Stuffed Garlic Bread by @spinachandbacon

45 min

8 servings

🍞

61 cm loaf

Seeded Italian bread

🧄

27 g

Garlic

🧈

110 g

Salted butter

🫒

45 ml

Olive oil

🌿

15 g

Fresh parsley

🧂

3 g

Sea salt

⚫

0.6 g

Black pepper

🧀

100 g

Parmesan cheese

🧀

240 ml

Fontinella cheese

  1. Preheat

    Preheat the oven to 400°F (205°C).

  2. Add
    • Garlic cloves
    • Salted butter
    • Extra-virgin olive oil

    Add 8–10 garlic cloves, 1/2 cup salted butter, 3 tbsp olive oil, 1/4 cup parsley, 1/2 tsp sea salt, and 1/4 tsp black pepper to the food processor.

  3. Process
    • Garlic
    • Salted butter

    Process the ingredients until they form a smooth, creamy garlic-herb butter paste.

  4. Transfer
    • Garlic
    • Salted butter

    Transfer the garlic-herb butter paste to the mixing bowl.

  5. Add
    • Freshly grated Parmesan cheese
    • Freshly shredded Fontinella cheese

    Add 1 cup Parmesan cheese and 1 cup Fontinella cheese to the bowl.

  6. Fold
    • Freshly grated Parmesan cheese
    • Freshly shredded Fontinella cheese
    • Garlic

    Fold the cheeses into the garlic-herb butter until evenly combined.

  7. Place
    • Seeded Italian bread

    Place the 24-inch seeded Italian bread loaf on the cutting board.

  8. Cut
    • Seeded Italian bread

    Cut slits across the loaf every 1.5 inches, stopping before the bottom crust so the loaf remains intact.

  9. Divide
    • Seeded Italian bread
    • Garlic cloves
    • Salted butter

    Divide all of the garlic-cheese butter mixture between the bread slits.

  10. Press
    • Seeded Italian bread

    Press the stuffed slices gently together and wrap the entire loaf tightly in aluminum foil.

  11. Place
    • Seeded Italian bread

    Place the foil-wrapped loaf on the baking sheet.

  12. Bake
    • Seeded Italian bread

    Bake the wrapped bread at 400°F (205°C) for 25–30 minutes, until the cheese is melted and the loaf is hot throughout.

  13. Serve
    • Seeded Italian bread

    Carefully unwrap the hot loaf and serve it by pulling apart the stuffed slices.

Stuffed Garlic Bread by @spinachandbacon

45 min

8 servings

🍞

61 cm loaf

Seeded Italian bread

🧄

27 g

Garlic

🧈

110 g

Salted butter

🫒

45 ml

Olive oil

🌿

15 g

Fresh parsley

🧂

3 g

Sea salt

⚫

0.6 g

Black pepper

🧀

100 g

Parmesan cheese

🧀

240 ml

Fontinella cheese

Preparation Steps

  1. Step 1/13

    Preheat the oven to 400°F (205°C).

  2. Step 2/13

    Add 8–10 garlic cloves, 1/2 cup salted butter, 3 tbsp olive oil, 1/4 cup parsley, 1/2 tsp sea salt, and 1/4 tsp black pepper to the food processor.

    🧄Garlic cloves
    🧈Salted butter
    🫒Extra-virgin olive oil
    🌿Fresh parsley
    🧂Sea salt
    ⚫Black pepper

  3. Step 3/13

    Process the ingredients until they form a smooth, creamy garlic-herb butter paste.

    🥄Rubber spatula

  4. Step 4/13

    Transfer the garlic-herb butter paste to the mixing bowl.

    🥣Mixing bowl
    🥄Rubber spatula

  5. Step 5/13

    Add 1 cup Parmesan cheese and 1 cup Fontinella cheese to the bowl.

