Lisa’s Epic Cheesy Garlic Bread

Cheese cheese glorious cheese! For me, the stinkier (as my grandfather would say) the better! That specific ‘aroma’ normally denotes the magnitude of flavor. The more intense the scent, the more unique the flavor of that cheesy comestible. The melding of soft, moist, milky flavor of the Mozzarella smooths out the slightly gritty texture and sharp, complex, fruity yet nutty strong savory flavor of Parmigiano-Reggiano. Opposites attract.

Toss in a little garlic on top and the flavors will truly blow your mind.

Tip: Don’t be fooled by the dust in the green can. According to the trademark laws in Italy, the cheese cannot be called ‘Parmigiano Reggiano’ unless it is made in Italy according to a specific recipe. Just like champagne is truly not champagne nor can it be labeled as such, unless it is made in Champagne, France and produced using the méthode champenoise. Splurge on the real deal for both, you’re worth it!

“A loaf of bread, a jug of wine and thou.” Omar Khayyam

Lisa's Cheesy Garlic Bread

Course: Side Dish

Ingredients

  • 3 cups shredded Mozzarella cheese
  • 1 1/2 sticks 6 oz butter at room temperature
  • 1/2 cup mayonnaise
  • 1 1/2 cup finely grated Parmigiano-Reggiano cheese
  • 2 tablespoons finely minced garlic (about 4 cloves) I use 8 cloves
  • 1 teaspoon red pepper flakes OR Dried Jalapeño flakes
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 lbs round loaf French, or Sour Dough bread

Instructions

  • Preheat oven to 400 degrees
  • Combine the mozzarella, butter, mayo, Parmigiano-Reggiano cheese, garlic, spicy flakes, salt, and black pepper.
  • Using a serrated knife, cut the bread in a crosshatch pattern, making cuts 2 inches apart and taking care not to cut through the bottom of the bread.
  • Place the bread on a large sheet of foil on a baking sheet.
  • Stuff most of the cheese mixture into all of the cracks in the bread.
  • Slather the remainder over the top of the bread.
  • Coat another sheet of foil with cooking spray and lay spray-side down on the top of the loaf.
  • Crimp the two pieces together to seal the bread in foil.
  • Bake for 20 minutes, then reduce the oven temperature to 375°F.
  • Remove the top sheet of foil and bake until the top gets golden and the cheese is super melty, 15 to 20 minutes longer.

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