Tangy Blue Cheese Bread
I found this recipe a few years ago in the local newspaper. It's a nice alternative to garlic bread and goes well with grilled chicken, beef, or especially barbecue. The crusty outside and tangy blue cheese inside make it a real treat. I hope you like it.
I found this recipe a few years ago in the local newspaper. It's a nice alternative to garlic bread and goes well with grilled chicken, beef, or especially barbecue. The crusty outside and tangy blue cheese inside make it a real treat. I hope you like it.
- Carbohydrate 0.0804775 g
- Cholesterol 62.435 mg
- Fat 23.48227125 g
- Fiber 0 g
- Protein 0.8423375 g
- Saturated Fat 14.858840125 g
- Serving Size 1 1 Serving (30g)
- Sodium 187.474625 mg
- Sugar 0.0804775 g
- Trans Fat 1.640067625 g
- Calories 210 calories
Step-by-step
- Slice a loaf of French or Italian bread lengthwise
- Spread Butter on both halves. If you think you used too much, add some more !!
- Spread a thin layer of blue cheese on top of the butter layer.
- Sprinkle some parmesan cheese evenly over the blue cheese layer. Sprinkle enough till it looks dry on top of the blue cheese
- Slap the two halves together and wrap in aluminum foil
- Bake at 350 for 30 to 40 min
- Slice the bread crosswise like you would garlic bread
Standard garlic bread relies heavily on alliums and herbs to deliver punch, but this formulation pivots entirely toward aged dairy and fermentation for its aromatic profile. When evaluating the components, home cooks often encounter an immediate hurdle regarding the dressing requirement, because commercially bottled dressings vary wildly in viscosity and moisture content. Selecting a thick, dairy-heavy emulsion prevents the bread from becoming waterlogged during the 350-degree baking phase, which ensures the crumb retains its structural integrity while the exterior achieves a crisp bite. To execute this correctly, slice a French or Italian loaf lengthwise, apply a generous layer of real butter to both interior faces, spread a thin coating of the blue cheese, and cover the surface with grated parmesan until the underlying moisture is completely obscured by dry cheese.
Adapting this method for different dietary needs requires careful fat substitution without sacrificing the characteristic tang and melting properties of the original dairy elements. Vegan baking blocks can replace dairy butter successfully at a one-to-one ratio, provided the chosen fat contains minimal water content to prevent steaming inside the foil wrap. Furthermore, substituting standard blue cheese dressing with a plant-based mayonnaise blended with nutritional yeast and fermented bean curd yields a surprisingly convincing replica of the sharp flavor notes found in Roquefort or gorgonzola.
Stale portions left over from the initial service do not require discarding, as enclosing them in aluminum foil and reheating them at 300 degrees for ten minutes restores the crispy crust effectively.
