Oh no, it is the horrible carb loaded bad boy BREAD hahahaha. I know, I know – I can hear you ask yourself – but she is on modified keto, what is she doing with this delicate looking delight? Well because not everyone is on keto, and because it’s important for a wide range of palettes, plus; BALANCE people. I have shared and I will not lie, I do; from time to time have carbs in my diet. Is it the norm? Of course not; diets work best when you actually follow them, but I am in this long term, and to look at someone and say that I will never put a slice of bread or a bowl of pasta in my belly from time to time, would just be a bold faced lie. I have control over that though, I have control over what is on plate. My diet is a lifestyle. Breads, carbs, sugars, they are treats now, and not a part of my daily diet, and that is how I have balanced my diet.
This is your typical cuban bread from Walmart – for I think 2.00. The rest is stuff I had in the fridge. This is the bread we would often make with spaghetti or lasagna or any of those other carb filled friends.
The thing is this is more of a technique and tweaking than anything else. Now you could easily just throw some butter and cheese on top of the bread – but then where is the fun in trying new things? Plus, in my experience, once you have this bread – you really won’t want it any other way.
Things you will need:
1 loaf of cuban bread
1tbsp of heavy whipping cream
4 tbsp of unsalted sweet cream butter
1 cup of shredded sharp white cheddar
1/4 cup of shredded sharp cheddar (yellow)
1 tsp (or more depending on taste) of garlic salt
dash of parsley
You can adjust the recipe as you prefer to taste. The first step I generally do before I start cooking the rest of the meal. You will mix the garlic, white cheddar cheese, heavy whipping cream, butter on the stove over medium high heat – just long enough for everything to melt. This shouldn’t take too long, just stirring and mixing until well combined and melted together. Take off stove, pour into a covered dish and place into fridge.
Great now you made yourself some cheese butter!
I know simple right – a 5 minute little thing that turns an okkaayyy garlic bread into a satisfying and seductive delight that is slightly addictive.
When you are ready to toast the bread.
Now that the cheese butter is solid and can be scooped out like butter – apply to the top of the cuban bread. I generally just scoop out about 1 tbsp in even sections, and coat – then go back over to add any remaining. You can decide how much coverage – I like it messy, so I scoop mountains. Don’t judge me, if I am going to ingest carbs – I am gonna have them how I want them hahahaha.
Here is another preference point, I like a soft centered bread with a crunchy and cheesy top. I only top broil on high heat. You can decide what you want to do here. If you like a soft top and crunchy bottom, baking at 400 will get you there. So really at this step – decide where you want the crunch – and go with the setting on the stove that will get you to your desired crunch, and preheat. And if you like crunch on both – then run your oven at 400 for the first 7-10 minutes, then broil on high for 5-7 minutes.
Put your cheesy hot mess in the oven. And cook until the cheese starts to bubble. I know wth??? Right at the best part??? I know I know. But remember that 1/4 of sharp yellow cheddar? Yea – more cheese. Take your bread that is just a few minutes away from being done, and sprinkle the yellow cheese over the white mixture. Just lightly coated. Stick it back in the oven till you get the top how you prefer. Generally no more than 10-15 minutes total.
Sprinkle the tops with some parsley and serve on up.
Your family will thank you.
Happy Carb Catering Day!
P.S. Am I the only one that loves the burnt cheese slide off from oven baked foods? Cause I am about that life!