Photo: Aaron Kirk; Prop Styling: Christina Daley; Food Styling: Robin Bashinsky
Active Time
15 Mins
Total Time
30 Mins
Yield
Serves 10 (serving size: 5 slices)

There’s no doubt, you know as soon as you tear off a slice of this hasselback beauty that it’s the type of thing you shouldn’t eat more than once in a given calendar year. But that’s exactly why this recipe makes a great appetizer for holiday gatherings. You’ll definitely want to pick up a good quality baguette (we tested using bread from Whole Foods) for this recipe in order to avoid having your bread disintegrate during its decadent butter bath. 

How to Make It

Step 1

Preheat oven to 375°F. Place butter, garlic, thyme sprigs, and 1 cup of the cheese in a saucepan over medium. Cook, stirring occasionally, until melted, 5 to 6 minutes. Remove from heat; let stand 10 minutes. Discard garlic cloves and thyme sprigs. Place butter mixture in a tall slender container (such as a pint glass).

Step 2

Cut baguette into 4 equal lengths. Slice each piece crosswise at 1/8-inch intervals, cutting to within 1/4 inch of bottom of the bread. (Do not cut all the way through bread.) 

Step 3

Dunk each piece of bread into butter mixture, fanning out slightly to soak bread. Place bread on a rimmed baking sheet lined with aluminum foil. Bake in preheated oven until lightly toasted, 10 to 12 minutes; remove from oven. Top evenly with remaining 1 cup Gorgonzola crumbles. Bake at 375°F until cheese melts, 3 to 4 minutes. Place on a cutting board or serving platter. Sprinkle with thyme leaves.

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