Baton baked with cheese and garlic
Before the guests arrived, I baked a loaf like this - a great alternative to regular bread. The loaf is browned and becomes crispy, and soft inside, and the cheese is slightly melted, and the spiciness of garlic.... Because of the hurry I didn't make a good photo, but believe me, it is delicious, and if you serve it with borscht, you can swallow your tongue. A little stuffing was left and I made the next day the same in the microwave - also not bad, but the loaf is not so crispy, so it is better not to hurry and cook in the oven.
Composition:
- bacon or baguette (yesterday's) - 1 piece .
- hard cheese (ideally Parmesan) - 100g .
- cream butter - 100 gr.
- garlic - 3 cloves
- parsley - a bunch
Cooking a loaf baked with cheese and garlic:
I used Adygea cheese, it's a bit hard to melt, it's better to use any easy-melting cheese, and ideally Parmesan.
Stir everything together, add the softened butter and mix until smooth. I salted and peppered the filling, but it depends on the saltiness of the cheese.
Cut the loaf or baguette into slices, without cutting all the way through. Fill the slices generously with the filling.
Wrap the loaf in foil and bake for 20 minutes in a preheated 200 degree oven. Then unwrap the foil and place for another 5-10 minutes in the oven, under the grill if you have a grill. When the loaf is browned and the cheese is melted, serve Welcome!
