📝 About This Recipe
In Brazil, no Churrasco (barbecue) is complete without the legendary Pão de Alho. This isn't your average garlic bread; it's a decadent, creamy, and pungent masterpiece featuring crusty rolls stuffed with a rich blend of cheeses, garlic, and herbs. Grilled until the outside is golden-crisp and the inside is a molten, savory delight, it is the undisputed star appetizer of the Brazilian grill.
🥗 Ingredients
The Bread
- 6 pieces French Rolls (Pão Francês) (or individual mini baguettes)
The Garlic Cream Base
- 1 cup Mayonnaise (full-fat for best flavor)
- 1/2 cup Requeijão Cremoso (Brazilian cream cheese; substitute with softened cream cheese if unavailable)
- 6-8 pieces Garlic Cloves (finely minced or turned into a paste)
- 2 tablespoons Unsalted Butter (softened at room temperature)
The Cheese Blend
- 1.5 cups Mozzarella Cheese (finely shredded)
- 1/2 cup Parmesan Cheese (freshly grated)
Seasoning and Herbs
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 teaspoon Dried Oregano
- 1/2 teaspoon Smoked Paprika (for a subtle smoky depth)
- 1/2 teaspoon Salt (adjust to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
In a medium mixing bowl, combine the mayonnaise, requeijão (or cream cheese), and softened butter. Whisk until the mixture is smooth and completely incorporated.
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2
Add the minced garlic paste to the cream base. Use a garlic press for the best results to ensure there are no large, bitter chunks of raw garlic.
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3
Fold in the shredded mozzarella and grated parmesan cheese. The mixture should be thick, pasty, and spreadable.
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4
Stir in the fresh parsley, dried oregano, smoked paprika, salt, and black pepper. Mix well until the green herbs are evenly distributed.
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5
Prepare the bread: Take each roll and make 4 to 5 deep horizontal slits across the top, spaced about 1 inch apart. Be careful not to cut all the way through to the bottom; the roll should remain intact like an accordion.
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6
Using a small spoon or a butter knife, generously fill each slit with the garlic cheese mixture. Don't be shy—the more filling, the better the result.
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7
Spread a thin layer of the remaining garlic cream over the top and sides of the rolls to ensure they brown beautifully on the grill.
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8
Prepare your grill (charcoal is traditional and preferred for flavor) to a medium-low heat zone. You want to melt the cheese without burning the bread too quickly.
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9
Place the rolls on the grill grate. If using a traditional Brazilian 'espeto' (skewer), you can slide the rolls onto the skewer before grilling.
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10
Grill for 3-5 minutes per side, turning frequently. Watch for the cheese to become bubbly and the bread to turn a deep golden brown with slight char marks.
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11
If the bread is browning too fast, move it to a cooler part of the grill to allow the internal cheese to melt completely.
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12
Once the rolls are crispy on the outside and the cheese is oozing, remove them from the grill.
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13
Let the bread rest for 2 minutes so the molten cheese sets slightly, then serve immediately while hot and crunchy.
💡 Chef's Tips
Use a mix of cheeses; mozzarella provides the stretch while parmesan adds the necessary saltiness and crust. If you don't have a grill, you can bake these in a 400°F (200°C) oven for 10-12 minutes and finish under the broiler for 1 minute. Always use fresh garlic rather than bottled minced garlic for that authentic, sharp Brazilian punch. For an extra kick, add a pinch of red chili flakes or finely chopped pimenta-dedo-de-moça to the cream. Don't over-salt the mixture, as the parmesan and mayonnaise already contain significant sodium.
🍽️ Serving Suggestions
Serve as an appetizer alongside a traditional Brazilian Picanha (sirloin cap). Pair with a cold Caipirinha or a crisp Brazilian lager to cut through the richness of the cheese. Accompany with a fresh Vinagrete (Brazilian tomato and onion salsa) to add acidity and balance. Serve as a side to Feijoada or grilled chicken hearts (coração de frango). Offer a side of Farofa for those who love extra texture with their grilled meats.