Josephinas

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If you are unfamiliar with Josephinas (also known as Howell’s Bread), you are missing out. These slices of French bread topped with a mixture of softened butter, freshly shredded Monterey Jack, mayonnaise, garlic, and canned green chilies, broiled until the bread is crisp and the cheese is melted are both delicious and versatile. They are also very easy to make, with the added bonus that the cheese mixture needs to be made ahead.

Josephinas

Slightly adapted from thekitchn.com

 1 stick unsalted butter, room temperature

1 c. shredded Monterey Jack cheese

1 t. Melissa’s minced garlic

¼ c. Duke’s mayonnaise

1 4-oz. can diced mild green chilies, undrained

½ t. kosher salt

1 small French baguette

 In a medium bowl, beat together the first five ingredients. Cover and refrigerate for at least 1 hour and up to 1 day.

 Arrange a rack 3 to 4 inches from the preheated broiler. Line a rimmed baking sheet with aluminum foil. Cut baguette crosswise into 1/2-inch-thick rounds. Arrange the slices on the baking sheets, spacing them at least 1/2-inch apart. Let the butter mixture sit at room temperature for a few minutes, then divide the mixture onto the bread slices (about a heaping tablespoon on each) and spread to the edges.

 Broil until the tops are browned in spots and the edges of the bread are crispy, 4 to 10 minutes.