Monday, September 27, 2010

Garlicky Mozzarella Bread

When I made this bread last, I doubled the recipe for a barbeque. I realize most people might want to make this for a smaller group so I have written it in the single loaf version. However, if you want to double or even triple this recipe, simply double/triple up the ingredients. This recipe is easily open to interpretation, so if you like it super garlicky, you might want to add more garlic, if you like more butter just add a few more tablespoons, it is up to you. I like using Italian Bread for this recipe because it is chewier and denser than French bread, and the crust is softer so you can more easily monitor the crispiness by how long you bake it.


1 loaf Italian bread – French bread works too if you prefer
6-8 tbs softened butter - softened
3 cloves of garlic finely chopped
1 tbs chopped fresh basil or 1 tsp dried
½ tsp salt
¼ tsp fresh ground pepper
1/2 tsp red pepper flakes or 1/8 tsp ground red pepper
1 6-8 oz ball of fresh mozzarella, sliced fairly thin

Pre-heat oven to 375. Slice bread in half length-wise, set aside. In a small bowl blend together butter and all other ingredients except for the cheese. Spread half of the butter mixture on each half of the bread. Place bread on a tin foil lined baking sheet. Place slices of cheese evenly over each half of the bread. Bake the bread until cheese is melted lightly golden – about 15 minutes.

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