Roastedgarlicbreadwithgorgonzola Recipes

Steps:

• Combine the ground chuck, 1 1/2 teaspoons of the salt, and the pepper in a medium bowl and shape into six 1/2-inch-thick patties.
• Slice the tomatoes into 1/3-inch-thick rounds and place on a baking sheet. Sprinkle with the paprika and the remaining 1/2 teaspoon salt. Rub with the olive oil.
• Preheat a grill or grill pan to medium-high heat. Grill the burgers until cooked to the desired doneness, about 3 minutes per side for medium-rare. On a clean, well-oiled area of the grill, grill the tomatoes until just charred, about 2 minutes per side. Grill the ciabatta rolls, cut-side down, until lightly toasted, about 2 minutes.
• Place the burgers on the bottom halves of the rolls. Top each with 1 to 2 tablespoons of the gorgonzola, a tomato slice and some arugula. Cover with the roll tops and serve.

Steps:

• Preheat oven to 350 degrees F.
• Cut top from each head of garlic, exposing the cloves. Place heads of garlic (cut side up), on a piece of heavy duty aluminum foil. Pour olive oil over them, and top with thyme springs. Season with salt and pepper. Wrap the foil tightly. Place in a small ovenproof pan, and bake until the cloves begin to pop out, about 1 hour. Remove from the oven and cool.
• To remove the cloves, open the foil and squeeze the lower part of the head of garlic. In a small bowl, mash the cloves to form a paste. (At this point the paste can be used or stored in the refrigerator or freezer.)
• Add butter and chopped thyme to the bowl, stirring to combine. Season with salt and pepper, to taste.
• Toast both sides of the bread, using a hot grill, grill pan, or broiler. Spread the roasted garlic butter paste onto the toasted bread. Serve immediately.

Steps:

• Preheat broiler. Cream the butter with the gorgonzola cheese. Mince garlic and add to cheese mixture. Add chopped parsley, and season with salt and pepper. Slice bread in half lengthwise. Spread cheese mixture on each half of bread. Sprinkle top with Parmesan cheese. Place bread under the broiler until cheese is melted and bubbly. Cut into slices and serve.

Steps:

• Garlic Oil:.
• Preheat oven to 450°F.
• Wrap garlic head in foil and roast in middle of oven until tender, about 45 minutes.
• Carefully unwrap garlic and cool.
• Horizontally halve garlic head and arrange, cut sides down, in a small bowl with oil.
• Let mixture stand, covered and chilled, 2 to 3 days to infuse oil with garlic flavor.
• Preheat broiler.
• In a saucepan boil cream, stirring occasionally, until reduced to about 1/2 cup.
• Add Gorgonzola and cook over low heat, stirring constantly, until cheese melts and sauce is smooth.
• Remove pan from heat and keep sauce warm, covered.
• Horizontally halve baguette and arrange, cut sides up, on a baking sheet.
• Broil bread 2 to 3 inches from heat until golden. (If crust is soft, you may broil crust side of baguette as well.)
• Brush cut sides of baguette with garlic oil and season with salt.
• Cut baguette crosswise into 1-inch-thick slices.
• Pour warm Gorgonzola sauce onto center of a large plate and arrange roasted garlic bread slices around sauce.

Steps:

• Make garlic oil: Preheat oven to 450°F Wrap garlic head in foil and roast in middle of oven until tender, about 45 minutes.
• Carefully unwrap garlic and cool. Horizontally halve garlic head and arrange, cut sides down, in a small bowl with oil. Let mixture stand, covered and chilled, 2 to 3 days to infuse oil with garlic flavor.
• Preheat broiler.
• In a saucepan boil cream, stirring occasionally, until reduced to about 1/2 cup. Add Gorgonzola and cook over low heat, stirring constantly, until cheese melts and sauce is smooth. Remove pan from heat and keep sauce warm, covered.
• Horizontally halve baguette and arrange, cut sides up, on a baking sheet. Broil bread 2 to 3 inches from heat until golden. (If crust is soft, you may broil crust side of baguette as well.) Brush cut sides of baguette with garlic oil and season with salt. Cut baguette crosswise into 1-inch-thick slices.
• Pour warm Gorgonzola sauce onto center of a large plate and arrange roasted garlic bread slices around sauce.

Steps:

• Preheat the oven to 400 degrees F.
• Cut the top third off the head of garlic, exposing the tops of the garlic cloves. Put on a piece of aluminum foil, drizzle with 1 tablespoon of the oil and sprinkle with 1/4 teaspoon each salt and pepper. Wrap tightly and roast until the cloves are golden brown and very soft, about 45 minutes; cool slightly.
• Unwrap the garlic and pour any garlic-flavored oil from the foil into a small bowl; squeeze the roasted cloves into the same bowl, discarding the papery shells. Add the remaining 2 tablespoons oil and mash with a fork until smooth; season with additional salt and pepper.
• Put the bread halves on a baking sheet and evenly spread with the roasted garlic mixture. Top with the Parmesan and a few grinds of pepper. Bake until the bread is toasted and the cheese is melted, about 10 minutes. Sprinkle with parsley and cut into pieces.

