Cheesy garlic bread на русском
I discovered this recipe created by the Australian chef Ben O'Donoghue in BBC GoodFood Issue from June, 2004, and it has been one of my favourites ever since. This lovely bread with gooey center and crisp crust is a perfect accompaniment for any BBQ. Children love it, it's easy to make and worth every calorie.
125 g mozzarella ball
100 g parmesan cheese (taleggion in the original recipe)
100 g butter softened
3 garlic cloves, finely chopped
handful parsley leaves, chopped
some more chopped herbs if desired
1 long baguette
pinch of paprika (optional)
1. Light the barbecue. Chop the mozzarella, grate the parmesan, and put in a bawl together with butter, garlic, herbs, salt and pepper. Mix everything together with the wooden spoon or better with your hands.
2. Cut the baguette into slices not cutting all the way through, just about three quarters of the way.
3. Push the garlic butter generously between the slices, allowing some to ooze onto the top - it will caramelise and taste superb. Sprinkle the paprika over the baguette. Wrap the bread up like a cracker in a double thickness of foil. (You can prepare to this stage up to a day ahead).
4. Put the pack straight onto the barbecue. Cook for 2 minutes, then roll it over onto its side and cook for 2 minutes more. Roll it onto its other side and cook for a further 2 minutes. Have a peek - if the cheese is melting and the bread is crisp, remove it from the barbecue. Pull the slices apart and eat while hot and gooey.
To cook indoors: wrap in buttered foil, leaving it open along the top. Bake for 20 - 25 minus at about 200 C until the cheese has melted.