Best Cheese Boat Recipes

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KHACHAPURI ADJARULI (GEORGIAN CHEESE BREAD BOAT)



Khachapuri Adjaruli (Georgian Cheese Bread Boat) image

There are many different styles of khachapuri, the signature stuffed cheese bread of Georgia, but most are made by wrapping a pile of cheese in a round of dough, then baking until the cheese is molten. The most famous khachapuri is from Adjara, a region of Georgia on the Black Sea. It's an open-faced, boat-shaped loaf that's often served with an egg yolk and a slice of butter to stir in at the table. Traditionally, tangy imeruli and sulguni cheeses are used, but they are difficult to find in the U.S. This recipe, which is adapted from "Georgian Khachapuri and Filled Breads" by Carla Capalbo (Pallas Athene Publishers, 2018), uses a blend of mozzarella, feta and goat cheese.

Provided by Daniela Galarza

Categories     dinner, snack, breads, dips and spreads, finger foods, appetizer, main course

Time 45m

Yield 2 entrées or 4 appetizers

Number Of Ingredients 11

1 3/4 cups/225 grams all-purpose or bread flour
3/4 teaspoon granulated sugar
3/4 teaspoon active dry yeast
3/4 teaspoon kosher salt
1 tablespoon olive oil
12 ounces store-bought pizza dough, or homemade pizza dough completed through Step 2
1 cup/100 grams shredded whole milk, low-moisture mozzarella (not fresh mozzarella)
1/3 cup/40 grams goat cheese, finely crumbled
1/3 cup/40 grams drained, finely crumbled brined feta (not low-fat or light)
1 tablespoon unsalted butter, melted, plus 2 tablespoons cold butter for serving (optional)
1 egg yolk from 1 large egg (optional)

Steps:

  • Make the dough (but if you're using store-bought, proceed to Step 2): In a small saucepan over low, heat 1/2 cup plus 2 tablespoons/150 milliliters water until hot but not simmering. Turn off heat. In a large bowl, with your hands or a wooden spoon, stir together flour, sugar, yeast and salt. Check the temperature of reserved, warmed water; it should be warm to the touch, between 105 and 110 degrees. Add it to the flour mixture and, with your hands, knead mixture into a smooth dough, about 5 minutes.
  • Pour olive oil into a medium bowl. Holding dough with one hand, use it to coat the inside of the bowl with the oil. Set the dough in the bowl, oiled portion facing up. Cover bowl with a damp cloth or plastic wrap and let rise in a warm place until it doubled in volume, about 2 hours.
  • Heat oven to 450 degrees (or 425, if using a convection oven). Line a half sheet tray with parchment paper; set aside. On a lightly floured surface, stretch and roll dough into a circle, 1/4-inch thick, 10 to 12 inches across. Brush off excess flour, then lay the dough on the sheet tray. Using your fingers, roll, press and pinch two opposite sides of the circle a few inches into the center, building sides up, then press and pinch the narrow ends together to form two points. Continue to pinch and press the sides to create a raised rim and form the dough into an oval boat with an eye-like shape. Let rest in a warm place while you prepare the filling.
  • In a medium bowl, combine mozzarella, goat cheese and feta with 3 tablespoons water. Stir with a fork until the mixture is thoroughly blended. Scrape the cheese mixture into the center of the dough boat, spreading it into an even layer.
  • Bake khachapuri until the crust begins to brown and the cheese is melted, about 15 minutes. Remove pan from oven, leaving oven on. Brush sides of khachapuri generously with melted butter. Return khachapuri to the oven for an additional 5 minutes until the crust is extra crisp and the cheese just starts to brown around the edges.
  • Using a spoon, make a shallow, 2-inch-wide well in the center of the cheese. Add the egg yolk and cold butter (if using), and serve immediately. To serve, hold down one pointed end of the hot khachapuri with a fork; using another fork, quickly stir the egg and butter (if using) into the cheese mixture until it's smooth and stretchy. Rip pieces of the bread boat off to dip in the cheese while it's still hot.

CHEESE FONDUE BREAD BOAT RECIPE BY TASTY



Cheese Fondue Bread Boat Recipe by Tasty image

Here's what you need: sourdough bread, butter, garlic, cream cheese, shredded cheddar cheese, mozzarella cheese, milk, salt, pepper, egg yolks

Provided by Evelyn Liu

Categories     Snacks

Yield 6 servings

Number Of Ingredients 10

1 loaf sourdough bread
⅓ cup butter, melted
3 teaspoons garlic, crushed, divided
180 g cream cheese
½ cup shredded cheddar cheese
½ cup mozzarella cheese
½ cup milk
¼ teaspoon salt
¼ teaspoon pepper
2 egg yolks, beaten

Steps:

  • Preheat the oven to 350°F (180°C).
  • Cut off the top of the bread. Use a bread knife to cut around the inside of the bread and scoop the center out.
  • Cut the center and top of the bread into bite-sized cubes.
  • Mix two teaspoons of crushed garlic into the melted butter. Brush the garlic butter on the bottom and the inside walls of the bread boat.
  • Dip all the bread cubes in the remaining garlic butter, set aside.
  • Combine the cream cheese, cheddar, mozzarella, milk, remaining teaspoon of crushed garlic, salt, and pepper in a medium bowl.
  • Pour the cheese mixture into the bread boat.
  • Brush the top of the cheese mixture with egg yolk.
  • Place the bread boat and the bread cubes on a baking sheet.
  • Bake for 15 minutes, remove the croutons, and continue baking the bread boat for another 15 minutes, or until the cheese is melted and a golden brown crust is formed.
  • Enjoy!

