Toasted Garlic Bread Recipe

Yummy! I used all of these ingredients, but assembled and baked it differently. I sliced the loaf (1/2 loaf of Italian Herb Bread I from this site) in half lengthwise, like splitting a roll. I spread the butter mixture on both sides, then put them together and baked, at 350 in foil for 20 minutes. Then I added the cheese and baked the bread open-faced until the cheese melted. Served with Chicken Milano from this site. I used fresh oregano. Very good- I usually make my own garlic bread but this recipe is great. I love the olive oil addition- I had never thought of that before!

Made it twice this week. The first time on thick bread spread on a cookie sheet. Baked for a few minutes, then added shredded parmesan and broiled for a couple minutes. Tonight i used a french loaf sliced end to end and wrapped in foil, baked it at 450 for 20 minutes. Perfection both times. I also made the butter mixture during the day with jarred minced garlic so the flavors melded. And this morning i made my scrambled eggs with the garlic butter. Yum!

I didn't have Italian bread available, but this still worked great with some rolls that I had on hand. I added a little fresh dried parsley to the mixture, topped with parmesan cheese and baked open-faced at 425degF for 10 min. Came out excellent! UPDATE 3/7/19: To make this even quicker, I sliced a large roll in half, spread each side with butter and spritzed with garlic olive oil, topped with pieces of minced garlic, dried oregano, parsley and grated romano cheese. It came out SO good and had nice crunch. Just have to make sure you don't keep in oven too long or you may burn the garlic.

Very tasty as written, however, I like the way I prepare it better. To eliminate a somewhat soggy or soft bottom, I place plain slices of French bread (no butter mixture yet) under the broiler for about a minute - just long enough so top is no longer soft. I then turn the bread over and follow the recipe as stated. Sometimes I substitute Parmesan cheese and sprinkle parsley on top for color. Thanks for sharing your butter mixture recipe - excellent with or without the oregano.

Delicious- followed ingredients exactly. I did slice it lengthwise first and butter and bake in foil for 20 minutes. Then I sliced it and followed another reviewer and put the cheese on and put back in oven til cheese melted as I had 2 shifts of eaters. I kept the unsliced bread warm in foil til second group was ready to eat. I served it with spaghetti and meatballs. Either way is great.

This turned out great! We used a half a gram of salt and pepper and Lidl Sourdough bread and we all loved it! I will never forget this recipie! We baked it at 350 for 5 - 10 minutes (thanks to Michelle Ramey for that!) and no one had anything but praise! I am definitely keeping this recipe!

Roasted a whole garlic head (not cloves) in the oven 350 for about 20 min. Just chopped the top off a little so can see the garlic cloves and drizzled with small amount of olive oil. Once done, peeled off the garlic skin, minced and mixed with the rest of the ingredients. Right before putting in the oven, also lightly drizzled some more olive oil on the bread-covered with foil and baked in the oven for about 10 minutes at 350 degrees. Checked mid way just in case so it didn't burn. The bread came out nicely crisp on the outside and edges, but still chewy and moist on the inside. Family LOVED it and it was not overpowering. Will absolutely make again with this same prep.

Firstly, thanks for using Italian bread. I gave this a try and we both found it okay. But my mother made it in a totally unhealthy but delicious manner. which I duplicate from memory of 60 some years ago. Generous one inch slices dipped on both sides in a fring pan with melted butter and garlic powder, then toasted in the broiler (which in those days was at the bottom of the gas stove. )

This was great! I was in a hurry, so I didn't read through the recipe and melted the butter, added the oil and garlic. This infused the oil. Other than that, I made it as written. It was great for a loaf of Italian bread and everyone loved it.

Topped the toast with pecorino-romano grated cheese and broiled both sides to make the bottoms of the slices crunchy as well. Came out delicious! Will make it again!

This is THE one I've been searching for! I used the recipe for 5 leftover bakery buns. Mostly doubled all the ingredients listed & based on what I had, used a mild olive oil, both fresh & jarred minced garlic at 2:1 ratio & did use shredded mozzarella. The recipe is SO good I'll use this it every time I make garlic bread, even without cheese. Thanks for sharing!

Tasted even better the next day.

I added Italian Seasoning and Parsley as an addition and just used grated parmesan for cheese.

Such a pleasant surprise!

So good. Added the tiniest bit of sea salt and a few grinds of pepper, doesn't need much. Great with meatballs.

I am not sure why we didn’t care for these. The effort didn’t seem worth the result.

I tried to substitute the pound of italian bread for two halves of a plain donut, I also decided to use my own homemade goat cheese that's been sitting in my freezer for 2 years. For some reason my garlic bread got extremely burnt and the cheese tasted very sour not sure why this happened since I followed the recipe to a T. I see that you didn't put a temperature for the oven so I took a guess and decided to heat it to 450. I waited five minutes and for some reason my garlic bread turned into a charcoal brick and the cheese was black molten lava.

Who doesn't love garlic bread?! Do yourself a favor and make this one, and enjoy it with a giant Caesar salad like I did! SO good!

Great recipe, winner!

Made it and felt like a culinary genius.