Best Cheesy Garlic Baguette Recipes

CHEESY GARLIC BAGUETTE

Steps:

• Light the barbecue. Chop the mozzarella and taleggio into small chunks and tip into a bowl with the butter, garlic, herbs and some salt and pepper. If you want, you can mix everything together with a wooden spoon, but I prefer to use my hands.
• Using a bread knife, cut diagonal slices along the loaf about three quarters of the way into the bread - don't cut all the way through. If it looks like the bread won't fit on the barbecue, cut it in half and make two smaller ones.
• Push the garlic butter generously between each cut, allowing some to ooze onto the top - it will caramelise and taste superb. Sprinkle the paprika over. Wrap the bread up like a cracker in a double thickness of foil. You can prepare to this stage up to a day ahead.
• Put the pack straight onto the barbecue. Cook for 2 minutes then roll it over onto its side and cook for 2 minutes more. Roll it onto its other side and cook for a further 2 minutes. Have a peek - if the cheese is melting and the bread is crispy, remove it from the barbie. Pull the slices apart and eat while hot and gooey.

CHEESY JALAPENO BACON STUFFED BAGUETTE WITH GARLIC BUTTER RECIPE - (4.4/5)

Steps:

• Preheat oven to 350°F. Heat oil in a pan over high heat. Add bacon and cook until lightly browned. Remove onto a plate lined with a paper towel to drain excess fat. Set aside to cool. Cut the ends off the baguette and cut the baguette in half (or quarters - makes it easier to stuff). Use a long knife (preferably bread knife) to cut the bread out, leaving about a ½" wall of bread and crust. (Note 2) Place the bacon, cream cheese, cheddar and mozzarella cheese, jalapeños, scallions or shallots and pepper in a bowl and mix until combined. Use a knife or piping bag to stuff the mixture inside the baguettes. Make the Garlic Butter: melt butter with the garlic and salt in the microwave or on the stove. Brush the baguette with garlic butter (or you can do this after you slice it). Slice the baguette into ½" slices. Keep the slices pressed up against each other, and transfer to a large piece of foil. Wrap the baguette, then bake for 15 to 20 minutes, or until the bread is crusty and the cheese inside is melted. For best experience, serve warm! NOTES 1. You can use Cheddar or any other cheese with flavor. 2. Keep the bread you remove to make breadcrumbs! Let it dry out on a plate, then crumble and store in an airtight container until required. 3. To make ahead: Assemble the baguette then wrap in foil then with cling wrap and place in the freezer until required. To reheat, defrost and bake at 350°F for 20 minutes. I don't recommend baking from frozen because the crust will be a very dark brown before the center heats up enough for the cheese to melt. 4. Filling options: You just need 4 cups of any combination of fillings (cheese, pepperoni etc) mixed with 8 ounces of cream cheese in order to have enough filling for a 20-inch baguette. I think that 1 cup of cheddar or other flavor cheese combined with ½ cup of mozzarella is a good ratio of stretchy to flavored cheese, but you can mix it up as you want. The mozzarella is there for the "stretch". Other stuffing ideas: * Pizza: 1½ cups cheese, ½ cup shallots/scallions, 1½ cups pepperoni or salami and ½ cup diced red pepper / bell peppers. * Bacon Ranch: Same recipe as Jalapeño Bacon, but add dry ranch mix * Buffalo chicken: 1½ cups cheese (optional to use some blue cheese), 1½ cups chopped chicken, 1 cup scallions/shallots, ¼ cup hot sauce. * Italian: 1½ cups cheese, 2½ cups mixture of olives, artichokes, sun dried tomatoes, salami * Cheesy corn: 1½ cups cheese, 2 cups corn, ½ cup cilantro/coriander/jalapenos * Spinach and artichoke - 1½ cups cheese, 1½ packet frozen chopped spinach, thawed and squeezed of excess water, 1½ cups chopped artichokes PREP TIME 15 mins COOK TIME 20 mins TOTAL TIME 35 mins