-garlic mixture. Use a wooden spoon to fully incorporate the ingredients into the butter. Leave at room temperature until serving.
• Spread a generous amount (about 3/4 teaspoon) of the flavored butter onto one side of each toast cube. Arrange toast cubes buttered side up on the rimmed baking sheet and return to oven until butter is melted, 3 to 5 minutes.
• Arrange the cubes on a serving platter and sprinkle with herbs. Serve immediately.
• The flavored butter can be made up to 3 days in advance and stored in the refrigerator.

GARLIC BITES

Steps:

• Melt butter in saute pan and remove from heat.
• Separate and cut each biscuit into quarters.
• Combine all ingredients except biscuits in saute pan and mix with butter.
• Add the rolls a few at a time and toss gently to coat and spread evenly in pan.
• Bake at 350 F for 18-20 minutes, until golden brown.
• Pull apart and enjoy!

GARLIC BREAD MINI MUFFINS

Steps:

• Preheat oven to 375°. In a small bowl, beat cream cheese, garlic powder and onion powder until blended. In another bowl, toss Colby-Monterey Jack cheese with Italian cheese blend., On a lightly floured surface, unroll breadstick dough; press perforations to seal. Roll dough to a 12x8-in. rectangle; cut dough lengthwise in half., Spread each 12x4-in. rectangle with half of the cream cheese mixture to within 1/4-in. of edges. Sprinkle each with half of the combined cheeses; roll up jelly-roll style, starting with a long side. Pinch seam to seal. Cut rolls into 1-in. slices., Place beaten egg and Parmesan cheese in separate shallow bowls. Dip a cut side of each slice in egg, then in Parmesan cheese; place slices in greased mini muffin cups, cheese side up., Bake until golden brown, 17-20 minutes. Serve warm.