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Ultimate Baked Garlic Bread

10

20

Apple

Crusty loaves are slathered with an herbed chili, mayo and butter mixture and topped with fresh grated mozarella and parmesean then baked over applewood until melty and crisp. These baguettes ain't for the faint of heart.

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  • 1 Pound baguette

  • 1/2 Cup (1 stick) unsalted butter

  • 1/2 Cup mayonnaise

  • 4 Tablespoon chopped fresh Italian parsley

  • 6 garlic cloves, minced

  • Kosher salt

  • red pepper flakes

  • 1 Cup shredded mozzarella cheese

  • 1/2 Cup grated Parmesan cheese

  • 1

    When ready to cook, set the Traeger temperature to 375℉ and preheat with the lid closed for 15 minutes.

    375 ˚F

  • 2

    Cut the baguette in half lengthwise.

    • 1 Pound baguette

  • 3

    In a medium bowl, stir together the butter, mayonnaise, parsley, garlic, salt, and red pepper flakes until well combined.

    • 1/2 Cup (1 stick) unsalted butter

    • 1/2 Cup mayonnaise

    • 4 Tablespoon chopped fresh Italian parsley

    • 6 garlic cloves, minced

    • To Taste Kosher salt

    • To Taste red pepper flakes

  • 4

    Spread the butter mixture on the baguette halves, then top with the mozzarella and Parmesan cheeses.

    • 1 Cup shredded mozzarella cheese

    • 1/2 Cup grated Parmesan cheese

  • 5

    Place baguette halves directly on the grill grates, cut-side up (if you prefer softer bread, sandwich the halves together and wrap in foil before placing on the grill). Close the lid and cook until the cheese is melted and the baguette is browned around the edges, 15-25 minutes.

    375 ˚F

  • 6

    Serve warm. Enjoy!

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