Roasted Garlic Bread With Gorgonzola Food

ROASTED GARLIC BREAD

Steps:

• Preheat oven to 350 degrees F.
• Cut top from each head of garlic, exposing the cloves. Place heads of garlic (cut side up), on a piece of heavy duty aluminum foil. Pour olive oil over them, and top with thyme springs. Season with salt and pepper. Wrap the foil tightly. Place in a small ovenproof pan, and bake until the cloves begin to pop out, about 1 hour. Remove from the oven and cool.
• To remove the cloves, open the foil and squeeze the lower part of the head of garlic. In a small bowl, mash the cloves to form a paste. (At this point the paste can be used or stored in the refrigerator or freezer.)
• Add butter and chopped thyme to the bowl, stirring to combine. Season with salt and pepper, to taste.
• Toast both sides of the bread, using a hot grill, grill pan, or broiler. Spread the roasted garlic butter paste onto the toasted bread. Serve immediately.

ROASTED GARLIC BREAD

Steps:

• 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 on a baking sheet and drizzle with olive oil. Bake until garlic is soft, about 30 minutes.
• Set the oven to broil. Slice the loaf of bread in half horizontally, and place cut-side up on a baking sheet.
• Squeeze the cloves of garlic from their skins into a medium bowl. Stir in the butter, parsley, and Parmesan cheese until well blended. Spread onto the cut sides of the bread.
• Broil bread until toasted, about 5 minutes.

GORGONZOLA BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Arrange the baguette slices in a single layer on a baking sheet. Brush the top of each one with olive oil or melted butter. Place a slice of pear onto each piece of bread, then crumble some of the cheese over the top. Sprinkle with walnuts.
• Bake for 12 to 15 minutes in the preheated oven, or until the pears are browned and the cheese has started to melt.

ROASTED GARLIC BREAD WITH GORGONZOLA

Steps:

• Make garlic oil: Preheat oven to 450°F Wrap garlic head in foil and roast in middle of oven until tender, about 45 minutes.
• Carefully unwrap garlic and cool. Horizontally halve garlic head and arrange, cut sides down, in a small bowl with oil. Let mixture stand, covered and chilled, 2 to 3 days to infuse oil with garlic flavor.
• Preheat broiler.
• In a saucepan boil cream, stirring occasionally, until reduced to about 1/2 cup. Add Gorgonzola and cook over low heat, stirring constantly, until cheese melts and sauce is smooth. Remove pan from heat and keep sauce warm, covered.
• Horizontally halve baguette and arrange, cut sides up, on a baking sheet. Broil bread 2 to 3 inches from heat until golden. (If crust is soft, you may broil crust side of baguette as well.) Brush cut sides of baguette with garlic oil and season with salt. Cut baguette crosswise into 1-inch-thick slices.
• Pour warm Gorgonzola sauce onto center of a large plate and arrange roasted garlic bread slices around sauce.

GORGONZOLA GARLIC BREAD

Steps:

• Garlic Oil:.
• Preheat oven to 450°F.
• Wrap garlic head in foil and roast in middle of oven until tender, about 45 minutes.
• Carefully unwrap garlic and cool.
• Horizontally halve garlic head and arrange, cut sides down, in a small bowl with oil.
• Let mixture stand, covered and chilled, 2 to 3 days to infuse oil with garlic flavor.
• Preheat broiler.
• In a saucepan boil cream, stirring occasionally, until reduced to about 1/2 cup.
• Add Gorgonzola and cook over low heat, stirring constantly, until cheese melts and sauce is smooth.
• Remove pan from heat and keep sauce warm, covered.
• Horizontally halve baguette and arrange, cut sides up, on a baking sheet.
• Broil bread 2 to 3 inches from heat until golden. (If crust is soft, you may broil crust side of baguette as well.)
• Brush cut sides of baguette with garlic oil and season with salt.
• Cut baguette crosswise into 1-inch-thick slices.
• Pour warm Gorgonzola sauce onto center of a large plate and arrange roasted garlic bread slices around sauce.

GORGONZOLA GARLIC BREAD

Steps:

• Preheat the oven to 400 degrees F and line a baking tray with parchment paper.
• Rub the baguette slices with the garlic clove on one side. Crumble the gorgonzola cheese on top.
• Place the gorgonzola-garlic bread on the lined baking tray and place in the oven until the cheese has melted, approximately 2 to 5 minutes.

ROASTED GARLIC BREAD WITH GORGONZOLA

Steps:

• Make garlic oil:
• Preheat oven to 450°F. Wrap garlic head in foil and roast in middle of oven until tender, about 45 minutes. Carefully unwrap garlic and cool. Horizontally halve garlic head and arrange, cut sides down, in a small bowl with oil. Let mixture stand, covered and chilled, 2 to 3 days to infuse oil with garlic flavor.
• Preheat broiler.
• In a saucepan boil cream, stirring occasionally, until reduced to about 1/2 cup. Add Gorgonzola and cook over low heat, stirring constantly, until cheese melts and sauce is smooth. Remove pan from heat and keep sauce warm, covered.
• Horizontally halve baguette and arrange, cut sides up, on a baking sheet. Broil bread 2 to 3 inches from heat until golden. (If crust is soft, you may broil crust side of baguette as well.) Brush cut sides of baguette with garlic oil and season with salt. Cut baguette crosswise into 1-inch-thick slices.
• Pour warm Gorgonzola sauce onto center of a large plate and arrange roasted garlic bread slices around sauce.

GORGONZOLA-STUFFED BREAD

Steps:

• Preheat oven to 400°F. Scoop out center of each bread half, leaving 1-inch-thick shells.
• Cook and stir mushrooms, onions and garlic in hot oil in skillet until tender. Spoon into bottom of bread loaf. Sprinkle with cheese; cover with top of bread. Wrap in foil.
• Bake 15 to 20 min. or until cheese is melted. Cut crosswise into 12 slices to serve.

ROASTED GARLIC BREAD

Steps:

• Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulbs; brush with oil. Wrap each bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. Squeeze softened garlic into a small bowl; set aside., In a large bowl, dissolve yeast in warm water. Add the sugar, salt and 1 cup flour; beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 45 minutes. Meanwhile, add the sage, marjoram and rosemary to the reserved roasted garlic., Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 10-in. x 8-in. rectangle. Spread garlic mixture to within 1/2 in. of edges. Sprinkle with cheese. Roll up jelly-roll style, starting with a long side; pinch seam and ends to seal. , Coat a baking sheet with cooking spray. Place loaves seam side down on pan; tuck ends under. With a sharp knife, make several slashes across the top of each loaf. Cover and let rise until doubled, about 30 minutes., Bake at 375° for 20-25 minutes or until golden brown. Remove to wire racks; brush with butter.

ROASTED-GARLIC BREAD

Steps:

• Preheat oven to 400 degrees. In a small bowl, mash Roasted Garlic and Roasted Garlic cooking oil to a coarse paste with a fork. Split bread horizontally and spread garlic paste evenly on cut sides. Season generously with salt and pepper. Place bread on a rimmed baking sheet and bake until garlic is golden and edges of bread are crisp, 20 to 25 minutes. Cut into wedges for serving.

GORGONZOLA GARLIC BREAD RECIPE - (4.4/5)

Steps:

• Preheat broiler. Cream the butter with the gorgonzola cheese. Mince garlic and add to cheese mixture. Add chopped parsley, and season with salt and pepper. Slice bread in half lengthwise. Spread cheese mixture on each half of bread. Sprinkle top with Parmesan cheese. Place bread under the broiler until cheese is melted and bubbly. Cut into slices and serve.