Potatoes were first to benefit from the Hasselback techinique--making thin slices crosswise toward the bottom of the vegetable, but not all the way through, so the potato becomes fanned, seasoned and baked until crisp. Here we've adapted the concept to garlic bread and updated it with cheese for an easy and completely mouthwatering cheesy bread side dish.

Source: EatingWell.com, December 2017


Recipe Summary

15 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F.

  • Cut vertical slits in the baguette, stopping just before you cut through so that the slices stay connected at the bottom. Space the slits about 1/2 inch apart. Place the baguette on a large baking sheet; bake until lightly toasted, 15 to 20 minutes. Remove from the oven and let stand until cool enough to handle, about 5 minutes.

  • Meanwhile, stir oil, garlic and pepper together in a small bowl. Combine cheese and parsley in another small bowl. Using a basting brush, lightly coat the inside of each slit and the crust with the oil mixture. Fill each slit with the cheese mixture. Bake until the cheese melts and the bread is very toasted, 8 to 10 minutes more.

Nutrition Facts

1 slice
88 calories; protein 2.8g; carbohydrates 11g; dietary fiber 0.4g; sugars 0.4g; fat 3.9g; saturated fat 1.2g; cholesterol 5.1mg; vitamin a iu 92.8IU; vitamin c 1.6mg; folate 1.9mcg; calcium 37.9mg; iron 0.6mg; magnesium 1.8mg; potassium 8.1mg; sodium 144.3mg.

1/2 starch, 1/2 high-fat protein