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1 stick unsalted butter
3 garlic cloves, grated
2 small French baguettes, about 10-12 inches in length
12 ounces block whole milk mozzarella
4-5 Campari tomatoes on the vine
4-5 slices prosciutto
Salt and pepper, to taste
Preheat the grill to 350°F.
Begin by melting the butter in a small sauce pot. Grate in 3 cloves of garlic and cook until fragrant and butter has fully melted. Remove from heat.
Cut the bread on a slight bias about 3/4 of the way down, making sure the bottom of the bread stays connected. Do this with both loaves. Set aside.
Next, slice the mozzarella block in half, and then slice into thin pieces, about 1/4-inch thick. Set aside.
Slice the tomatoes the same as the cheese, about 1/4-inch thick rounds.
To assemble, alternate a slice of cheese with a slice of tomato in the sliced baguettes. Add a little piece of prosciutto in with every cheese slice.
Place each baguette on a piece of aluminum foil. Roll up the sides around the bread, so it acts like a boat to catch everything. Sprinkle both baguettes with salt and pepper and finish by drizzling the garlic butter evenly over.
Place on the grill, close, and cook for 10-12 minutes or until the cheese has melted, the bread has toasted and the prosciutto has gotten a little crispy. Serve immediately.
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- Today I'm taking everything glorious in the world, prosciutto, mozzarella, bread, and I'm putting it together into a Hasselback baguette. And I'll show you how. Let's get started. We are going to start with the garlic butter. I'm lighting my side burner on my grill. I'm going to add my butter. And I have some garlic. I'm peeling it, that way I can easily grate it. My butter has melted. Carefully grate the garlic in. And you don't even really need to cook the garlic because it's going to go on the grill and it'll get nice and toasty and nutty. So I am going to start on the bread portion. So I'm going to cut the bread. But I'm not going to cut all the way through. I cut it on a little bit of an angle, about half an inch wide. And then between each of these little cuts I put a piece of tomato, put a piece of cheese and prosciutto, my mouth is watering just talking about it. The baguettes are ready. I'm going to move on to my tomatoes. And I have some Campari tomatoes on the vine and these are perfect 'cause they'll fit right into the baguette. This is mozzarella cheese. And I'll cut it in half and these will fit in the bread as well. My bread is cut, my butter's ready, my tomatoes and cheese are cut as well. It's time to assemble. It's very, very easy. You start with a little piece of cheese, and then you do a piece of tomato, and then a piece of cheese, right? Who'd of thunk? And then continue cheese, tomato, cheese, tomato. And then to our prosciutto. You'll take a little piece and you'll tuck it in to bed with the cheese. So it's okay if your bread happens to break a little bit. We are going to put it on foil and then we can just push it together and the cheese will make it stick together, anyways. Grab some heavy duty foil. And I'm only doing this because if I put it directly on the grill, the cheese would kind of ooze out and go everywhere and you don't want to lose any cheese. That's crazy. I'm helping you. I'm going to drizzle some of this garlic butter over, about half of it. Whoo, hooo, hoo. And my grill is preheated. I'm going to place this little boat on there. Then I'm going to shut the lid so it acts like an oven and gets it nice and gooey and cheesy and melty. I'm going to continue on my other baguette. And you can put whatever you want. Any sort of cheese you like. It's perfect. And then drizzle the rest of the garlic butter over everything. Alright. On to the grill with its buddy. Close the lid. This should take, I don't know, 10, 15 minutes. Just keep an eye on it. It can burn, 'cause there is butter on it. But you just want it to get crispy, crunchy, ooey, gooey. Look how beautiful they look. Some tomato, some cheese, and the prosciutto gets a little crispy on top. Mmm. A little garlicky, cheesy, crunchy, melty. Delicious. Make this. It's so easy. It's so simple. And it's so good. Cheers.