Roasted Garlic Cheese Toasts Food

EASY CHEESY GARLIC TOAST

Steps:

• Preheat oven broiler to lowest setting and position oven rack 8-10 inches from heating element.
• Place slices of bread on a baking sheet. Broil for 2-3 minutes or until lightly browned.
• Turn slices over and spread untoasted side evenly with butter/margarine. Then sprinkle lightly with garlic powder and black pepper. Then sprinkle with shredded mozzarella cheese and parmesan cheese.
• Return to oven and broil for another 2-3 minutes or until cheese is bubbly and browned to your liking.
• Remove from oven. Cool for 5-10 minutes and serve.

TOASTED GARLIC BREAD

Steps:

• Preheat the broiler.
• Cut the bread into slices 1 to 2 inches thick.
• In a small bowl, mix butter, olive oil, garlic, oregano, salt and pepper. Spread the mixture evenly on the bread slices.
• On a medium baking sheet, arrange the slices evenly and broil 5 minutes, or until slightly brown. Check frequently so they do not burn.
• Remove from broiler. Top with cheese and return to broiler 2 to 3 minutes, until cheese is slightly brown and melted. Serve at once.

MAKE-AHEAD GARLIC TOAST

Steps:

• Mix butter, Parmesan cheese, parsley, and garlic powder in a bowl. Arrange Italian bread on a large baking sheet and spread each slice with garlic butter mixture. Place baking sheet in freezer and freeze until bread solid, about 1 hour. Transfer bread to a resealable plastic freezer bag until ready to use.
• Preheat oven to 425 degrees F (220 degrees C). Arrange desired number of slices, butter-side up, on a baking sheet.
• Bake in preheated oven until bread is toasted and butter is melted, 5 to 7 minutes.

EASY GARLIC CHEESE TOAST

Steps:

• Preheat oven to 400* F.
• Place bread slices on a cookie sheet, and spread with butter and then mayonnaise. Sprinkle with garlic salt and seasonings, and top with cheese.
• Bake uncovered for 5-10 minutes, until cheese is melted and just browned on the edges.

BLUE CHEESE RISOTTO AND TOAST POINTS TOPPED WITH ROASTED GARLIC, CARAMELIZED ONIONS, AND GOAT CHEESE

Steps:

• In a medium sized pan, saute mushrooms in butter and olive oil until they are tender. In a separate pan, saute asparagus tips in butter until they are tender. Set both aside.
• In the same pan, saute onion in olive oil until they are tender and translucent. Add the risotto to the pan and stir constantly. While stirring, add 1 cup of chicken stock to the risotto. When the mixture begins to thicken, add 1/2 cup more of chicken stock. Continually stir the risotto while adding in the blue cheese, 2 tablespoons of butter, and pears. When the risotto reaches the desired consistency, add the mushrooms. Garnish with thin slices of pear and sauteed asparagus tips.
• A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
• In a medium sized pan, saute onions in butter and brown sugar. Cook until the onions begin to caramelize.
• In a separate pan, saute garlic cloves in olive oil until they become slightly tender, and then cover the garlic with chicken stock. Drain the liquid from the garlic and mash the cloves with the onions. Add cheese to the garlic and onion mixture and stir until the cheese melts. Finish the cheese spread with freshly chopped basil.
• Brush baguette slices with melted butter on each side. In a large grill pan, toast the buttered baguette pieces over medium heat. Toast the bread until the pieces are browned and slightly crispy. Remove the toast points from the pan and spoon the cheese mixture on top of each piece. Garnish each point with a small basil leaf.

ROASTED GARLIC CHEESE TOASTS

Steps:

• Preheat oven to 350°F. Place garlic, cut side up, in small glass baking dish; pour oil over each head and sprinkle with salt. Cover; bake until garlic is tender, about 1 hour. Uncover; let cool 15 minutes. Squeeze garlic from each clove into medium bowl and mash. Mix in Parmesan, cream cheese, mayonnaise, and thyme. Season to taste with salt and pepper. (Can be made one day ahead; cover and refrigerate. Allow to soften slightly at room temperature before continuing.)
• Preheat oven temperature to 425°F. Spread garlic mixture on bread slices; arrange on 2 baking sheets. Bake until toasts are beginning to brown at edges, about 12 minutes.

PIZZA DIP WITH GARLIC TOAST

Steps:

• For the pizza dip: Preheat the oven to 450 degrees F.
• Put the ricotta, cream cheese, sour cream, oregano and 1 cup of the mozzarella in a bowl and mix. Add to the bottom of a 9-inch round baking dish. Top with the marinara sauce and remaining mozzarella. Scatter the pepperoni, olives and green peppers over the top. Set aside.
• For the garlic toast: Put the French bread on a baking sheet cut-side up. Mix the butter, oregano and garlic in a bowl, then spread the butter mixture on top of the French bread halves.
• Bake both the dip and bread until the bread is golden and the dip is hot and bubbly, about 12 minutes.
• Slice the bread into sticks or wedges. Garnish the dip with basil and serve alongside the bread.