Michael Jordan's Steakhouse's Garlic Bread with Maytag Bleu Cheese Fondue
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 32
Ingredients
FOR THE GARLIC BUTTER:1 pound butter, softened2 tablespoons chopped shallots3/4 cup chopped garlic1/4 cup fresh lemon juice2 tablespoons chopped flat leaf parsleySalt and fresh ground pepper to tasteFOR THE FONDUE:16 ounces crumbled Maytag bleu cheese1 quart heavy cream1/4 chopped white onion1/3 cup white wine1 tablespoon unsalted butterSalt and fresh ground pepper to tasteFOR PRESENTATION:1 32 oz. loaf ciabbatta2 T Chopped fresh chives for garnish
To make the garlic butter: Combine all the ingredients in a food processor or Kitchen Aid mixer with paddle attachment and mix until thoroughly combined.
To make the fondue: Saute the onion in 1 Tbutter over medium heat until translucent, then deglaze with the white wine and reduce. Add the cream, bring to a boil and then reduce to a simmer. Add the cheese and reduce until the fondue's texture is thick and creamy and can coat the back of a spoon. Season with salt and pepper to taste. Serve immediately.
For presentation: Cut the bread into four rectangles and then cut those pieces half. With a spatula, spread a layer of garlic butter onto the top of each piece and place in a preheated 450-degree oven until golden brown (8-10 minutes). Remove and let cool slightly before cutting each piece into four more pieces.
Pool the warm fondue on the bottom of a serving plate and then stack the garlic bread pieces, Lincoln Log-style in the middle of the pool. Garnish with the chopped chives and serve immediately.
Makes 32 pieces of garlic bread.
Number of Servings: 32
Recipe submitted by SparkPeople user LANC92.
To make the fondue: Saute the onion in 1 Tbutter over medium heat until translucent, then deglaze with the white wine and reduce. Add the cream, bring to a boil and then reduce to a simmer. Add the cheese and reduce until the fondue's texture is thick and creamy and can coat the back of a spoon. Season with salt and pepper to taste. Serve immediately.
For presentation: Cut the bread into four rectangles and then cut those pieces half. With a spatula, spread a layer of garlic butter onto the top of each piece and place in a preheated 450-degree oven until golden brown (8-10 minutes). Remove and let cool slightly before cutting each piece into four more pieces.
Pool the warm fondue on the bottom of a serving plate and then stack the garlic bread pieces, Lincoln Log-style in the middle of the pool. Garnish with the chopped chives and serve immediately.
Makes 32 pieces of garlic bread.
Number of Servings: 32
Recipe submitted by SparkPeople user LANC92.
Nutritional Info Amount Per Serving
- Calories: 325.6
- Total Fat: 27.2 g
- Cholesterol: 82.9 mg
- Sodium: 416.7 mg
- Total Carbs: 14.6 g
- Dietary Fiber: 0.6 g
- Protein: 6.0 g
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