Guest post from Brigette Shevy
There aren’t many things that can compare to a fresh, hot piece of bread slathered with butter… at least in my opinion (Am I the only one?). Here’s a recipe that satisfies my craving for fresh bread without heating up my house at the same time.
This Grilled Three Cheese Bread is a sure winner, and goes well with many different grilled main dishes. The grill is the perfect way to get that crispy outside and soft, chewy, melt-y inside. Yum!
I like the fact that it can be made up a couple of hours ahead of time. The only last-minute thing I have to think about is sticking it on the grill 10 minutes before the main course is finished.
Grilled Three-Cheese Bread
- 2 Tablespoons cream cheese, softened
- 3 Tablespoons butter, softened
- ½ teaspoon salt
- 1 garlic clove, minced
- ¼ cup grated Parmesan cheese
- ½ cup mozzarella cheese
- Dried or fresh chopped herbs to taste, optional (I like to use fresh basil, parsley and chives)
- 1 loaf French/Italian bread, sliced
Preheat grill to medium heat.
Mix cream cheese and butter together until well blended. Add remaining ingredients except bread and mix well. Spread mixture on both sides of each piece of bread and put bread back into a loaf shape. Wrap bread in a large piece of heavy-duty aluminum foil and secure tightly.
Grill 8-10 minutes over medium heat, turning once.
Brigette is a full-time wife and mother who is blessed with three amazing bundles of energy (ages 5, 3, and 1). She enjoys music, experimenting in the kitchen, homeschooling her children, finding great deals, long-distance running, and anything chocolate.
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{ 2 comments... read them below or add one }
We make something very similar to this often on the grill in the summer. To save time, instead of cutting the slices and “buttering” each slice, we cut it lengthwise (like a hot dog bun), slather on the toppings, wrap in foil, grill and then cut into slices after it’s baked.
I do it baked but I butter the French bread on bottom, put mustard on both sides, put garlic powder on bottom half and thyme on both halves, then use swiss cheese and bake covered in foil at 325 until it is crunchy on crust.
I usually serve this with tomato bisque soup.