Provolone Garlic Bread Food

THE BEST GARLIC BREAD

Steps:

• Arrange a rack in the center of oven and preheat to 450 degrees F.
• Melt the butter in a small skillet over medium heat. Add the garlic and cook, stirring occasionally, until the butter is golden and the garlic is very fragrant, about 3 minutes.
• Slice the bread in half lengthwise. Liberally brush the crust with the garlic butter. Turn the bread cut-side up. Slice each loaf crosswise at 2-inch intervals without cutting all the way through, making "pull-apart" garlic bread. Liberally brush the cut sides of the bread with more garlic butter, spreading any remaining garlic evenly over top. You should use all the garlic butter. Carefully transfer the bread to a rimmed baking sheet.
• Sprinkle the loaves with the Parmesan and a pinch of salt and bake until the edges of the bread are a deep golden brown, 10 to 15 minutes. Top with the parsley. Serve warm.

FLAMING BROILED PROVOLONE WITH PARSLEY TOAST

Steps:

• Preheat oven to 350F.
• Make the toasts: In a medium bowl, whisk together the olive oil and garlic with a pinch of salt. Spread on top of the toasts and arrange them in a single layer on a baking sheet. Place the tray in the oven and cook until the toast is browned, 5-8 minutes. Remove from the oven, arrange on a platter and top with the parsley.
• Broil and serve: Arrange the cheese in single layer in a 9-inch baking dish and place in the oven to melt, 5-8 minutes. Turn on the broiler and place the dish under the broiler 2 minutes more. Remove, sprinkle with salt and place on the table next to the toasts. Pour the gin over the cheese and carefully light it until it flames. Watch the flame burn until it runs out and dig in!

GARLIC BREAD WITH HERBS

Steps:

• In a small bowl, combine the butter, Romano cheese, basil, parsley and garlic. Spread over cut sides of bread. Sprinkle with provolone cheese if desired. , Place on an ungreased baking sheet. Bake at 425° for 10-12 minutes or until cheese is melted. Slice and serve warm.

PROVOLONE GARLIC BREAD

Steps:

• Preheat oven to 350°F.
• Mix butter with garlic and Worcestershire sauce, set aside.
• Halve bread horizontally. Slice each half piece of bread crosswise into serving size pieces, cutting only three-fourths of the way to the bottom (do not cut bread into individual pieces).
• Place each half piece of bread on a baking sheet, crust side down.
• Spread all cut surfaces (including between the crosswise cuts you made) with the garlic-butter mixture.
• Cut or tear the cheese into pieces that will fit to cover the entire surface of both halves of bread.
• Bake until cheese melts and lightly browns, about 20 minutes.

GOOEY PROVOLONE GARLIC BREAD

Steps:

• Cut bread lengthwise in half; place cut side up on baking sheet.
• Combine oil, garlic, oregano and, if desired, pepper flakes in small bowl; mix well. Brush on cut sides of bread. Place under preheated broiler 5 inches from heat; broil 2 minutes or until bread is lightly toasted. Arrange cheese slices over bread, cutting to fit if neccessary.
• Return to broiler; broil 1 minute or just until cheese is melted. Cut bread crosswise into 8 pieces.

GARLICKY PATTY MELTS WITH PROVOLONE

Steps:

• Heat a griddle or cast iron pan over medium-high heat.
• Combine the meat, chile pepper, garlic, rosemary, parsley, salt, pepper, and a little extra-virgin olive oil. Form into 6 thin patties. Drizzle the patties with a little more oil and fry on the hot griddle for 3 to 4 minutes per side. Remove from the heat.
• Lightly butter the bread. Build the patty melts, layering the bread (buttered sides facing out) with 1 slice of cheese, a few leaves of arugula, the patty, a second slice of cheese, and finally another slice of bread. Cook the patties on the griddle to melt the cheese, 2 minutes on each side. Cut the patty melts from corner to corner and serve immediately.

MINI OPEN FACED STEAK SANDWICHES ON GARLIC BREAD WITH AGED PROVOLONE AND PARSLEY OIL

Steps:

• Heat the grill. Mix together the butter and garlic puree and season with salt and pepper.
• Brush 1 side of the bread with a tablespoon of the butter and place on the grill, butter side down and grill until golden brown; turn over, top with the cheese and grill for 30 seconds longer or until the cheese melts.
• Place the garlic bread on a platter and top the cheese with a few thin slices of the beef and drizzle with the parsley oil.
• Remove the steak from the refrigerator 30 minutes before grilling. Heat grill to high.
• Brush steak on both sides with oil and season with salt and pepper. Place on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn over and continue grilling to medium-rare doneness. Remove from the grill and let rest 5 minutes. Slice into 1/4-inch thick slices.
• Mix together ingredients in a small bowl. Season with salt and pepper, to taste.

