This week is G and to me that means GARLIC! Garlic is such a versatile ingredient and it's in almost every savory dish to add a layer of flavor. This week I had intended to do a chicken dish instead - 40 Cloves and a Chicken. Unfortunately the chicken came out way over cooked so I switched it up. (Luckily I got some garlic confit out of my mistake).
This pull apart bread was incredibly easy to make and would be a fun appetizer to bring to a party since it can be enjoyed warm or at room temp. I served mine with a garlic cream sauce or you could do a more traditional marinara (store bought is fine).
Garlic Bread:
2. Mince garlic and add to a microwave safe dish big enough to hold all ingredients. Cube the butter and add to garlic. Microwave on high for 30-60 seconds until the butter is melted.
3. Add the Parmesan cheese, Italian seasoning, salt and pepper to butter mix. Stir to combine.
4. Cut each biscuit into 6 equal wedges. Add to butter and gently mix to get all of the dough covered in the butter mixture.
5. Add biscuit and butter mixture to a Bundt cake pan. Cook for 22-25 minutes until biscuits are cooked through and outside is nicely golden brown.
6. While bread cooks, make dipping sauce. Combine all dipping sauce ingredients in a small container but chives. Use an immersion blender to blend the mix together. Fold in chives. Place in a small dish for serving and set aside.
7. Once cooked allow pan to rest for 3 minutes. Place a plate over top and using oven mitts quickly turn it 180 to flip the bread out of the pan and onto the plate.
1 can refrigerated biscuit dough
1 stick butter
3 cloves of garlic minced
1/2 cup grated Parmesan cheese
1 tsp Italian seasoning
1 tsp salt
1 tsp black pepper
Dipping Sauce:
1/4 cup mayonnaise
1/4 cup sour cream
6 roasted garlic cloves
1 tsp salt
1 tsp black pepper
1 tsp red pepper flake
1 Tbsp chives, finely diced
Directions:
1. Preheat oven to 350 degrees.
1 stick butter
3 cloves of garlic minced
1/2 cup grated Parmesan cheese
1 tsp Italian seasoning
1 tsp salt
1 tsp black pepper
1/4 cup mayonnaise
1/4 cup sour cream
6 roasted garlic cloves
1 tsp salt
1 tsp black pepper
1 tsp red pepper flake
1 Tbsp chives, finely diced
2. Mince garlic and add to a microwave safe dish big enough to hold all ingredients. Cube the butter and add to garlic. Microwave on high for 30-60 seconds until the butter is melted.
3. Add the Parmesan cheese, Italian seasoning, salt and pepper to butter mix. Stir to combine.
4. Cut each biscuit into 6 equal wedges. Add to butter and gently mix to get all of the dough covered in the butter mixture.
5. Add biscuit and butter mixture to a Bundt cake pan. Cook for 22-25 minutes until biscuits are cooked through and outside is nicely golden brown.
6. While bread cooks, make dipping sauce. Combine all dipping sauce ingredients in a small container but chives. Use an immersion blender to blend the mix together. Fold in chives. Place in a small dish for serving and set aside.
7. Once cooked allow pan to rest for 3 minutes. Place a plate over top and using oven mitts quickly turn it 180 to flip the bread out of the pan and onto the plate.
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