Nutrition Facts : Calories 442 calories, Carbohydrate 30 grams, Fat 28 grams, Fiber 1 gram, Protein 15 grams, Sugar 4 grams

BACON, EGG, AND CHEESE BREAKFAST BREAD BOAT RECIPE BY TASTY



Bacon, Egg, And Cheese Breakfast Bread Boat Recipe by Tasty image

Here's what you need: baguette, large eggs, heavy cream, bacon bits, cheese, green onions

Provided by Tasty

Categories     Breakfast

Yield 1 boat

Number Of Ingredients 6

1 baguette
5 large eggs
⅓ cup heavy cream, or whole milk
4 oz bacon bits, cooked
4 oz cheese, shredded
2 green onions, thinly sliced

Steps:

  • In a medium bowl, mix eggs, cream, bacon, cheese, and onions.
  • Cut a long rectangle through the top of the baguette and partially unstuff the baguette.
  • Spoon the mixture into the baguette.
  • Bake for 25 minutes at 350°F (175°C).
  • Cut and serve while still warm.
  • Nutrition Calories: 2284 Fat: 156 grams Carbs: 167 grams Fiber: 7 grams Sugars: 22 grams Protein: 87 grams
  • Enjoy!

BACON, EGG, AND CHEESE BREAKFAST BREAD BOAT



Bacon, Egg, and Cheese Breakfast Bread Boat image

Bacon, Egg, and Cheese Breakfast Bread Boat....I would have never thought of this on my own LOL Looks delish!

Provided by Tiz4tggr

Categories     Breakfast

Time 45m

Yield 1 Each, 8 serving(s)

Number Of Ingredients 6

1 baguette
5 large eggs
1/3 cup heavy cream or 1/3 cup whole milk
4 ounces cooked bacon bits
4 ounces cheese
2 green onions, thinly sliced

Steps:

  • Preheat oven to 350.
  • In a medium bowl, mix eggs, cream, bacon, cheese, and onions.
  • cut a long rectangle through the top of the baguette and partially unstuff the baguette.
  • Spoon the mixture into the baguette then Bake for 25 minutes at 350 F.

Nutrition Facts : Calories 574.3, Fat 18.4, SaturatedFat 8, Cholesterol 154.6, Sodium 1172.5, Carbohydrate 74.4, Fiber 3.2, Sugar 3.5, Protein 27.3

CHEESE BOAT



Cheese Boat image

Provided by Trisha Yearwood

Categories     appetizer

Time 50m

Yield 10 servings

Number Of Ingredients 10

1 loaf French or Italian bread
Two 8-ounce packages cream cheese, at room temperature
10 ounces sharp Cheddar, grated (about 2 1/2 cups)
6 ounces corned beef, such as Carl Buddig, finely chopped
1 bunch green onions, finely chopped
1 medium tomato, finely chopped
1/2 red bell pepper, cored, seeded and finely chopped
1/2 teaspoon hot sauce, such as Tabasco
1/2 teaspoon chili powder
Large corn chips, for serving

Steps:

  • Preheat the oven to 350 degrees F.
  • Cut an oval in the top of the load of bread, scooping out the bread in the center and make a "bread boat." Place the bread on a cooking sheet.
  • In a large bowl, mix the cream cheese, Cheddar, beef, green onions, tomatoes, bell peppers, hot sauce and chili powder until fully combined. Spoon the mixture into the hollow center of the bread loaf. Bake for 30 minutes, until bubbling, and serve warm with corn chips.

BACON, EGG, AND CHEESE BREAKFAST BREAD BOAT (FROM TASTY)



Bacon, Egg, and Cheese Breakfast Bread Boat (From Tasty) image

Categories     Egg     Bacon

Number Of Ingredients 6

1 Baguette
5 Large eggs
1/3 cup Heavy cream or whole milk
4 ounce Cooked bacon bits
4 ounce Cheese
2 Green onions, thinly sliced

Steps:

  • In a medium bowl, mix eggs, cream, bacon, cheese, and onions.
  • Cut a long rectangle through the top of the baguette and partially unstuff the baguette.
  • Spoon the mixture into the baguette.
  • Bake for 25 minutes at 350 F (175 C)
  • Cut and serve while still warm.

TRISHA YEARWOODâ??S CHEESE BOAT



Trisha Yearwoodâ??s Cheese Boat image

Serves 10

Provided by @MakeItYours

Number Of Ingredients 10

1 loaf French or Italian bread
Two 8-ounce packages cream cheese, at room temperature
10 ounces sharp cheddar, grated (about 2 1/2 cups)
6 ounces corned beef, such as Carl Buddig, finely chopped
1 bunch green onions, finely chopped
1 medium tomato, finely chopped
1/2 red bell pepper, cored, seeded and finely chopped
1/2 teaspoon hot sauce, such as Tabasco
1/2 teaspoon chili powder
Large corn chips, for serving

Steps:

  • Preheat the oven to 350°F.
  • Cut an oval in the top of the load of bread, scooping out the bread in the center, and make a "bread boat." Place the bread on a cooking sheet.
  • In a large bowl, mix the cream cheese, cheddar, beef, green onions, tomatoes, bell peppers, hot sauce and chili powder until fully combined. Spoon the mixture into the hollow center of the bread loaf. Bake for 30 minutes, until bubbling, and serve warm with corn chips.

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