Cheese

Aioli Asiago Cheese Bread

May 22, 2011
2 Ratings
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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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!

23 Reviews

g December 13, 2015
this bread is fantastic because the aioli is so rich with the cheese in , it is just devine
 
Author Comment
inpatskitchen December 13, 2015
Thanks g! I'm so happy you enjoyed!!
 
Brussels S. April 18, 2014
This is hard to look at without immediately wanting to eat it. My mouth is watering.
 
Author Comment
inpatskitchen April 18, 2014
Thanks so much! That camera of mine actually works now and then!! (lol)
 
bgavin April 16, 2014
Pat, I just finished reviewing your chickpea bolognese and was browsing through the next contest. Imagine my surprise when the most appealing scallion recipe was yours! [email protected]
 
Author Comment
inpatskitchen April 16, 2014
Thanks so much bgavin! It really is a "killer" bread! Hope you liked the bolognese...
 
lmayb6 May 24, 2011
My family will love this...i will have to triple+ this recipe!! Yum Yum!!
 
Author Comment
inpatskitchen May 24, 2011
Yes Yes.. triple it! Thanks! I hope you enjoy!
 
Hi,

This recipe does sound and look great from the pictures. I will have to make it for myself or for me and my friends & family sometime soon. Thanks for the recipe idea.
 
Author Comment
inpatskitchen May 24, 2011
Thanks! If you make it please let me know what you think.
 
lapadia May 22, 2011
This truly is a "killer" recipe!
 
Author Comment
inpatskitchen May 22, 2011
Yes..in many ways!!
 
Sagegreen May 22, 2011
Wow is right. If screens were edible....
 
Author Comment
inpatskitchen May 22, 2011
Sometimes my camera cooperates...thanks
 
wssmom May 22, 2011
WOW! Sounds incredible and the picture looks equally yummy!
 
Author Comment
inpatskitchen May 22, 2011
Thanks wssmom! Love that garlic!
 
SKK May 22, 2011
This recipe is such a temptation - I will make it for a large gathering because otherwise I will eat it all myself!
 
Author Comment
inpatskitchen May 22, 2011
Thanks so much..but go ahead and indulge!
 
GiGi26 May 22, 2011
Steak would be great with it. BUT, I think Icould eat just this for dinner!!!! mmmmmm
 
Author Comment
inpatskitchen May 22, 2011
You're right GiGi26..it's good all by itself! Thanks!
 
boulangere May 22, 2011
OMG! I could eat the whole thing all by itself in one sitting.
 
Author Comment
inpatskitchen May 22, 2011
Feel free..but unless you're sharing, stay away from others for a while. Thanks!
 
boulangere May 22, 2011
Share? This? That's a joke, right? I'll be the one stuffing it down, all doors locked, all lights out, curtains drawn.