If you have a hankering for jalapeño poppers but don’t have the time, this is a great alternative. This recipe will also work well with pre-made garlic bread.
Caution: this recipe is spicy! Reduce the number of jalapeños used if you don’t have a high chilli tolerance.
Serves: 4-6
INGREDIENTS
1 baguette
150 grams butter, softened
4 cloves garlic, minced
250 grams cream cheese, softened
¼ cup chopped pickled jalapeños, plus extra for on top
¼ cup grated mozzarella
¼ cup grated cheddar cheese, plus extra for on top
cracked pepper
sea salt
METHOD
In a bowl, mix together butter and 2 cloves of the chopped garlic. Season with salt and pepper.
Slice the baguette in half lengthways and spread the garlic butter over the baguette. Grill for 2-3 minutes until golden brown.
In a bowl, mix together the remaining ingredients, season with salt and pepper. Spoon the mixture over the garlic bread and spread it out evenly. Top with a little extra grated cheddar cheese and pickled jalapenos. Grill for 5 minutes or until bubbling and becoming golden brown.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.