Josephinas are a quick and zesty appetizer that take minutes to throw together with a minimal amount of ingredients as well. Think cheesy garlic toast with the addition of diced green chiles. Totally addictive and delicious!
Hey there folks. Today I’m coming in hot with a tasty little appetizer/snack for the weekend ahead.
I saw the recipe for Josephinas, aka Howell’s Bread, on the Kitchn’s website and as soon as I saw the picture I knew I was going to love it. Shame on me for not sharing it sooner.
Why You’ll Love this Recipe
If you’re a fan of cheesy garlic bread then you’ll love this recipe.
I don’t know about you folks, but I’m always looking for new appetizer recipes for weekend guests and game day.
These delicious little toasts are the perfect accompaniment to your comforting bowl of chili or even a salad.
A mere seven ingredients is all you’ll need for this recipe.
Ingredients You’ll Need
- unsalted butter
- Monterey Jack cheese
- garlic
- mayonnaise
- diced mild green chiles
- kosher salt
- French baguette
The topping mixture is a delicious combo of butter, mayo, garlic, Monterey Jack and chopped mild green chiles. I think you’ll agree the crispy crust of the French baguette slices topped with the cheesy mixture that’s broiled to perfection make for an appetizer that deserves 5 stars!
Step-By-Step Instructions
The first step is to add your softened butter, grated cheese, garlic, mayo, diced green chiles and kosher salt to the large bowl. You’ll mix until well combined and then cover the bowl with plastic wrap and refrigerate for at least one hour and up to one day.
The second step will be to slice your French baguette crosswise into 1/2-inch thick slices. You’ll place your slices on a baking sheet spacing them 1/2-inch apart.
The third step is to take out your butter mixture from the fridge and let it come to room temperature for a few minutes. Divide the mixture onto the bread slices and spread to the edges of the toast.
The fourth step is to broil your toasts, one tray at a time, rotating the tray halfway through, until the tops are browned and the edges are crispy, about 4-8 minutes per sheet.
Carefully watch your tray in the broiler so your toasts don’t burn.
These are tasty on their own, but also so delicious as a side for a salad or bowl of soup or chili. I bet you can’t eat just one!
Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!
A Few Cook’s Notes for Josephinas
When you grate your cheese, grate it on the large holes of a box grater.
Keep a close eye on your toasts when they are in the broiler. They can go quickly from lightly browned to burnt.
Josephinas
Print Recipe Pin RecipeIngredients
- 2 sticks (8 oz.) unsalted butter, softened to room temperature
- 8 oz. Monterey Jack cheese, shredded (2 cups)
- 2 cloves garlic, minced
- 1/2 cup mayonnaise
- 2 4-oz. cans diced mild green chiles
- 1 tsp. kosher salt
- 1 24-inch. French baguette
Instructions
- Add your softened butter, grated cheese, garlic, mayo, diced green chiles and kosher salt to the large bowl. You'll mix until well combined and then cover the bowl with plastic wrap and refrigerate for at least one hour and up to one day.
- Slice your French baguette crosswise into 1/2-inch thick slices. You'll place your slices on a baking sheet spacing them 1/2-inch apart.
- Take out your butter mixture from the fridge and let it come to room temperature for a few minutes. Divide the mixture onto the bread slices and spread to the edges of the toast.
- Broil your toasts, one tray at a time, rotating the tray halfway through, until the tops are browned and the edges are crispy, about 4-10 minutes per sheet. Carefully watch your tray in the broiler so your toasts don't burn.
Notes
Recipe adapted from the Kitchn
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