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baronessekatEvery Christmas Eve, my sister and I have the same meal. It's been the family tradition since I was 5 years old. This year I suggested a slight twist. Instead of the usual garlic bread that we do, I wanted to try a recipe I had seen on pintrest.
From: http://www.recipetineats.com/cheese-garlic-crack-bread-pull-apart-bread/
Cheese and Garlic Crack Bread (Pull Apart Bread)
Prep time
10 mins
Cook time
20 mins
Total time
30 mins
This is garlic bread - on crack! Great to share with a crowd, or as a centre piece for dinner accompanied by a simple salad.
Author: Nagi | RecipeTin Eats
Recipe type: Appetizer, Side Dish
Serves: 8 - 10
Ingredients
1 crusty loaf, preferably sourdough or Vienna
¾ cup shredded Mozzarella cheese (or other melting cheese)
Garlic Butter
100g/3.5oz unsalted butter, softened
2 garlic cloves, minced
⅜ tsp salt
1 tbsp fresh parsley, finely chopped
Instructions
Preheat the oven to 180C/350F.
Melt butter and then mix in other Garlic Butter ingredients.
Cut the bread on a diagonal into 2cm/1" diamonds but do not cut all the way through the bread (just like you would cut a french stick for garlic bread).
Use your fingers or a knife to pry open each crack and drizzle in a teaspoon of butter and stuff in a pinch of cheese. This might sound like a bit of an effort, but I promise you it is worth it! You don't need to be super neat, it's nice to have some of the butter drizzled over the crust.
Wrap with foil and bake for 15minutes until the cheese has mostly melted, then unwrap and bake for 5 minutes more to make the bread nice and crusty.
Serve immediately.
Notes
1. To make ahead, after wrapping with foil, wrap with cling wrap as well. Store in fridge overnight or freeze to store for longer. To cook, thaw then follow recipe instructions to bake.
2. The denser the bread, the better the pieces will hold together when pulled off.
3. Use already baked bread, not uncooked bread dough.
4. **Update** A reader reminded me of a fabulous "SPEEDY" tip that I should share with you! Instead of melting the butter, cream it. Then cut diagonal slices (in one direction only) and use all the butter and generously spread it in each crack, on both walls. Then cut the bread to make diamonds and as you drag the knife through the bread, it will spread the butter into the new crevices you are cutting. This doesn't provide quite the same even coverage of butter but for a speedy version, it is a small compromise. Thank you to CJ for the tip!
Thoughts: we liked it. I did kinda guess on the butter amounts and found that it was not as garlicy as we would have liked. Next year - and yes, this will be done next year - I will prep it the morning of or the night before and chill it upside down so the butter can soak back up into the bread rather than settle at the bottom. But we both liked it and found a certain visceral joy in ripping the bread apart with our hands.
Rating: 4.5 out of 5
From: http://www.recipetineats.com/cheese-garlic-crack-bread-pull-apart-bread/
Cheese and Garlic Crack Bread (Pull Apart Bread)
Prep time
10 mins
Cook time
20 mins
Total time
30 mins
This is garlic bread - on crack! Great to share with a crowd, or as a centre piece for dinner accompanied by a simple salad.
Author: Nagi | RecipeTin Eats
Recipe type: Appetizer, Side Dish
Serves: 8 - 10
Ingredients
1 crusty loaf, preferably sourdough or Vienna
¾ cup shredded Mozzarella cheese (or other melting cheese)
Garlic Butter
100g/3.5oz unsalted butter, softened
2 garlic cloves, minced
⅜ tsp salt
1 tbsp fresh parsley, finely chopped
Instructions
Preheat the oven to 180C/350F.
Melt butter and then mix in other Garlic Butter ingredients.
Cut the bread on a diagonal into 2cm/1" diamonds but do not cut all the way through the bread (just like you would cut a french stick for garlic bread).
Use your fingers or a knife to pry open each crack and drizzle in a teaspoon of butter and stuff in a pinch of cheese. This might sound like a bit of an effort, but I promise you it is worth it! You don't need to be super neat, it's nice to have some of the butter drizzled over the crust.
Wrap with foil and bake for 15minutes until the cheese has mostly melted, then unwrap and bake for 5 minutes more to make the bread nice and crusty.
Serve immediately.
Notes
1. To make ahead, after wrapping with foil, wrap with cling wrap as well. Store in fridge overnight or freeze to store for longer. To cook, thaw then follow recipe instructions to bake.
2. The denser the bread, the better the pieces will hold together when pulled off.
3. Use already baked bread, not uncooked bread dough.
4. **Update** A reader reminded me of a fabulous "SPEEDY" tip that I should share with you! Instead of melting the butter, cream it. Then cut diagonal slices (in one direction only) and use all the butter and generously spread it in each crack, on both walls. Then cut the bread to make diamonds and as you drag the knife through the bread, it will spread the butter into the new crevices you are cutting. This doesn't provide quite the same even coverage of butter but for a speedy version, it is a small compromise. Thank you to CJ for the tip!
Thoughts: we liked it. I did kinda guess on the butter amounts and found that it was not as garlicy as we would have liked. Next year - and yes, this will be done next year - I will prep it the morning of or the night before and chill it upside down so the butter can soak back up into the bread rather than settle at the bottom. But we both liked it and found a certain visceral joy in ripping the bread apart with our hands.
Rating: 4.5 out of 5
