THE EXPERIENCE
INGREDIENTS
125 gr. DODONI cow butter
1 garlic (whole)
1 tbs olive oil
1 small bunch of parsley
1 ts smoked paprika
1 ts salt
pepper
1 baguette of bread
100 gr. mixed cheese grated DODONI
PREPARATION
Leave the butter out of the fridge, at room temperature for at least 3 hours. Cut a piece of parchment paper and a piece of aluminum foil in dimensions 20 cm x 20 cm. And place the greaseproof paper on top of the foil.
EXECUTION
Cut the top of the garlic. Put the garlic in the center of the aluminum foil and add the olive oil and a little salt. Wrap the garlic well and put it in the oven. Bake at 180°C for 1 hour until the cloves are completely melted inside. Once cooked, take it out of the oven and let it cool slightly for 5-10 minutes. Then unroll and squeeze the garlic to get the cooked cloves. Put in a bowl the garlic, the DODONI cow butter, salt, pepper, paprika and mash with a fork until you have a homogeneous mixture. Cut the baguette lengthwise and spread the mixture on each side. Next, add the Dodoni cheese mix on top. Bake in the oven until the cheese is melted, at 180°C for about 7-9 minutes.