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Korean Inspired Cream Cheese Garlic Bread

Cheesy, creamy, buttery and garlicy… it really doesn’t get much better than that. This recipe was inspired by Korean cream cheese garlic bread but without the sweetness which I personally much prefer.

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Ingredients

  • Brioche buns – you can use any rolls for this recipe, but brioche are just that little bit more luxurious and buttery. ¾ 
  • Mozzarella cheese – I went with mozzarella for this recipe because of the stretch it gives you but you can use any other cheese if you’d prefer.
  • Cream cheese – nothing special here, just ordinary cream cheese will do – just make sure it’s softened. You can use reduced fat too for a marginally lighter version.
  • Roasted garlic – I slow roast a bunch of garlic at a time to use in cooking but if you want to use fresh garlic instead, use 2 cloves and mince it finely. 
  • Egg – I haven’t tried it but if you want to make this recipe egg free, I’m sure you could use an egg substitute instead. 
  • Rosemary – rosemary isn’t crucial but I love the flavour. If you want to use another herb, you could use parsley, thyme or dried herbs.
  • Butter – I used unsalted because I like to have control over the saltiness but you can use either. 

How To Make This Cheese Cream Cheese Garlic Bread

STEP 1

Add the cream cheese, roasted garlic and salt to a bowl and whisk until smooth and thoroughly combined. Add to a piping bag and set aside until needed.

STEP 2

Whisk your egg until the yolks and white are fully incorporated, then add the rosemary, butter and a pinch of salt.

STEP 3

Create 6 slits in each of your buns which are about 3/4 way through the rolls then pipe in the cream cheese mixture. 

STEP 4

Cover the slits with mozzarella and press it slightly into the cream cheese to make sure it stays put for the next step.

STEP 5

Dip the top side of the buns into the butter and egg mix and swirl it around for a few seconds to make sure it’s thoroughly coated and so it can suck up some of the mixture.

STEP 6

Place on a lined baking tray and bake in a 180˚C oven for 10-15 minutes until the cheese is melted and slightly golden.

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Recipe

Korean Inspired Cream Cheese Garlic Bread

Cheesy, creamy, buttery and garlicy... it really doesn't get much better than that. This recipe was inspired by Korean cream cheese garlic bread but without the sweetness which I personally much prefer.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Course Appetizer, Side Dish, Snack
Cuisine Korean
Servings 4

Ingredients
  

  • 3 brioche buns
  • ¾ cup grated mozzarella cheese

For the cream cheese filling

  • 100 g cream cheese (softened)
  • 1 bulb roasted garlic
  • a pinch of salt

For the butter glaze

  • 1 egg
  • 1 sprig rosemary (chopped, approx 1 tsp)
  • 50 g melted butter (cooled)

Instructions
 

To make the cream cheese filling

  • Add the cream cheese, roasted garlic and salt to a bowl and whisk until smooth and thoroughly combined.
  • Add to a piping bag and set aside until needed.

To make the butter mix

  • Whisk your egg until the yolks and white are fully incorporated, then add the rosemary, butter and a pinch of salt.

Assembly

  • Create 6 slits in each of your buns which are about 3/4 way through the rolls.
  • Pipe the cream cheese mixture into the holes then cover the slits with mozzarella. Slightly press the cheese into the filling to make sure it stays put for the next step.
  • Dip the top side of the buns into the butter and egg mix and swirl it around for a few seconds to make sure it's thoroughly coated and so it can suck up some of the mixture.
  • Place on a lined baking tray and bake in a 180˚C oven for 10-15 minutes until the cheese is melted and slightly golden.

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Mon Mack Food is my little space to share my passion for food. It is also a place to document the recipes I’ve created while cooking for friends and family! While it is now just a hobby, my absolute dream is to build this project into something I can one day call my job 🙂

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