Korean Cream Cheese Garlic Bread is loaded with lots of garlic and cream cheese, plus a touch of sweetness, which makes this an incredible appetizer.
Cream Cheese Filling:
1 8 oz package of Philadelphia cream cheese, softened to room temperature
2 T sugar
2 T heavy cream
1 1/2 sticks butter or 12 Tablespoons
1 head of garlic (Mince the cloves or crush them into a paste)
2 T condensed milk
1 T honey
3 T parsley or cilantro or scallions, minced
Panko bread crumbs
Sprinkle of coarse salt
1 round loaf of sourdough bread (about 6″ in diameter)
Line a baking sheet with parchment and preheat the oven to 350.
To make the cream cheese filling:
Beat the cream cheese until smooth and creamy.
Add the sugar and mix well.
Add the heavy cream and whisk until smooth,
Scoop into a piping bag or a zip lock bag with one corner cut off or just use a knife and spatula when filling the bread.
To make the garlic butter:
Melt the butter in a large bowl. Add the minced garlic or paste, condensed milk and honey.
Stir in the eggs and parsley or scallions or both. Whisk until combine. Set aside.
Slice the loaf into 8 pie shaped sections without cutting through the bottom of the loaf.
Place the cream cheese mixture in between each bread section. Try to make this even!
Brush the garlic butter into every crevice, getting the insides and everywhere you can. Turn upside down and place in bowl upside down and then let the garlic soak in. Then lift out and let the excess drip off.
Sprinkle to top of the loaf with panko bread crumbs and some coarse salt. Place on the parchment lined baking sheet.
Bake 15 minute or until the bread is crisp and golden.
Keywords: Korean cream cheese garlic bread, Korean garlic bread, cream cheese garlic bread