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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. 

Recipe by MyRecipes


Credit: Aaron Kirk; Prop Styling: Christina Daley; Food Styling: Robin Bashinsky

Recipe Summary

15 mins
30 mins
Serves 10 (serving size: 5 slices)


Ingredient Checklist


Instructions Checklist
  • 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).

  • 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.) 

  • 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.