Tips and advice

Bob le Chef’s stuffed garlic bread

In association with Camping Québec, Anarchie Culinaire hit the road for the summer holidays! During their grand tour, Bob le chef and his team pitched their tents in three Quebec regions and offered special cooking and camping #BLCLIVE videos on Facebook. Check them out!

Bob le Chef’s stuffed garlic bread

“Here’s my famous garlic, rosemary and cheese curd stuffed bread that I made at Camping Aventure Mégantic (June 27, 2017) when I was there with Camping Québec last summer #bobencamping. Whether you’re 2, 6 or 12 campers, I can guarantee there won’t be any leftovers!” - Bob le Chef


Preparation time: 10 minutes

Cooking time: 20 minutes


For 1 loaf:

  • 1 unsliced loaf of crusty bread about 30 cm long
  • 80 ml (⅓ cup) butter
  • 60 ml (4 Tbsp) olive oil
  • 3 cloves garlic, minced
  • 1 bag cheese curds, about 200 g
  • 2 stems rosemary, minced
  • Steak spice to taste


  • Heat one side of the barbecue on high and leave the other side turned off (if you have a charcoal briquette barbecue, place briquettes on one side only)
  • In a pan over medium heat, melt the butter with the oil and garlic and let simmer for about 5 minutes
  • Set aside
  • Using a serrated knife, score a crosshatch pattern into the top of the bread (be careful not to cut down the sides or to puncture the bottom)
  • Place the cheese curds in the cuts
  • Sprinkle with rosemary and steak spice  
  • Slowly pour on the butter and oil mixture, ensuring that it seeps into the cuts
  • Wrap the loaf in aluminum foil  
  • Place on the hot grill and cook for 3 minutes per side
  • Transfer the loaf to the unheated side, close the lid and cook for another 15 minutes
  • Unwrap, cut into slices and serve

Go ahead and add bacon for hearty appetites.  

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