|A decadent buttery garlic French bread stuffed with gooey cheese and sprinkled with garlic powder and parsley. An indulgence for sure.|
Hassleback Cheesy Garlic BreadNow, when I make this Cheesy Garlic Bread, I don't generally do the whole loaf, because, well... it's just me and The Cajun, and I would definitely eat the whole loaf! Besides being a book addict, I am also a lover of bread. All kinds. Especially freshly baked bread. And freshly baked French bread, most especially. And let me tell you. This bread is some kinda good. So if you're feedin' your family, or having a party, go right ahead and make the whole loaf. Since you have other folks to share it with and all.
You can use whatever cheese you like with this - Mozzarella, Pepper Jack, Swiss, Cheddar, whatever you've got - though I'm most fond of the white cheeses here. I used white American cheese in this picture because that is what I had to use up. Feel free to use shredded cheeses too - just put a big pinch or so between each slice. You can also smoosh up some fresh garlic which is amazing - but sometimes that good old garlic powder just simplifies things, ya know?
This is a no-recipe recipe, so there's really no measurements either - just use everything to your taste!
Recipe: Hasselback Cheesy Garlic Bread©From the Kitchen of Deep South Dish
Prep time: 5 min |Cook time: 20 min | Yield: About 4 to 6 servings
- 1 loaf of French bread
- Slices of Mozzarella, Swiss, Pepper Jack, White American or Cheddar cheese
- 1/4 cup (1/2 stick) of pure butter, softened to room temperature
- 1 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
- 1/2 teaspoon of seasoned salt (like Lawry's)
- 1/4 teaspoon of Cajun seasoning, optional
- 1/2 tablespoon of dried minced onions
- 1 teaspoon dried parsley
Preheat oven to 350 degrees F. Cut slits in the bread about an inch apart, but don't cut all the way through to the bottom of the bread. Place the bread on a large piece of aluminum foil with enough excess to wrap the bread tightly all the way around. Cut the cheese into slices about 1/4-inch thick and insert a slice of cheese into each slit.
In a small bowl, mix the butter and seasonings together until well blended. Smear the top and sides with the butter mixture and seal the whole loaf up tightly for soft bread, wrap the foil up around the sides and leave the top exposed to give it a nice crunch on top.
Bake at 350 degrees F for about 15-20 minutes, or until cheese is melted. Slice all the way through to serve.
Cook's Notes: Substitute your own favorite cheese; okay to substitute shredded also. Excellent with my garlic bread butter blend.
Caprese Garlic Bread: Add one (3 ounce) packet of sun dried tomatoes and 1/4 cup of fresh basil, inserting some of each in the sliced bread slits, along with the mozzarella cheese. Finish with garlic spread and bake as above.
Cheesy Bacon Bread: If you can stand the decadence, slice strips of bacon in half both cross and lengthwise and place on top of the slits where the cheese is and after coating with the garlic butter. Gather the foil around as above and place into the oven. Pass quickly under the broiler at the end to crisp up the bacon more if desired.
Pull Apart Bread: Cut into a large round loaf of bread as above, making crosshatch cuts about 1-inch apart. Stuff cheese into cuts and spread butter blend all over the top as above. Gather foil and bake as above for 15 minutes, unwrap top and bake another 5 to 10 minutes or until nicely browned.
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