Toasted Garlic Mozzarella Bread Slices Recipes

Steps:

• Preheat the broiler.
• Cut the bread into slices 1 to 2 inches thick.
• In a small bowl, mix butter, olive oil, garlic, oregano, salt and pepper. Spread the mixture evenly on the bread slices.
• On a medium baking sheet, arrange the slices evenly and broil 5 minutes, or until slightly brown. Check frequently so they do not burn.
• Remove from broiler. Top with cheese and return to broiler 2 to 3 minutes, until cheese is slightly brown and melted. Serve at once.

Steps:

• Slice the bread into about 1 to 1-1/2-inch thick slices using a serrated knife.
• In a small bowl mix together 1/2 cup plus 2 tablespoons soft butter (10 tablespoons) with olive oil, Parmesan cheese, garlic, oregano, and salt until well combined.
• Add in black pepper to taste.
• Spread the mixture over the bread slices.
• Place the slices onto a baking sheet.
• Broil for about 4 minutes or until slightly brown (watch closely these will brown quickly!).
• Remove then sprinkle the mozzarella cheese onto each slice, return to broiler for about 2 minutes or until the cheese is lightly browned.
• Serve immediately.

Steps:

• Set oven heat to broil.
• Cut the breat into about 1-1/2 inch slices.
• In a small bowl combine soft butter with olive oil, garlic, oregano, salt and pepper until well combined.
• Place each slice of bread onto a large baking sheet.
• Spread the butter mixture on top of each slice.
• Broil for about 5 minutes or until slightly browned (keep an close eye on the slices, they brown quickly!).
• Remove from broiler and sprinkle the mozzarella cheese on top of each slice.
• Return to broiler for about 2 minutes or until the cheese is slightly browned and melted.
• Serve immediately.

Steps:

• Preheat broiler. Mix butter, basil and garlic. Cut baguette horizontally in half; spread with butter mixture. Cut each half into six portions; place on a baking sheet, cut side up., In a broiler-safe skillet, heat 2 tablespoons butter over medium heat; saute mushrooms until tender, 5-7 minutes. Add garlic; cook 1 minute. Stir in tomatoes, wine, 2 tablespoons basil, salt and pepper; cook, uncovered, 3 minutes, stirring occasionally. Remove from heat; top with cheese. Broil 4-5 in. from heat until cheese is melted, 2-3 minutes; sprinkle with remaining basil., Broil baguette portions until lightly toasted. Serve with mushrooms.

Steps:

• Preheat the oven to 400°F (200°C). Place a sheet of foil on a small baking sheet and line another baking sheet with parchment paper.
• Cut ½ inch off the tops of the garlic heads and place on the baking sheet with the foil. Drizzle the garlic with the olive oil and season with 1 teaspoon salt and the black pepper. Place the tops back on each garlic bulb. Bring up the corners of the foil around the garlic, then roll closed to form a tight packet. Place in the oven and roast until the garlic is caramelized, about 45 minutes. Remove from the oven and let sit for 30 minutes, until cool enough to handle. Leave the oven on.
• Unwrap the foil packet and squeeze the heads to release the roasted garlic cloves into a medium bowl. Mash with a fork until a thick paste forms (some chunks are okay).
• Add the butter, parsley, oregano, and remaining ½ teaspoon salt and stir to combine.
• Using a serrated knife, carefully cut the bread into 1-inch-thick (2.54 cm) slices, stopping ½ inch (1.24 cm) from the bottom of the loaf to keep intact. Turn the loaf 90° and repeat cutting in the opposite direction.
• Place the loaf on the parchment-lined baking sheet and stuff the mozzarella between the bread slices. Spread the roasted garlic butter over the entire loaf.
• Place the loaf into the oven and bake until the cheese is melted and the top of the loaf is golden brown and crispy, 25-30 minutes.
• Remove the loaf from the oven and transfer to a serving platter. Grate the Parmesan cheese directly over the top. Serve hot.
• Enjoy!

Steps:

• Set oven to 350°F.
• Prepare a 15 x 10-inch jelly-roll pan or baking sheet.
• Slice the bread into about 1/2-inch slices.
• In the microwave or stove top melt the butter with garlic powder.
• Mix in the dried parsley.
• Place the bread slices on the baking sheet.
• Using a pastry brush generously coat the tops of each slice with the melted butter/garlic mixture.
• Sprinkle tops of each slice lightly with Parmesan cheese.
• Bake for about 10 minutes or until lightly toasted.
• Remove from heat then sprinkle shredded mozzarella or cheddar cheese onto each slice.
• Return to oven and bake for another 3-5 minutes or until cheese has melted and the bread is lightly toasted.

Steps:

• in a 10" skillet melt butter until sizzling.
• stir in cayenne pepper and garlic.
• dip both sides of each bread slice in melted butter, place in same skillet.
• cook over medium heat, watching closely, until bread is lightly browned (2 to 3 min).
• reduce heat to low, turn bread slices over, sprinkle each slice with about 1 tablespoon cheese.
• cover continue cooking until cheese is melted.
• serve immediately.

Steps:

• 1. Preheat the broiler.
• 2. Cut the bread into slices 1 to 2 inches thick.
• 3. In a small bowl, mix butter, olive oil, garlic, oregano, salt and pepper. Spread the mixture evenly on the bread slices.
• 4. On a medium baking sheet, arrange the slices evenly and broil 5 minutes, or until slightly brown. Check frequently so they do not burn.
• 5. Remove from broiler. Top with cheese and return to broiler 2 to 3 minutes, until cheese is slightly brown and melted. Serve at once.
• My Note: I used all of these ingredients, but assembled and baked it differently. I sliced the loaf (1/2 loaf of Italian Herb Bread from this site) in half lengthwise, like splitting a roll. I spread the butter mixture on both sides, then put them together and baked, at 350 in foil for 20 minutes. Then I added the cheese and baked the bread open-faced until the cheese melted. Served with Chicken Milano from this site. I used fresh oregano. Very good- I usually make my own garlic bread but this recipe is great.
• The only advice I have for future garlic bread makers is DON"T try to broil it on a flat pan or stone! It works best in a deep dish, that way the oils don't drip out. I loved the combination of both olive oil and butter. I used a little less oregano than called for but it, too, was a nice addition. I also added some finely chopped parsley which gave it some freshness and color. Still, I think I must stress that this will only be as good as the quality of the bread you use. Next time I might try adding a little parmesan cheese to the bread over the garlic butter, just family preference but it is definitely not needed.