Josephinas

Prep: 25 mins

Cook: 8 mins

Difficulty: Intermediate

Servings: 4 Servings

Josephinas, also known as Howell’s Bread, are slices of French bread topped with a mixture of softened butter, freshly shredded Monterey Jack cheese, mayonnaise, garlic, and canned green chiles, then broiled until the cheese is melted and golden-brown. There’s a time and place for elegant bites on crostini, and I’m happy to say this is not it.

Ingredients

2 sticks (8 ounces) unsalted butter
8 ounces Monterey Jack cheese, shredded (about 2 cups)
2 cloves garlic
1/2 cup mayonnaise
2 (4-ounce) cans diced mild green chiles, such as Hatch
1 teaspoon kosher salt
1 (24-inch) French baguette

Instructions

Place 2 sticks unsalted butter in a large bowl and let sit at room temperature until softened.
Prepare the following, adding each to the bowl of butter as it is completed: Grate 8 ounces Monterey Jack cheese on the large holes of a box grater (about 2 cups). Mince 2 garlic cloves.
Add 1/2 cup mayonnaise, 2 (4-ounce) cans diced green chiles (do not drain), and 1 teaspoon kosher salt, and mix until well-combined. Cover and refrigerate for at least 1 hour and up to 1 day.
Arrange a rack 3 to 4 inches from the broiling element and heat the oven to broil. Meanwhile, line 2 rimmed baking sheets with aluminum foil. Cut 1 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. Refrigerate until the oven is heated.
Broil 1 sheet at a time, rotating the baking sheet halfway through, until the tops are browned in spots and the edges of the bread are crispy, 4 to 10 minutes per sheet.