This is the best Cheesy Garlic Bread evurrrr. You might shirk at one of the ingredients, but just give it a go! Buttery, tangy, garlicky, and so, so cheesy. THE BEST!
Give me "G"
"G!"
Give me an "A"
"A!"
Give me an "R"
R!"
Give me an.... alright, you get the idea. I'm all about the garlic and there are somedays that I just want to shout my love for it from the rooftops!
GAAAAAARRRRRRLLLIIIICCCCC, I LOOOOOOVVVEEEE YOOOOOUUUU!
Too much?
Well, if you fall somewhere on the garlic-loving spectrum and enjoy a piece (or 9) of garlic bread with your spaghetti, or soup, or bowl of ice cream (I won't judge), this recipe is for you.
If you like cheese, this recipe is for you.
If you like to eat uber delicious things and let yourself splurge on carb-ridden dairy bombs every once in a while, this recipe is definitely for you.
And so, here is the recipe. It's not-so-shockingly similar to my Ultimate Garlic Bread recipe. But this one has cheese and it makes me happy. You could even up the ante and use roasted garlic in this recipe!
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It's simple, it's easy, and yes, it has mayonnaise in it.
Just go with it.
Live a little, eat some mayonnaise. <-- new motto? I think yes.
Cheesy Garlic Bread
Ingredients
- ⅓ cup softened butter
- ⅓ cup mayonnaise
- ¼ cup parmesan cheese shredded
- 3-4 cloves garlic minced
- 1 whole loaf french bread cut lengthwise in half.
- 2 cup mozzarella cheese shredded.
- 2 teaspoon Italian seasoning
Instructions
- Preheat oven to 375.
- Combine butter with mayonnaise, parmesan cheese, and garlic.
- Lay bread on a baking sheet and spread butter mixture evenly over each half.
- Top each half of the bread with mozzarella and Italian seasoning.
- Bake for 10 minutes, then turn oven to broil and continue to cook until edges are golden and cheese is starting to brown.
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Joseph Donahue says
I have not included it in the past. I am just starting to add it to a recipes going forward. But since you asked, I did the analysis on this recipe and added it ;). Please let me know if that helps.
Joseph Donahue
Ashley Jones says
I made this the other day and it was wonderful! My family loved it! Since then, my husband has learned he is allergic to tomatoes. I wondered if you might have any suggestions for a good substitute? I’m thinking of maybe adding some beef or veggie broth for the liquid, and maybe some black beans for substance? Just wondering if I should add some extra seasonings too, and/or if there are some other things you might recommend. Thank you.
Ashley Jones
Harold Burton says
I love poached fish or chicken, but I seem to do something wrong. I think I should have been starting with cold water instead of simmering. I am going to try your technique. And the leek sounds like a good idea also. 🙂
Harold Burton
Alisha Ross says
This looks fantastic! I’m a little puzzled by the amounts of the spicy miso paste though – since you only use half in this recipe, can’t one just make half in the 1st place? Is the benefit just having miso paste ready to go for the second round? Or some other secret?
Regards
Ross Alisha
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