Garlic Bread Fantastique Recipe -
Garlic Bread Fantastique Recipe
  • READY IN 15 mins

Garlic Bread Fantastique

Recipe by  

"A zippy change to the usual garlic bread that will surely be your favorite ever!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    5 mins

    15 mins


  1. Preheat oven to broil.
  2. In a medium bowl combine butter, mayonnaise, sage, garlic, oregano, salt and pepper. Spread mixture evenly on bread and sprinkle with Parmesan cheese.
  3. Place bread under broil for 5 minutes, or until lightly toasted.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Apr 13, 2008

This will be my house garlic bread from now on! I made mostly as written (ommiting the salt), but it made a lot of the butter spread... I would recommend not using it all, as it made the bread a little greasy and soggy. Use just enough to cover the bread, and it turns out crispier. A great taste, and the recipe was requested!

Most Helpful Critical Review
Jul 27, 2003

This bread was good, but I found the oregano a little over powering. Next time, I would cut it in half. The cheese on top is great and the mayonnaise gives it a little extra tang. I also left the salt out of mine.

Jul 27, 2003

Very very good. We eat garlic bread a lot (stale hotdog and hamburger buns work wonderfully in a pinch), and this was a great change. I used italian seasoning instead of sage and oregano, and I used Miracle Whip instead of standard mayo. Also, I used garlic powder instead of cloves of garlic.

Sep 17, 2006

This was fantastic. It's my new favorite recipe for garlic bread. I think the reason everyone says its so salty is because of the butter - perhaps if unsalted butter were used, there would be more control over the amount of salt. I used regular (salted) butter and just a big pinch of salt, and it was fine. I added an extra dollop of mayo and a squeeze of lemon juice as well. Overall, I loved this and will be making it a lot. Thanks for a great new recipe!!

Jul 24, 2003

I thought this was pretty good...I did reduce the amount of salt and oregano....but still really good.

Jul 27, 2003

This is the best garlic bread I ever made and I tried alot of other recipes. My whole family loved it. I used half the pepper and next time will use half the salt.

May 02, 2005

This was SOOO salty it wasn't even funny - a bit of a waste of time and effort. I cut the recipe in half, so I only added a 1/2 tsp of salt...I'm a salt lover and this was just too much. I gave it two stars because I think with the amount of salt reduced, this might be good. I will make again, but not add any salt. I think it's also worthwhile to mention that I added about 1 tsp of (bottled) lemon juice as well - to cut through the intensity of the garlic.

Jul 23, 2003

I made this to go along with our pasta dinner (Brian's Favorite Sauce), also found on this site. I absolutely loved it. I didn't have any french bread, so I used this on regular toast. I didn't add any sage but I don't think it matters much. I really think it's the combination of mayo, parmesan and oregano that give this such a good flavor. Hubby and son had plain garlic toast. I can't wait to try this on a french baguette. Thanks Sharon.


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  • Calories
  • 399 kcal
  • 20%
  • Carbohydrates
  • 43.9 g
  • 14%
  • Cholesterol
  • 44 mg
  • 15%
  • Fat
  • 20.9 g
  • 32%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 9.9 g
  • 20%
  • Sodium
  • 847 mg
  • 34%

* Percent Daily Values are based on a 2,000 calorie diet.

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