Butterless Garlic Baguette RecipeOrigin: Italy Period: Traditional |
|
This is the recipe for the classic cheese-based garlic baguette that uses olive oil rather than butter as the binding agent for the garlic mix and which is, typically, served as an accompaniment to pizza. Ingredients:
1 fresh French baguette 
Butterless Garlic Baguette Preparation:Method:To prepare the baguette hold a bread knife at a slight angle and cut through the bread so you get cuts every 2cm or so. If you hold the knife at an angle and just cut down then you will never completely cut through the bread. Fresh bread is best as the bread will 'give' a little and the segments won't break apart when you come to stuff with the butter mixture. Add all the ingredients (except the olive oil) to a bowl. mix to combine then add enough olive oil so that the mixture comes together as a smooth paste, using your fingers take scoops of the resultant cheese paste and stuff between the cuts you made in the baguette. Continue this process until all the butter mixture has been used up. Straighten out the baguette as best you can (it will form a banana shape with the stuffing) then place on a sheet of aluminium foil. Wrap this around the baguette to form a parcel then place in an oven pre-heated to 180°C. Bake for about 20 to 25 minutes, or until the butter has melted away and the bread is crispy. |
printer-friendly version|
Not the Recipe you were after? Try our Comprehensive Recipe Search: Add Celtnet Recipe: Butterless Garlic Baguette to your online bookmark site: 
|
|
More European recipes... More recipes for breads, cakes and pastries... More recipes for Bread... More Baking recipes... More Cheese recipes... More pizza recipes... |
Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you. |
One Million People CampaignIf you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices or my The Recipes of Africa eBook ebook as a gift for your donation! Over 3000 people visit this page daily if only 1 in 10 of you donate $1 that makes $2000 in 1 week. Enough money for 2 children to get an education for a year. Please use this button to donate just $1 now! As a thank-you you get to write an entire page on yourself for this site, including a link to your website. Become one of the 'One Million People' today! |
Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.
Other recipes with bread and cheese as primary ingredients: Greengage Salad Spicy Refried Bean Dip Chocolate Velvet Cheesecake Llysiau Gyda Saws Caws Tamarillo and Caramelized Onion Tarte Tatin Cheesecake Germania Autumn Pudding Potato Pancakes with Dulse Cyw Iâr Pen Llŷn Challah French Toast Parmesan White Sauce Semolina Gnocchi Stuffed Courgettes Vegetarian Quiche Milka Micic Marmalade Queen of Puddings Nettle Pâté Syrni Pyrih Ciabatta Lambada Collard Greens and Spiced Cheese Uberbackener Spinat mit Kase Pizza Giardiniera Vegetarian Pot Roast Tutum Boerag Peanut Butter Easter Cups Miniature Cheesecakes Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
If you were interested in these recipes then you may be interested in my Celtnet eBook Store here you will find many recipe eBooks, a number of which are available for only $1!
Couldn't find what you were looking for? Search the web:
