I'm the girl who takes cupcake indulgence to a whole new level, savoring each bite with a meticulous equal balance of cake and frosting that's just perfection. But that's not where my culinary adventures end—I've got an unabashed passion for garlic bread that knows no bounds. If only I could dive into the buttery garlic spread with the same enthusiasm I reserve for my beloved cupcakes, life would be a true gastronomic delight. This is a low and slow baking process for very good reason.
This is TALLBlonde's exclusive recipe that offers that same balance of a 2 cheese frosting and bread delivery system. You may not initially understand this theory, but every time I serve it to my guests they go wild and beg for more. Serves 8.
Equal parts of the main ingredients. This recipe fills a 12-inch sourdough baguette sliced in half long ways.
6 oz. melted salted butter
3 garlic cloves, minced
6 oz. whole milk cottage cheese, slightly drained
6 oz. shredded parmesan
1 Tbl. finely diced Italian parsley
foil
Melt butter in microwave for approx. 20 seconds along with minced garlic so it infuses the butter Stir in remaining ingredients.
Slice bread baguette in half longways. Lightly hollow out some of the bread in the center for the garlic cheese mixture to settle in a shallow trough. Fill bread with equal amounts of mixture. Leave surface bumpy to broil better, do not spread smooth.
Preheat oven to a low 220-degrees. Place filled baguettes on a baking sheet lined with foil.
Bake on bottom oven rack for 25 minutes for garlic cheese mixture to absorb into bread and adhere to bread.
Without moving rack, turn on broiler for 3 to 5 minutes to slowly brown the top to your liking, being careful not to burn.. Remove from oven and let rest for 3 minutes as it will be boiling hot.
Obviously serve garlic cheese bread as an accompaniment to any pasta dish. This is also great as an appetizer served with warm Tomato Marinara sauce as a dip.
OPTION: Add 1/8 tea. cayenne pepper
Enjoy!
- Calories: 417 kcal
- Fat: 26.6 g
- Carbohydrates: 22.1 g
- Protein: 20.4 g
- Sodium: 894 mg
