4.5
2 ratings

Tabasco Grinder Garlic Bread

Garlic bread with a kick
Tabasco Grinder Garlic Bread
Photo courtesy of Tabasco

This toasty garlic bread is topped with olive cream cheese and drizzled with a tangy and spicy vinaigrette.

Recipe courtesy of Tabasco and created by Chef Mason Hereford of Molly’s Rise & Shine and Turkey & the Wolf.

Ready in
20 m
10 m
(prepare time)
10 m
(cook time)
4
Servings
771
Calories Per Serving

Ingredients

For the cream cheese

  • Olive mixture (from a jar or the olive bar at your local market)
  • 1/2 Cup drained spicy olive mixture
  • 1/3 Cup drained pickled peppers (pickled cherry peppers or any pickled pepper will work)
  • 8 Ounces cream cheese, softened at room temperature
  • 1/3 Cup crumbled feta
  • 1/2 Teaspoon kosher salt

For the Tabasco vinaigrette

  • 3 Tablespoons Tabasco Original Red Sauce
  • 3 Tablespoons extra virgin olive oil
  • 1 Tablespoon dried oregano
  • 1 Teaspoon granulated garlic

For the Tabasco grinder garlic bread

  • 1 baguette sliced lengthwise
  • 1 stick butter
  • 1 Tablespoon minced garlic
  • 1 Teaspoon kosher salt
  • Salami, thinly sliced (optional)

Directions

For the cream cheese

Chop the olives and peppers or pulse them in a food processor until they’re all finely chopped, but not pulverized.

Strain out an excess liquid and reserve the solids.

Put the soft cream cheese in a food processor in several blobs and the feta and salt, and buzz until smooth, about one minute.

Add the chopped olives and peppers back to the food processor with the feta cream cheese and pulse just until it’s fully incorporated.

Yields 1 1/2 cups.

For the Tabasco vinaigrette

Combine all ingredients and set aside.

Yields 1 1/4 cups.

For the Tabasco grinder garlic bread

Preheat the oven to 350 degrees Fahrenheit.

In a small bowl, mix the garlic and butter.

Spread evenly across both halves of the baguette.

Bake for about 10 minutes or until the bread is golden brown and the butter is melted.

Reserve until it’s cool enough to handle.

Evenly spread the cream cheese across both halves of the baguette.

Add a single layer of sliced salami if you don’t want to keep it vegetarian.

Drizzle with the Tabasco vinaigrette.