Gooey Provolone Garlic Bread Recipes

Steps:

• Position a rack in the center of the oven and heat to 400 degrees F. Line a rimmed baking sheet with parchment.
• Cut the block of cheese in half lengthwise and position end to end, so that the cheese forms a long rectangle. Center the cheese rectangle on the top of the bread so there is a small border of bread around it. Using the point of a chef's knife and a back and forth sawing motion, cut into the crust following an outline 1/2 inch larger than the cheese on all sides; be careful not to cut all the way through to the bottom of the bread. Remove the cut crust and some of the loaf's interior, leaving the bottom crust and the bread on the sides intact (set aside the extra bread for breadcrumbs or another use). The cheese should fit in the cavity with about a 1/2-inch space around it and it should be about flush with the top of the bread. If not, cut and trim the cheese so it fits.
• Line the bread bowl with the prosciutto so that the meat completely covers the bottom and sides (this will stop the melted cheese from leaking as it bakes). Drape the cured meats along the sides of the cutout so that they hang over the edges of the loaf.
• Sprinkle half of the giardiniera and olives over the prosciutto. Top with the cheese blocks. Sprinkle the remaining giardiniera and olives over the top and sides of the cheese. Brush any exposed bread with oil. Transfer to the prepared baking sheet, cover with foil and bake until the cheese is completely melted and beginning to drip down the sides, 45 to 50 minutes.
• Let sit covered for 10 minutes before cutting into thick slices.

Steps:

• Preheat the oven to 375 degrees F.
• Mix the cheeses with the mayonnaise, 1/4 stick of the softened butter and the green onions. Add the salt and pepper to taste and set aside or keep in the fridge until you need it.
• Melt the remaining 1 stick butter in a skillet over medium-low heat and add the garlic. Cook for a couple of minutes to release the garlic flavor.
• Cut the loaf of bread in half. Brush the garlic butter over each half, making sure it's evenly distributed. Spread the cheese mixture on the loaves and bake until the cheese is hot and bubbly, about 10 minutes.
• Once out of the oven, sprinkle over the chopped parsley. Slice and serve.

Steps:

• Cut bread lengthwise in half; place cut side up on baking sheet.
• Combine oil, garlic, oregano and, if desired, pepper flakes in small bowl; mix well. Brush on cut sides of bread. Place under preheated broiler 5 inches from heat; broil 2 minutes or until bread is lightly toasted. Arrange cheese slices over bread, cutting to fit if neccessary.
• Return to broiler; broil 1 minute or just until cheese is melted. Cut bread crosswise into 8 pieces.

Steps:

• Preheat oven to 350°F.
• Mix butter with garlic and Worcestershire sauce, set aside.
• Halve bread horizontally. Slice each half piece of bread crosswise into serving size pieces, cutting only three-fourths of the way to the bottom (do not cut bread into individual pieces).
• Place each half piece of bread on a baking sheet, crust side down.
• Spread all cut surfaces (including between the crosswise cuts you made) with the garlic-butter mixture.
• Cut or tear the cheese into pieces that will fit to cover the entire surface of both halves of bread.
• Bake until cheese melts and lightly browns, about 20 minutes.

Steps:

• Mix all together and spread on a sourdough baguette. Broil for 5 minutes, or until topping turn a light to medium golden brown. Depending on your oven, you may not want to put this on the highest rack to broil.

Steps:

• Form dough into any size or shape you would like. I prefer to make stick shapes.
• Bake in the oven at 350F until pale and golden in color, about 15 minutes.
• Meanwhile in a saucepan on low heat, melt the butter. Add minced garlic, cooking slightly and being careful not to burn. Set that aside until bread sticks are cooked.
• When bread sticks are still warm out of the oven, immerse each one into the butter mixture,coating them generously.
• Place on a cookie sheat and sprinkle with parmesan cheese and Italian seasoning.
• Best to eat when they are still warm.

Steps:

• Preheat the oven to 450˚F. Line a baking sheet with foil.
• Split the baguette in half crosswise, then lengthwise, to make 4 pieces. Rub the entire surface of each piece of bread with the garlic. Place the bread, cut side up, on the prepared baking sheet and bake until the bread begins to brown, about 8 minutes.
• Remove the bread from the oven. Turn the broiler on high.
• Pour the chicken broth into a small bowl, and dunk each piece of bread in the broth, allowing it to absorb a good amount of liquid. Place the soaked pieces of baguette back on the baking sheet, cut side up. Season them with salt and crushed red pepper to taste. Sprinkle with the Parmigiano-Reggiano and mozzarella. Broil the bread until the cheese is bubbly and beginning to brown, about 3 minutes.
• Sprinkle the parsley over the bread, cut each piece in half, and serve.
• Parsley is the world's most popular herb, and for good reason. It adds a mild, fresh flavor and an eye-catching green color. A sprig of parsley provides much more than a decoration on your plate, though. It's a good source of folic acid-one of the most important B vitamins, which help prevent heart disease.
• Fat: 63g (before), 6.9g (after)
• Calories 790 (before), 224 (after)
• Protein: 10g
• Carbohydrates: 28g
• Cholesterol: 16mg
• Fiber: 3g
• Sodium: 740mg

Steps:

• Drain the tomatoes, reserving 2 tsp of the oil. Chop the tomatoes and set aside.
• Cook the garlic in a small amount of boiling water for 15 minutes. Drain, peel and mash the garlic. Set aside.
• Combine the flour, and the next 3 ingredients stir well.
• Add the tomatoes, cheese and next 4 ingredients stir well.
• Combine the reserved oil, shorting and sugar then beat with a wire wisk until smooth.
• Add the garlic mixture and pine nuts to the flour mixture, stirring just until blended.
• Spread the batter into a greased 8 1/2x4 1/2 inch loaf pan. Smooth out the top.
• Bake 350F for 45 to 50 minutes or until golden.
• Cool in pan on wire rack for 5 minutes. Remove and cool completely on wire rack.