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Prepare the Roasted Garlic Butter: In a small pan, heat 1/4 cup vegetable oil over medium heat. Add the 1 cup peeled garlic cloves and roast, stirring occasionally, until golden brown and tender, about 8-10 minutes. Remove garlic with a slotted spoon and transfer to a bowl. Mash the roasted garlic thoroughly with a fork or potato masher until a paste forms.

To the mashed garlic, add 5 1/4 tablespoons softened unsalted butter, 1 finely chopped green chili, 2 tablespoons finely chopped fresh cilantro, 1/2 teaspoon red pepper flakes, and 1/2 teaspoon dried oregano. Mix all ingredients well until a smooth, flavorful garlic butter paste forms. Set aside.

Assemble the Garlic Bread: Take the 1 baguette, cut lengthwise into 2 halves. Generously spread the prepared garlic butter over the cut sides of both baguette halves. Next, evenly spread 1 1/2 cups shredded low-moisture mozzarella cheese over the garlic butter.

Sprinkle 1/2 cup finely diced green bell pepper over the cheese. If using, dip the 8 ounces cubed paneer into 1/4 cup spiced yogurt marinade, then arrange the paneer cubes over the toppings. Finish by sprinkling an additional 1/4 teaspoon red pepper flakes, 1/4 teaspoon dried oregano, and 1 tablespoon chopped fresh cilantro over the assembled bread.

Cook the Garlic Bread: Melt 1 tablespoon unsalted butter in a large skillet or frying pan with a lid over medium-low heat. Carefully place the assembled garlic bread halves into the pan. Place a small heatproof container with 1/2 cup water in the pan alongside the bread (this creates steam to help melt the cheese and keep the bread soft).

Cover the pan with the lid and cook for 7 minutes, or until the cheese is perfectly melted and bubbly, and the bread is lightly toasted.

Serve: Once cooked, remove the cheesy paneer garlic bread from the pan. Drizzle with 1 teaspoon extra virgin olive oil and slice into desired portions. Serve hot with 1/2 cup marinara sauce on the side.


Prepare the Roasted Garlic Butter: In a small pan, heat 1/4 cup vegetable oil over medium heat. Add the 1 cup peeled garlic cloves and roast, stirring occasionally, until golden brown and tender, about 8-10 minutes. Remove garlic with a slotted spoon and transfer to a bowl. Mash the roasted garlic thoroughly with a fork or potato masher until a paste forms.

To the mashed garlic, add 5 1/4 tablespoons softened unsalted butter, 1 finely chopped green chili, 2 tablespoons finely chopped fresh cilantro, 1/2 teaspoon red pepper flakes, and 1/2 teaspoon dried oregano. Mix all ingredients well until a smooth, flavorful garlic butter paste forms. Set aside.

Assemble the Garlic Bread: Take the 1 baguette, cut lengthwise into 2 halves. Generously spread the prepared garlic butter over the cut sides of both baguette halves. Next, evenly spread 1 1/2 cups shredded low-moisture mozzarella cheese over the garlic butter.

Sprinkle 1/2 cup finely diced green bell pepper over the cheese. If using, dip the 8 ounces cubed paneer into 1/4 cup spiced yogurt marinade, then arrange the paneer cubes over the toppings. Finish by sprinkling an additional 1/4 teaspoon red pepper flakes, 1/4 teaspoon dried oregano, and 1 tablespoon chopped fresh cilantro over the assembled bread.

Cook the Garlic Bread: Melt 1 tablespoon unsalted butter in a large skillet or frying pan with a lid over medium-low heat. Carefully place the assembled garlic bread halves into the pan. Place a small heatproof container with 1/2 cup water in the pan alongside the bread (this creates steam to help melt the cheese and keep the bread soft).

Cover the pan with the lid and cook for 7 minutes, or until the cheese is perfectly melted and bubbly, and the bread is lightly toasted.

Serve: Once cooked, remove the cheesy paneer garlic bread from the pan. Drizzle with 1 teaspoon extra virgin olive oil and slice into desired portions. Serve hot with 1/2 cup marinara sauce on the side.
