Tabasco Grinder Garlic Bread
Tabasco Grinder Garlic Bread
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.
Prep Time
10
minutes
Cook Time
10
minutes
Servings
4
servings
Total time: 20 minutes
Ingredients
- 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 ounce cream cheese, softened at room temperature
- 1/3 cup crumbled feta
- 1/2 teaspoon kosher salt
- 3 tablespoon tabasco original red sauce
- 3 tablespoon extra virgin olive oil
- 1 tablespoon dried oregano
- 1 teaspoon granulated garlic
- 1 baguette sliced lengthwise
- 1 stick butter
- 1 tablespoon minced garlic
- 1 teaspoon kosher salt
- salami, thinly sliced (optional)
Directions
- 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.
- Combine all ingredients and set aside.
- Yields 1 1/4 cups.
- 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.