I’d never heard of this dish before. When I think of Brazilian cuisine, I see grilled meat with herb-rich chimichurri.
I accidentally discovered this method of making garlic bread and I’m so pleased I did. When you eat it, it truly feels quite decadent. With the cheese and the silkiness of the butter and mayonnaise, it has a super-rich taste.
I realize the cilantro may have already turned off a few individuals, but don’t worry, I’ll offer you a simple replacement.
Contents
- Brazilian garlic bread
- What bread to use?
- FAQs
- How to make garlic bread Gordon Ramsay?
- What is French garlic bread called?
- What is garlic bread native to?
- How do you make Rachael Ray garlic bread?
- What is the best combination for garlic bread?
- What is Guy Fieri’s roasted garlic bread recipe?
- What is the difference between Texas toast and garlic bread?
- How to roast garlic Bobby Flay?
- What is Calabrese garlic bread?
Brazilian garlic bread
Be warned: this garlic bread has a lot of garlic. This is due to a Brazilian ingredient or blend that is necessary to produce it.
I’m sure it could be toned down little, but while seeking for a real Brazilian side dish, I wanted to go as near to the original as possible. Most of the real recipes I discovered asked for much more garlic, which I had already reduced.
On the plus side, if you eat this garlic bread, you won’t get a cold for the next decade or two.
This recipe asks for Brazilian sofrito, but before you go looking for it, you should know that it’s simple to create with only a few basic ingredients. Onion, garlic, and olive oil.
Sofrito is a Brazilian classic that is used in a variety of meals, and judging by the quantity of garlic in it, it will outlast me on the shelf. Don’t hold me to it, but it definitely packs a powerful blow.
What bread to use?
The best part is that you can use any loaf of bread. I chose a white crispy loaf. Nothing fancy here, just a simple white cob bread.
When you slice the bread, you want to keep it together.
I kept the slice at a half-inch thickness because it keeps its form as you start dividing the bread after it has been made into garlic bread.
I cooked this on the grill since I was also cooking Rump Cap (Picanha) steaks, but there’s no reason why you couldn’t make it in the oven.