The Ultimate Garlic Bread

Hands down, this is our favorite garlic bread so far. Tastes just like one served at a popular Italian restaurant out in the desert. I use an Italian unsliced loaf, rather than the French loaf called for. It's just chewier, but Im sure a French loaf would be equally good. The bread I use is from Aldi's grocery store. I usually double the recipe to keep some on hand. It keeps quite awhile in the refrigerator, and is easy to soften to room temperature for the next time.

1 loaf French or Italian bread, unsliced 

½ cup butter, softened

2 Tbs olive oil

1 Tbs dried basil

1 tsp dried oregano

½ cup grated Parmesan cheese

4 cloves garlic, minced

½ tsp salt

¼ tsp black pepper

Slice the bread in half lengthwise, placing each piece on a baking sheet.

In a small bowl, mix together the butter, olive oil, basil, oregano, parmesan, minced garlic, salt and pepper. Mix well.

Spread the butter in a generous, even layer on each half of the bread. Broil until it just starts to brown. Watch closely so it doesn't burn. 

Italian Garlic Bread

This recipe is for the true garlic lover out there. I got this very simple but super flavorful recipe from an Italian restaurant in Redondo Beach. This makes a great base for an unbelievably delicious bruschetta or topped with a meaty marinara sauce for dinner. Use day old bread for best results. Also, do not use the Parmesan cheese in the can. Shred fresh Parmesan, but not do not grate it finely. And also, do not use too much spread on the bread. Believe me, I've made all these mistakes. Not good.

2 loaves French bread, preferably sourdough

1 c buttery flavored soft spread margarine, not butter or olive oil.

1 c shredded Parmesan cheese 

4 to 6 large garlic cloves pressed or run through a rasp

2 Tbsp packed coarsely chopped flat leaf parsley

1/4 tsp salt, preferably kosher

Slice loaf of Sourdough French bread in half and set aside. (Alternately, you can slice the bread into individual pieces).

In a bowl mix remaining ingredients together and divide evenly to cut sides of bread and spread to cover.

Put under the broiler for about 3 minutes until spread bubbles and turns golden brown. Keep your eyes on it as it will burn very easily.

Remove from oven and slice into desired sized pieces (or slice before broiling).

Cheese Bread

This bread is served at Friendly Hills Country Club, in Whittier, CA. I asked for the recipe, and they graciously gave it to me. Easy and good.

Sliced Italian bread
1  stick  butter, softened
1  clove  garlic, minced
1/2  cup  finely grated cheddar cheese
Romano cheese, grated

Combine butter, garlic, and cheddar cheese. Spread on sliced bread. Sprinkle with Romano cheese.
Broil until the cheese melts.

Garlic Bread with Melted Parmigiano-Reggiano Slices

Eat this while it's warm.


1  loaf  French bread baguette
5  cloves  garlic, minced
2  Tbs  olive oil
4  Tbs  butter
1  Tbs  ground black pepper
Parmigiano-Reggiano cheese, sliced

Preheat oven to 425°.
Slice bread into 1 - 2" slices. Heat skillet to med-high heat and melt butter and olive oil together. Add pepper.

When butter is melted, add minced garlic. Sauté for 2 minutes. Do not overcook as it will get bitter and burn. It will continue to further cook in the oven. You just want to get the process going.

Lay the slices of bread on a sheet pan and spoon desired butter-garlic mixture on each slice.

Using a vegetable peeler, slice of long pieces of Parmigiano-Reggiano cheese. (Do not grate the cheese). Lay a slice over the top of the bread to cover.

Bake 7 - 10 minutes until edges of bread are golden brown.