Blue Cheese Garlic Bread

Submitted by Marg (CaymanDesigns)

"Saw this in a Holiday cookbook and just had to jot it down. I love blue cheese and garlic so I knew it would be a winning combination. I use my Whole Wheat French Bread Recipe #102132 for the bread. When I don't have chives available, I use 1/4 tsp. onion powder. Excellent with spaghetti!"

 

• Ready In: 35mins
• Ingredients: 6
• Serves: 10

ingredients

• 1⁄2 cup butter, softened
• 4 ounces crumbled blue cheese
• 2 tablespoons grated parmesan cheese
• 1 tablespoon snipped chives
• 1 teaspoon garlic powder
• 1 loaf unsliced French bread

directions

1. In a small bowl, combine the first five ingredients.
2. Cut bread into 1-inch-thick slices, but not all the way through, leaving slices attached at the bottom.
3. Spread cheese mixture between slices. Wrap loaf in a large piece of heavy-duty foil (about 28 inches x 18 inches). Fold foil around bread and seal tightly.
4. Bake at 350°F for 20 minutes or until heated through. Serve warm.

Reviews

[Alli M.]

This recipe is very reminiscent of Billy Blue Bread from restaurant in my childhood hometown, and I am thankful for the starting place.<br/><br/>I used a little less blue cheese, added two fresh garlic cloves (minced) in addition to the powdered, and added 1 T or so of mayonnaise (to make it more like what I was craving)... It was pungent, garlicy, and decadent: exactly the dinner (with red wine & a very large salad) I'd hoped for for New Year's Eve.

 

[PrincessPage]

thanks, this was just what i was looking for to accompany my fish and broccoli.

 

[Canadian_in_the_Bay]

This is really good. I made half of a batch of the spread and used it for a whole baguette. Definitely one to make again.

 

[Sureglad]

Yum-O! I substituted gorgonzola for blue cheese because I had it on hand. I served this at a Labor Day BBQ and was begged for the recipe. Thanks Marg!

 

[GaylaJ]

Wow, Marg, we just loved this bread! We are blue cheese lovers so this really hit the spot. I did use minced fresh garlic rather than garlic powder. I find it easier when making this type of bread to turn it on its side after slicing, bend backward in a slight curve, then butter the insides of the slices. This opens them some and I think makes it easier, as long as you can do this without breaking the slices apart. Anyway, this was fantastic with our soup tonight and I really appreciate you posting this tasty recipe.