OPEN FACED SANDWICHES/GARLIC BREAD ON PROVOLONE/PARSLEY OIL

Steps:

• PREPARE THE BREAD:.
• Heat the grill.
• Mix together the butter and garlic puree and season with salt and pepper.
• Brush 1 side of the bread with a tablespoon of the butter and place on the grill, butter side down and grill until golden brown; turn over, top with the cheese and grill for 30 seconds longer or until the cheese melts.
• Place the garlic bread on a platter and top the cheese with a few thin slices of the beef and drizzle with the parsley oil.
• PREPARE THE STEAK:.
• Remove the steak from the refrigerator 30 minutes before grilling.
• Heat grill to high.
• Brush steak on both sides with oil and season with salt and pepper.
• Place on the grill and cook until golden brown and slightly charred, 4 to 5 minutes.
• Turn over and continue grilling to medium-rare doneness.
• Remove from the grill and let rest 5 minutes.
• Slice into 1/4-inch thick slices.
• PREPARE THE PARSLEY OIL:.
• Prepare this when steak is out 30 min before cooking.
• Mix together ingredients in a small bowl; season with salt and pepper, to taste.

MARINATED CHERRY TOMATOES OVER WARM PROVOLONE GARLIC BREAD

Steps:

• For the tomatoes: In a shallow bowl, mix the tomatoes, green onions, parsley, basil, garlic, olive oil and vinegar. Season with salt and pepper. Cover the bowl and let the tomatoes marinate at room temperature for at least 1 hour, but preferably 3 to 4 hours. Stir them occasionally so that all the tomatoes are marinated. If the tomatoes are very ripe and marinate long enough, they will crack and burst, allowing their juices to mix deliciously with the marinade.
• For the garlic bread: Combine the olive oil and garlic and let the mixture stand for 10 minute so the flavors blend. Meanwhile, heat the broiler. Brush one side of each piece of bread with the garlic and olive oil and broil them, oiled side up, until lightly browned. Put a slice of provolone and a generous sprinkling of asaigo on the toasted side of each slice, saving a little Parmesan for garnish. Set the bread aside until you're ready to serve the tomatoes.
• Just before serving, heat up the broiler again. Toast the bread under the broiler until the cheese is bubbly.
• To serve, put a piece of the bread in a shallow soup bowl. Spoon about 3/4 cup of the tomatoes and marinade on or around the edges of the bread. Garnish with more asaigo.

GRILLED TURKEY AND PROVOLONE ON GARLIC & HERB BREAD

Steps:

• Heat up skillet on medium heat.
• Combine margarine and seasoning.
• Spread above on both sides of bread slices.
• Grill until BOTH sides of bread are nice and golden brown. (like you would a grilled cheese sandwich only you're JUST toasting the bread).
• Turn stove heat off and remove one slice of the toasted bread.
• Place turkey and then provolone on one slice of sandwich. Put cheese on top ensure melting.
• Place lid on skillet.
• Keep on stove until cheese is melted and meat is slightly warmed.
• Remove from stove.
• Put mayo on the slice you removed, but sandwich together, cut and enjoy with potato chips and a dill pickle on the side!

CHERRY TOMATOES ON PROVOLONE GARLIC BREAD

Steps:

• For the tomatoes, mix tomatoes, scallions, parsley, rosemary, garlic, olive oil and vinegar in a shallow bowl.
• Season with salt and pepper.
• Cover bowl and let tomatoes marinate at room temperature for at least 1 hour, but preferably 3-4 hours.
• Stir occasionally to distribute seasonings.
• For the bread, combine olive oil and garlic and let mixture stand for about 10 minutes so flavors can mingle. Meanwhile, heat the broiler.
• Brush one side of each bread slice with garlic and olive oil mixture and broil them oiled-side up until lightly browned.
• Put a slice of provolone and a generous sprinkling of Parmesan on each slice, reserving a little of the parmesan for garnish.
• Set aside. Just before serving, heat up broiler again and toast cheese until bubbly.
• Serve bread in shallow bowls, spooning about 3/4 cup of tomatoes and marinade over each slice, garnishing with remaining parmesan.