Gorgonzola Garlic Bread

"The most decadent take on garlic bread I've ever come across. Appeared in Gourmet, December 1998 A recipe from Callahan's Cafe Zelda, Newport RI"
Gorgonzola Garlic Bread created by gailanng
Ready In:
48hrs 25mins




  • Garlic Oil:

  • Preheat oven to 450°F.
  • Wrap garlic head in foil and roast in middle of oven until tender, about 45 minutes.
  • Carefully unwrap garlic and cool.
  • Horizontally halve garlic head and arrange, cut sides down, in a small bowl with oil.
  • Let mixture stand, covered and chilled, 2 to 3 days to infuse oil with garlic flavor.
  • Preheat broiler.
  • In a saucepan boil cream, stirring occasionally, until reduced to about 1/2 cup.
  • Add Gorgonzola and cook over low heat, stirring constantly, until cheese melts and sauce is smooth.
  • Remove pan from heat and keep sauce warm, covered.
  • Horizontally halve baguette and arrange, cut sides up, on a baking sheet.
  • Broil bread 2 to 3 inches from heat until golden. (If crust is soft, you may broil crust side of baguette as well.)
  • Brush cut sides of baguette with garlic oil and season with salt.
  • Cut baguette crosswise into 1-inch-thick slices.
  • Pour warm Gorgonzola sauce onto center of a large plate and arrange roasted garlic bread slices around sauce.

Join The Conversation

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  1. gailanng
    Love garlic AND blue cheese and, well, let's just say that a first date after one bite would be a very bad idea, indeed.
  2. gailanng
    Gorgonzola Garlic Bread Created by gailanng
  3. JackieOhNo!
    Wow! Is this rich! I could have made a meal out of this, it was that good. Good quality bread is essential, though. I used a sesame-seeded Italian bastone fresh from the baker. Before dipping the bread in the gorgonzola sauce, I tasted it and the garlic-flavored oil really shines through. I will definitely be making this again! Thanks for sharing this first-class recipe. Made for Fall PAC 2012.
  4. highcotton
    Simply blew us all away. Absolutely fabulous!!
  5. KimmieCat1
    Fabulous dip. I made for a game day recipe and it was loved by all. My little bro kept mentioning how this was restaurant quality. My hubby accidently threw away the marinating garlic oil, so I used the oil from a jarred minced garlic and I think it turned out great that way. I will be making again and again. Thanks Clean Plate Club for a wonderful recipe.


<p>Wife of a professional cook, Mom, Omnivore. We love to travel and seek out the best regional food as we go.</p>
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