Hot Ponderosas!

Hot Ponderosas!

14
MCMIGUEL 0

"Hot Ponderosas are an interesting variation of garlic toast baguettes that work nicely for outdoor grilling and cookouts. We cooked this one up while I was living in the mountains and cooking almost all of our meals outside. Be careful - they will flame FAST, so be quick with the tongs!"

Ingredients 20 m {{adjustedServings}} servings 194 cals

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 194 kcal
  • 10%
  • Fat:
  • 12.5 g
  • 19%
  • Carbs:
  • 17.3g
  • 6%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 285 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat the grill for high heat.
  2. Melt the butter in a saucepan over medium heat, and mix in the garlic, blue cheese, herbes de Provence, red pepper, sea salt, black pepper, and Worcestershire sauce.
  3. Dunk each baguette slice in the butter mixture to thoroughly coat. Place slices in a bowl, and toss with any remaining butter mixture.
  4. Place the baguette slices on the prepared grill, and toast 1 minute on both sides, or to desired doneness.
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Reviews 14

  1. 18 Ratings

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JDVMD
12/30/2004

This was good and went well with my grilled ribeyes. I reduced the recipe to four servings and thought the amount of red pepper flakes and herbes de provence seemed to be too much so I reduced to a sprinkling of each.

TWSTDLJ
6/20/2005

This mixture is wonderful....i didn't have her deprovence so i substituted it with fresh rosemary and fresh basil. It was funny because yes we burnt these all so we tried again and only burnt some...think i wiill try the oven next..i love this mixture!

Caroline C
5/24/2006

I also thought that the recipe called for way too much red pepper flakes and herbes de Provence; I just used a little of each. I made these on the Foreman grill, and they turned out well, but I wouldn't mind doing them in the oven like garlic bread. We thought this was really tasty. Thanks, McMiguel!