Grilled Hasselback BaguetteGrilled Hasselback Baguette
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We stuffed this baguette with your favorite pizza toppings, then grilled it to perfection.
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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