Steps:

• Preheat the oven to 450 degrees F. (Make sure your oven is clean or it will smoke!)
• Melt the butter in a small saucepan over low heat. Add the garlic, stir to coat with the butter, and cook, covered, for 20 minutes, stirring occasionally, until the garlic is very tender. Transfer to a small bowl and set aside until cool enough to handle. Mash the garlic in the butter with a fork. Stir in the Parmesan, parsley, lemon zest, red pepper flakes, 1 1/2 teaspoons kosher salt, and 1/2 teaspoon black pepper.
• Slice the baguette in half lengthwise and place both halves, cut sides up, on a cutting board. Score each half diagonally (don't cut all the way through) in large serving-size pieces. Spoon all of the garlic mixture generously on the cut sides of the bread. Cut each half of the baguette in half crosswise along a score and place the 4 pieces on a sheet pan lined with parchment paper.
• Bake for 5 to 7 minutes, until the topping is bubbly and starting to brown and the bread is crisp. Transfer to a board, cut in serving pieces along the scores, sprinkle with fleur de sel, and serve warm.

Steps:

• Preheat the oven to 400 degrees F and line a baking tray with parchment paper.
• Rub the baguette slices with the garlic clove on one side. Crumble the gorgonzola cheese on top.
• Place the gorgonzola-garlic bread on the lined baking tray and place in the oven until the cheese has melted, approximately 2 to 5 minutes.

Steps:

• For sauce:.
• Bring stock and milk to simmer in small saucepan.
• Melt butter in medium saucepan over low heat; add flour and stir 5 minutes, do not brown.
• Gradually whisk in stock mixture.
• Increase heat to medium and bring sauce to boil, stirring constantly.
• Reduce heat to low and cook until thickened, stirring frequently, about 8 minutes.
• Add cream and simmer until reduced to 2 1/2 cups, stirring frequently, about 10 minutes.
• Add gorgonzola and parmesan and stir until smooth.
• Season with salt and pepper.
• (Can be prepared 1 day ahead. Press plastic onto surface of sauce to prevent skin from forming. Cool,cover and refrigerate.).
• For Bread:.
• Trim ends off bread,cut loaf crosswise in half and cut each piece in half, leaving one long side attached; open bread flat.
• Set on baking sheet.
• Heat oil in small saucepan over low heat.
• Add 2 tablespoons parsley, garlic and herbs de provence; season with salt and pepper.
• Stir until heated through.
• Brush oil mixture over bread and broil bread until golden brown, about 1 1/2 minutes.
• Fold bread back into loaf shape; cut diagonally into 2-inch-wide slices.
• Rewarm sauce over low heat, stirring constantly.
• Pour onto heated platter and top with bread slices.
• Sprinkle with remaining 1 tablespoon parsley and serve immediately.

Steps:

• Make garlic oil:
• Preheat oven to 450°F. Wrap garlic head in foil and roast in middle of oven until tender, about 45 minutes. Carefully unwrap garlic and cool. Horizontally halve garlic head and arrange, cut sides down, in a small bowl with oil. Let mixture stand, covered and chilled, 2 to 3 days to infuse oil with garlic flavor.
• Preheat broiler.
• In a saucepan boil cream, stirring occasionally, until reduced to about 1/2 cup. Add Gorgonzola and cook over low heat, stirring constantly, until cheese melts and sauce is smooth. Remove pan from heat and keep sauce warm, covered.
• Horizontally halve baguette and arrange, cut sides up, on a baking sheet. Broil bread 2 to 3 inches from heat until golden. (If crust is soft, you may broil crust side of baguette as well.) Brush cut sides of baguette with garlic oil and season with salt. Cut baguette crosswise into 1-inch-thick slices.
• Pour warm Gorgonzola sauce onto center of a large plate and arrange roasted garlic bread slices around sauce.

Steps:

• Preheat oven to 400°F. Scoop out center of each bread half, leaving 1-inch-thick shells.
• Cook and stir mushrooms, onions and garlic in hot oil in skillet until tender. Spoon into bottom of bread loaf. Sprinkle with cheese; cover with top of bread. Wrap in foil.
• Bake 15 to 20 min. or until cheese is melted. Cut crosswise into 12 slices to serve.

Steps:

• Preheat oven to 350°F. Toss oil with garlic in small baking dish. Cover dish tightly with foil. Bake until garlic is golden and tender, about 45 minutes. Cool. Squeeze garlic from skins. Reserve oil.
• Transfer roasted garlic to processor. Add honey, vinegar, cider and mustard and blend well. With processor running, slowly add reserved garlic oil. Season dressing to taste with salt and pepper.
• Toss lettuce with 1/2 cup Gorgonzola cheese and enough dressing to coat. Sprinkle with remaining 1/2 cup cheese and Spiced Pecans and serve.

Steps:

• In a food processor, combine Gorgonzola cheese and butter. Process until smooth.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Arrange the baguette slices in a single layer on a baking sheet. Brush the top of each one with olive oil or melted butter. Place a slice of pear onto each piece of bread, then crumble some of the cheese over the top. Sprinkle with walnuts.
• Bake for 12 to 15 minutes in the preheated oven, or until the pears are browned and the cheese has started to melt.

Steps:

• Preheat oven to 375°F
• Using a teaspoon, remove seeds from tomatoes. Place tomato halves, cut side down, on paper towels to drain for about 5 minutes.
• In a large bowl, mix together 2 tablespoons of the olive oil, garlic, salt, and pepper. Using clean hands, gently toss the drained tomato halves in the oil mixture until coated. Marinate the tomatoes for 10 minutes.
• In a small bowl mix together the bread crumbs and Gorgonzola cheese.
• Place the marinated tomato halves, cut side up, on a parchment paper-lined baking sheet. Fill each tomato half with the bread crumb filling. Drizzle with the remaining olive oil.
• Bake for 20 to 25 minutes until slightly softened and the underside of the tomatoes are brown.
• Arrange the cooked tomatoes on a serving platter. Sprinkle with the chopped parsley and serve immediately.