Palets de fromage à la crème à l’ail

Ingrédients

• 1 loaf sliced white bread (16 oz )
• 8 oz cream cheese (softened)
• 1/2 cup unsalted butter (cubed)
• 8 garlic cloves (minced)
• 2 tablespoons chopped fresh parsley
• Pinch of salt
• 1/2 cup milk
• 1 large egg

Préparation

1. 1

   Preheat the oven to 375°F. Line a baking sheet with foil, place a wire rack on top, and spray the rack with nonstick spray.

2. 2

   Spread cream cheese (about 2 tablespoons) into the center of one slice of bread. Top with a second slice.

3. 3

   Use a round cookie cutter to press down and cut out a circle, sealing the cream cheese inside and discarding (or saving) the crusts. Repeat with remaining bread and cream cheese until you have about 12 to 14 disks.

4. 4

   In a large skillet over medium-low heat, melt the butter. Add the garlic and parsley and cook for 1 to 2 minutes until fragrant. Reduce heat to low and stir in the milk and a pinch of salt. Add the egg and whisk quickly to combine. The mixture should be kept on low, not hot, to avoid cooking the egg.

5. 5

   Carefully dip each bread disk into the warm garlic butter mixture, coating both sides well.

6. 6

   Place disks onto the prepared rack and bake for 20 minutes, or until golden brown and slightly crispy on top.

7. 7

   Remove from the oven and dredge each disk one more time in the remaining garlic butter mixture. Serve hot.