Cheesy Garlic Bread Fondants

By: The Culinary Cartel

Cheesy Garlic Bread Fondants
cuisine icon Cooking Technique
Air Fry
cuisine icon Keywords
4 servings, air fry, american cheese, as needed, bloomer loaf, bread, cheese, chutney as needed, cook 35 min, dijon mustard, g butter, garlic, mozzarella ball, paprika, pastry, pepper as needed, prep 15 min, rream cheese, tbsp fresh parsley, vegetarian

prep icon Prep Time
15 min
cook icon Cook Time
35 min

serving icon Servings
4 Servings
Ingredients
  • 1 head garlic
  • 1 tbsp fresh parsley
  • 80 g butter
  • Salt pepper as needed
  • ½ bloomer loaf
  • 170 g American cheese
  • 80 g mozzarella ball
  • 120 g rream cheese
  • 1 tsp Dijon mustard
  • ½ tsp paprika
  • Rocket as needed
  • Mango chutney as needed
Instructions
  • Cut 1/5 off the top of the garlic head to expose the cloves. Place the garlic in tinfoil, drizzle with oil and sprinkle over salt and pepper. Wrap the foil, then place the garlic into the Air Fryer.
  • Select Air Fry, set the temperature to 190°C and time to 15 Minutes. Once the timer is up, the garlic should be golden brown and the cloves soft and squishy. Add more cooking time as necessary, as heads of garlic will vary in size.
  • While the garlic cooks, prepare the bread. Using a cookie cutter or knife, cut a circle slightly larger than the base of your ramekin out of a slice of bread, and then a second circle that will become the ‘top’. Using another piece of bread, cut a long rectangle, wide enough and long enough to cover the edge of your ramekin. These 3 pieces of cut bread will form the outer shell of your fondant. Repeat this cutting step for all 4 ramekins.
  • Once the garlic is cooked, squeeze the cloves into a bowl with the soft butter & chopped parsley. Season with salt and pepper then mix until well combined.
  • In another bowl, combine the ingredients for the cheese mix and season with salt and pepper and set aside.
  • Butter the pieces of bread you cut earlier on one side, then line the base of each ramekin with the larger circle, butter side facing out, then position the rectangle around the inside edge of the ramekin. Lightly push the bread into your ramekins to flatten slightly, and press the seams of your bread pieces together to form a tight seal – it should look a little like a pie dish.
  • Fill the bread lined ramekins with the cheese mixture, leaving a little space free near the top. Once filled, firmly press the ‘top’ circles of bread on to the cheese, pinching at the edges to form another seal and to enclose the cheesy filling.
  • Cover the ramekins with tinfoil, then prick a few holes into the top of the foil to allow the steam to release, whilst keeping the fondants crispy.
  • Place the ramekins into the Vortex and select Air Fry. Set the temperature to 175°C and the time to 20 Minutes. After 15 Minutes, remove the foil from the fondants before continuing the cooking for the last 5 Minutes until they turn a deep golden.
  • Remove the ramekins from the Air Fryer and set aside for a moment. Prepare your serving plate with rocket and pickle, then invert the fondants form the ramekins and serve immediately while gooey and hot.
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