    🧀Freshly grated Parmesan cheese
    🧀Freshly shredded Fontinella cheese
    🥣Mixing bowl

  6. Step 6/13

    Fold the cheeses into the garlic-herb butter until evenly combined.

    🧀Freshly grated Parmesan cheese
    🧀Freshly shredded Fontinella cheese
    🥣Mixing bowl
    🥄Rubber spatula

  7. Step 7/13

    Place the 24-inch seeded Italian bread loaf on the cutting board.

    🍞Seeded Italian bread
    🪵Cutting board

  8. Step 8/13

    Cut slits across the loaf every 1.5 inches, stopping before the bottom crust so the loaf remains intact.

    🍞Seeded Italian bread
    🔪Chef's knife
    🪵Cutting board

  9. Step 9/13

    Divide all of the garlic-cheese butter mixture between the bread slits.

    🍞Seeded Italian bread
    🧄Garlic cloves
    🧈Salted butter
    🫒Extra-virgin olive oil
    🌿Fresh parsley
    🧂Sea salt
    ⚫Black pepper
    🧀Freshly grated Parmesan cheese
    🧀Freshly shredded Fontinella cheese
    🥣Mixing bowl
    🥄Rubber spatula

  10. Step 10/13

    Press the stuffed slices gently together and wrap the entire loaf tightly in aluminum foil.

    🍞Seeded Italian bread
    🧻Aluminum foil

  11. Step 11/13

    Place the foil-wrapped loaf on the baking sheet.

    🍞Seeded Italian bread
    🍳Baking sheet
    🧻Aluminum foil

  12. Step 12/13

    Bake the wrapped bread at 400°F (205°C) for 25–30 minutes, until the cheese is melted and the loaf is hot throughout.

    🍞Seeded Italian bread
    🍳Baking sheet
    🧻Aluminum foil

  13. Step 13/13

    Carefully unwrap the hot loaf and serve it by pulling apart the stuffed slices.

    🍞Seeded Italian bread
    🧻Aluminum foil

Composition

Ingredients

Types

Bakery, Dairy, Herbs, Seasonings

Ingredients

Seeded Italian bread, Garlic, Salted butter, Olive oil, Fresh parsley, Sea salt, Black pepper, Parmesan cheese, Fontinella cheese

Notes

Seeded Italian bread (24 inch long loaf), Garlic (8-10 cloves), Salted butter (room temp), Olive oil (extra virgin), Parmesan cheese (freshly grated), Fontinella cheese (freshly shredded)

Allergens

Gluten, Sesame, Milk

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Egg-Free

Calories

390 kcal

Macro nutrients

Protein: 14g, Carbohydrates: 37g, Dietary fiber: 2g, Total sugars: 2g, Total fat: 21g, Saturated fat: 10g

Nutritional Information

Minerals

Calcium: 310mg, Sodium: 690mg, Iron: 2.3mg, Potassium: 125mg

Vitamins

Vitamin A: 260mcg RAE, Vitamin C: 2mg, Vitamin K: 25mcg, Vitamin B12: 0.5mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

30 minutes

Overall

45 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

Chef's knife, Cutting board, Mixing bowl, Rubber spatula, Aluminum foil, Baking sheet

Appliances

Oven, Food processor

Type

Type

Type Of Dish

Bread, Side Dish, Appetizer

Occasions

Thanksgiving, Holiday Dinner, Party, Potluck, Family Dinner

Origin

Source

Platform

instagram

Original Creator

@spinachandbacon

Origin

Cuisine

Italian-American

Geographic

United States, North America

Various

Aspect

Texture

Crispy, Chewy, Creamy, Melty, Soft

Flavors

Garlicky, Buttery, Savory, Salty, Herbal, Cheesy, Rich

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Cool completely before storing,Wrap tightly in foil or place in an airtight container,Reheat until hot throughout), freezer : 2 months (Wrap tightly in aluminum foil,Place in a freezer-safe bag or container,Thaw overnight in the refrigerator before reheating)