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  • Cooking With Carolyn

CHEESY DOUBLE GARLIC BREAD RECIPE and HOW TO MAKE GARLIC COMPOUND BUTTER RECIPES


Cheesy Double Garlic Bread and Garlic Herb Compound Butter |Cooking With Carolyn

Copyright © 2015 by Cooking With Carolyn


Yield: 1 Loaf of French Bread


Ingredients

Compound Butter

  • 3 Whole Heads Roasted Garlic (directions on how to roast the garlic is below)

  • 3 Tablespoons Extra Virgin Olive Oil or Vegetable Oil

  • 1 Pound Salted Butter, room temperature

  • 1 Whole Head Fresh Garlic, finely chopped

  • 1½ Tablespoons Fresh Thyme

  • 1½ Tablespoons Fresh Basil

  • 1 Tablespoon Fresh Italian Flat Leaf Parsley

  • 1½ Teaspoons Dried Oregano

  • To Taste Salt & Pepper

  • To Taste Grand Diamond All Purpose Seasoning








Cheesy Garlic Bread

· 1 Loaf Fresh French Bread, or bread of your choice (French Baguette, Sour Dough, etc.)

· 2 to 2½ Cups Shredded Mozzarella Cheese

· 1½ Cups Fresh Grated Parmesan Cheese

Directions

Preheat oven to 375 degrees

To roast the garlic:

Cut the tops off of the garlic bulbs. Place them on parchment paper. Pour over the oil and season with salt and pepper. Enclose the garlic in the parchment and then enclose in aluminum foil. Roast in the oven at 375 degrees for 30 to 40 minutes. Once done, squeeze the cloves from the heads of garlic directly into the butter.

Compound Butter:

Combine the butter and roasted garlic. Stir well breaking up the cloves with a spatula. Then add the fresh garlic, herbs and seasonings and stir until well incorporated.

Slice the French bread lengthwise. Spread a thick, or thin, layer of the butter mixture on both sides of the bread. Sprinkle the desired amount of parmesan cheese followed by mozzarella cheese. Place the bread on a baking sheet and bake uncovered at 375 degrees until the cheese fully melted.

Serve the garlic bread alone or with some hot marinara sauce.

Roll the leftover compound butter into a log using parchment paper and store in the refrigerator. It can be used for other recipes such as, corn on the cob, on top of cooked steaks, sautéing or in other savory dishes or meats.


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