Cheesy Garlic Bread with Mike’s Hot Honey
2–4
Buttery, garlicky, cheesy, sweet, and just a little spicy. This loaded garlic bread brings together melty New School American Cheese, oven-dried tomatoes, roasted garlic, and a finishing drizzle of Mike’s Hot Honey.
Ingredients
- ½ baguette, sliced lengthwise
- 3 tablespoons 4th & Heart ghee, softened
- 1 whole bulb garlic
- 1 pint mixed heirloom cherry tomatoes
- 2 oz. olive oil
- 4 slices New School American Cheese
- 2 oz. shredded New School American Cheese
- Mike’s Hot Honey, for drizzling
- Salt, to taste
Directions
Roast the garlic: Preheat the oven to 300°F. Wrap the whole garlic bulb tightly in foil and place it in the oven. It needs about 90 minutes total, so it goes in first.
Oven-dry the tomatoes: After the garlic has roasted for 30 minutes, toss the cherry tomatoes with olive oil and season with salt. Spread them on a baking sheet and add them to the oven. Roast until shriveled, jammy, and concentrated, about 1 hour. The garlic and tomatoes should finish together; the garlic is done when the cloves are completely soft and caramelized. Let the garlic cool slightly.
Heat the broiler: Switch the oven to broil (high) and set a rack about 6 inches below the heating element.
Prep the bread: Place the baguette halves cut-side up on a baking sheet. Spread the ghee evenly over the cut sides.
Add the roasted garlic: Cut the roasted garlic bulb in half and squeeze the softened cloves directly onto the bread. Spread the garlic evenly from edge to edge.
Layer on the cheese: Arrange the New School American Cheese slices evenly over the bread. Top with the oven-dried tomatoes, followed by the shredded New School American Cheese.
Make it melty: Broil until the cheese is fully melted, bubbling, and golden brown, 2–4 minutes. Keep a close eye on it so the bread doesn’t burn.
Finish it: Drizzle generously with Mike’s Hot Honey.
Serve: Slice into pieces and serve immediately while hot and crispy.
We believe in better
Fed up with the old school approach, longtime friends Alan Leavitt and Chef Eric Greenspan sought to create a cleaner, tastier alternative to traditional American cheese. After five years of tinkering with the cheese-making process, they created New School. American cheese done right.
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