Cheese

Aioli Asiago Cheese Bread

May 22, 2011
Author Notes

This recipe is probably an unconventional use of aioli, but if you love garlic you'll love this, too. It's wonderful paired with a simple grilled steak! —inpatskitchen

Test Kitchen Notes

When you slather homemade aioli on crusty bread, top it with a generous helping of cheese, and then bake it into melty goodness, it can't be bad. The scallions cut through the creamy garlic richness and keep this take on cheesy garlic bread tasting bright and fresh. The (easy!) aioli recipe makes enough for another loaf -- don’t question, just make two. Graciously accept the compliments and thanks of your dinner companions. —ALW

  • Makes enough for one 12-inch baguette
Ingredients
  • Aioli
  • 1 egg, room temperature
  • 2 cloves garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon Dijon mustard
  • 1/2 lemon, juiced
  • 1/2 cup neutral oil (canola or vegetable)
  • 1/4 cup extra-virgin olive oil
  • Garlic Bread
  • 3/4 cup Asiago cheese, shredded
  • 1/2 cup aioli (recipe above)
  • 2 tablespoons butter, softened
  • 3 stalks green onion, sliced
  • one 12-inch baguette, sliced lengthwise in two
In This Recipe
Directions
  1. Aioli
  2. Place egg, garlic, salt, Dijon, and lemon juice in the bowl of a mini food processor and blend until smooth.
  3. Combine the oils in a measuring cup. While the machine is running, drizzle them in slowly through the small hole on the lid of the food processor. Keep blending until the mixture is thick, then transfer to a container and place in the refrigerator until needed.
  1. Garlic Bread
  2. Mix cheese, aioli, butter, and green onions together in a bowl. Spread mixture on the cut sides of the baguette.
  3. Bake bread in an oven preheated to 350° F for 10 minutes, then turn on the broiler for 2 to 3 additional minutes until the bread is golden and bubbly. Serve immediately!

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Review
inpatskitchen

Recipe by: inpatskitchen

I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining. My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!