Oh hayyyy, favorite word. CHEESY.
I really know very little about the seasonality of vegetables, but one article said asparagus, radishes, green peas and watercress were spring-like, so here we are with an epic garlic bread to fill your spring with.
Lately I’ve been having deep feelings towards asparagus. Like right swipe feelings. Can we just take a moment to acknowledge that it is the prettiest vegetable?
So as I’m typing this up I’m on vacation in Taos and am sipping some rum + Welch’s grape juice + sparkling water. It’s nice. If I seem off, that’s why.
Andrew’s sister’s husband (my brother-in-law Brandon) and me both graduated and have jobs so Andrew’s parents took us on a graduation trip. There’s a hot tub and everyone has their own bathroom. I’ve decided on vacation you need nothing else. Ohhh and James Taylor is playing. Ohhhh and I bought whole wheat crackers at the store that taste like cookies.
Here’s the deal on this garlic bread. I wanted to make breakfast pizza…but then this recipe happened instead. That’s what happened. Not very exciting. But it is very exciting because this cheesy bread happened. Yup.
First you brush a heavy dose of olive oil, garlic & sea salt onto a sliced baguette. Bonus points if you use a flavored sea salt like rosemary or truffle. So salty & cheesy. You’re gonna love it.
Then you sprinkle with CHEESE. I used Parmesan & sharp sharp sharp cheddar. Then into the oven it goes until the bread is crispy and the cheese is melted.
A couple weeks ago I dropped some cheese in the bottom of my oven and obviously it’s still there because cleaning isn’t one of my skills. But it’s great. Now every time I turn on the oven it smells like crispy cheese…even if I’m not making crispy cheese. So great.
Back to the garlic bread. Then I added fried eggs, roasted asparagus, peas and corn.
And some pickled radishes & watercress for a little bit of FRESHness.
I’d never bought watercress before this. And I was telling the grocery store checker all about how it was my first time buying watercress ya know. And she really didn’t even care. And then she dropped all my eggs on accident and it got kinda awkward.
But watercress, it’s a nice way to green up a baguette and your life. So perhaps go buy some immediately and use it to make these cheesy + veggie garlic breads.
Springtime Cheesy Garlic Bread
Garlic bread just got a bunch more toppings.
Yield: serves 2-3
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
5 tablespoons olive oil, divided
1 teaspoon minced roasted garlic (mine was from a jar)
1 teaspoon garlic powder
1/2 teaspoon sea salt
2/3 cup grated Parmesan
1/3 cup sharp white cheddar (I used Cabot clothbound cheddar)
1 bunch asparagus, trimmed to use only the top 1/3rd of the spear
2/3 cup fresh watercress
1/4 cup frozen green peas, thawed & heated
3 tablespoons frozen corn, thawed & heated
4 radishes, thinly sliced
1/3 cup rice vinegar or red wine vinegar
3 fried eggs
Preheat oven to 400ºF. In a bowl, combine sliced radishes with vinegar. Cover and place in the fridge. In a separate small bowl, combine 3 tablespoons olive oil, minced garlic, garlic powder and sea salt. Set aside.
On a rimmed baking sheet, toss together asparagus, 2 tablespoons olive oil & salt/pepper. Bake for 10 minutes. Meanwhile, slice the baguette in half lengthwise. Use one side and set the other half aside to use to make croutons later that week. Drizzle or brush the olive oil mixture onto the bread. Top the bread with Parmesan and sharp cheddar. Place in the oven with the asparagus until bread is crisp and cheese is melted, about 5 minutes. Remove bread from oven and top with a layer of watercress, 3 fried eggs, roasted asparagus, green peas, corn, pickled radishes and a couple more sprigs of watercress. Slice & serve.
I only made one side of the baguette and put the other half in the freezer to make into croutons at a later time. Feel free to double the toppings and make both baguette sides into cheesy garlic bread.