Best Baked Garlic Cheese Bread Recipes

Baked Garlic Cheese Bread image

Provided by pomegranite1

Categories Cheese

Time 20m

Yield 4-8 serving(s)

Number Of Ingredients 6

4 garlic cloves, minced or pressed
1 tablespoon olive oil
1/2 small onion, finely chopped
1/2 cup mayonnaise, light preferred, not nonfat
1 1/3 cups grated cheddar cheese, lowfat preferred
1 lb French bread (4 to 6, depending on size) or 1 lb hoagie sandwich bun (4 to 6, depending on size)

Steps:

Preheat oven to 400 degrees. If you have a pizza stone, put it in the oven while preheating.
In a medium-size microwave-safe glass bowl, combine the garlic and olive oil. Cook on full power one minute.
Stir in the onion. Cook for one minute. They will have softened somewhat but not look browned. Set aside to cool slightly while preparing the bread.
Sllice the French bread (or rolls) in half lengthwise. Place on pizza stone, or directly on oven rack, cut side up. Bake 4-5 minutes to crisp before topping.
Meanwhile, stir the mayonnaise and cheddar cheese into the bowl of onions and garlic.
Remove bread halves from oven. Spread the cheese topping evenly over the cut sides of bread.
Return the bread to the oven rack or stone, topping side up. Bake 3-5 minutes, until bubbly, melted, and golden brown in spots.
Serves four for dinner, or eight servings as a side dish.
For appetizer servings. slice the French bread horizontally and place slices on a baking tray. Skip the baking step before topping. Divide cheese topping evenly over slices; it will be thin.

Provided by Food Network

Number Of Ingredients 13

3/4 cup plus 1 teaspoon extra virgin olive oil
3 cups sliced mushrooms
3/4 teaspoon salt, in all
1/8 teaspoon ground black pepper
1/2 teaspoon anise seeds
1/4 cup breadcrumbs
1 cup finely grated Romano cheese
2 teaspoons finely chopped fresh thyme
4 tablespoons finely chopped fresh oregano
1/2 teaspoon crushed red pepper flakes
1 tablespoon hot Hungarian paprika
2 tablespoons minced fresh garlic
24 freshly shucked oysters, on the half shell

Steps:

Preheat oven to 500 degrees. Saute the mushrooms: Heat 1 teaspoon of olive oil in a skillet over medium-high heat. Add the mushrooms, 1/4 teaspoon of salt, and the black pepper. Cook, stirring constantly, until the mushrooms become soft, 3 to 4 minutes. Refrigerate the mushrooms until thoroughly chilled. Coarsely chop the mushrooms and set aside. Dry roast the anise seeds: Cook the anise seeds in a small dry skillet over medium heat just until they start to turn color and release their aroma, 2 to 3 minutes. Crush the anise seeds with a rolling pin and set aside. In a mixing bowl, add the bread crumbs, cheese, thyme, oregano, red pepper flakes, paprika, garlic, chopped mushrooms, the remaining 1/2 teaspoon of salt, anise, and the remaining 3/4 cup olive oil. Blend well using your hands. Top each oyster on the half shell with 2 to 3 tablespoons of the bread crumb mixture. Bake oysters until piping hot, 10 minutes. Serve immediately.