Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Garlic Bread

Smokin' BobSmokin' Bob Posts: 3
edited 7:44PM in Baking
• 1 Loaf of good French bread
• 1 Stick of lightly salted butter (softened)
• 5 Oz Triangle of real parmesan cheese (grated)
• Garlic salt or minced garlic
• 1 Pinch Hungarian Paprika
• 1 Pinch Dried parsley flakes
• 1 Pinch Fresh ground black pepper

InstructionsCut bread loaf lengthwise and lay the 2 sections side by side cut side up. Butter each side to your liking (I use real butter). Sprinkle garlic salt or spread minced garlic in a quanity that suits your taste. Use a full 5 oz of parmesan cheese on top of the 2 sections then sprinkle paprika, parsely flakes and ground pepper on top. Cut the 2 sections half way through with a bread knife making 2-3 inch wide pieces that will tear apart easily when done.While you are busy pulling pork or making final preparations of other BGE foods, place the bread on a bread stone heated to 350* in the BGE. Let this bake at 350* for 10-15 minutes until cheese is melted and has browned slightly on the surface. Remove and serve.NotesNumber of Servings: Time to Prepare:
Sign In or Register to comment.
Click here for Forum Use Guidelines.