Remember my Garlic Chipotle Butter recipe? Well, a fellow blogger, Rachel of Rachel Cotterill, suggested using this on a garlic bread. I did, and it was the best suggestion ever! It rendered so much bread for just two people that I took it over and shared it with Kimi, LLS and LLJ.
While it was baking, it smelled AMAZING! I didn’t know if it was the garlic, the bourbon or the chipotle peppers, but I didn’t want the smell to leave my house! For those of you who think this will be spicy, it’s not. Heat yes, spicy, not really. My 10 year old nephew ate it and he wanted seconds. So the next time you’re looking to make some cheesy bread, look no further!
- 1 cup of shredded mozzarella cheese
- 1 cup of shredded sharp cheddar cheese
- 3/4 cup of scallions, chopped
- 1 tablespoon of fresh Italian parsley, finely chopped + extra for sprinkling on top
- 1/2 cup of mayonnaise
- 2 tablespoons of sour cream
- 6 tablespoons of garlic chipotle butter, softened
- 1 loaf of ciabatta
In a large bowl combine cheese, scallions and 1 tablespoon of parsley. Stir in mayonnaise and sour cream. Then add the garlic chipotle butter and mix until everything is well combined.
Preheat the broiler. Line aluminum foil on a baking sheet/pan. Slice ciabatta bread in half horizontally and lay it crust side down on the baking sheet/pan. Spread the cheese mixture evenly over the bread and place it under the broiler until slightly brown, about 3-5 minutes.
Remove bread from the broiler and let it sit for 5 minutes or until cool enough to handle. Sprinkle the remaining chopped parsley on top, slice the bread and serve.