Reviewed: Apr. 29, 2007

This bread was great although I made a few modifications. First instead of using hoagie rolls, I just used a baguette and second, I doubled the cheese mixture and Im glad I did because it happened to be just enough. O yeah, and I added some shredded mozzeralla on top of the cheese mixture before broiling. MMMM..

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rach8986

Cooking Level: Intermediate

Living In: Ocala, Florida, USA

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Reviewed: Jan. 23, 2007

We loved these, no Italian based meal is complete without this bread around our house! Thanks.

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Sharon C.

Cooking Level: Intermediate

Home Town: Knoxville, Tennessee, USA

Living In: Daytona Beach, Florida, USA

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Reviewed: Jan. 1, 2007

Very good, very strong garlic bread. I served mine New Years Eve, with lobster tails, seafood alfredo and salad. It is my opinion that in the future this recipe best be served alongside heartier sauces, like red sauce, as opposed to alfredo which is smooth and subtle tasting. The garlic was an overpowering flavor in my instance. I could not find garlic paste, used two cloves crushed, might trim that back as well. Great taste though!

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Jason

Cooking Level: Expert

Living In: New Hartford, New York, USA

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Reviewed: Dec. 28, 2006

This was good. I used shreadded parmesan as the topping and it turned crunchy. The next time I will use grated or maybe even mozzarela or provel.

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Erin

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Reviewed: Dec. 22, 2006

YUM! A keeper. Thanks.

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Rhonda Brock Fuller

Cooking Level: Expert

Living In: Empire, Alabama, USA

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Reviewed: Dec. 3, 2006

ewww

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Reviewer:

illhonky

Cooking Level: Intermediate

Home Town: Garwood, New Jersey, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Nov. 2, 2006

This spread is delicious! I used dried basil and Italian seasoning; I didn't have garlic paste so I mashed 2 garlic cloves into a paste and added to the butter, which I doubled. We spread it on sliced french bread and gobbled it down!

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GRANNYLOOHOO

Cooking Level: Professional

Home Town: Bixby, Oklahoma, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Sep. 24, 2006

Very tasty, I had no garlic paste so I used 3 cloves minced garlic and omited the basil. Family loved it.

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SHIRLS H

Cooking Level: Expert

Home Town: San Bernardino, California, USA

Living In: Highland, California, USA

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Reviewed: Sep. 7, 2006

This was so good....thank you! I didn't have any fresh basil, but I'm sure that would have made it even better. I was kind of doubtful about the mayo, but it was delicious.

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WasabiCat

Cooking Level: Beginning

Living In: Iowa City, Iowa, USA

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Reviewed: May 29, 2006

This really is a great way to fix garlic bread. I used my usual garlic and onion powders and added more or less to suit our tastes. I used oregano in place of basil and mixed everything together and spread it on a sliced baguette. This went great with spaghetti and meatballs. Thanks for sharing.

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JOSIE

Cooking Level: Intermediate

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Reviewed: May 29, 2006

mmmm..... delicious! the best garlic bread I have ever made!!! It's not a strong garlic flavour but the combination of basil, garlic & parmesan cheese is heavenly. The mayo adds just a touch of sweetness. Thanks for the recipe!

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Hot Chilli

Cooking Level: Expert

Living In: Sydney, New South Wales, Australia

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Reviewed: Apr. 30, 2006

Great combination of flavours. We really enjoyed it. Thanx! :)

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Chelsey Wolnowski

Cooking Level: Expert

Living In: Queen Charlotte, British Columbia, Canada

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Reviewed: Apr. 24, 2006

All my friends yelled at me for cooking dinner on my birthday, but hubby did dinner the whole weekend so how could I complain? I don't really know what garlic paste is, so I just roasted a couple of heads of garlic and smashed the cloves. Soooooooooo good Rita and thanks!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Apr. 6, 2006

Very very rich, but good! Husband wasn't too keen on the fresh basil, but I loved it. Thanks!

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Caroline C

Cooking Level: Expert

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Reviewed: Mar. 5, 2006

Woohoo! I gave this recipe a try & I am sooo glad I did! It was the perfect garlic bread in every way. The only thing I did different was use oregano instead of basil (none on hand). Went perfect with my Sunday gravy. Can't wait to make it again. Thanks Rita.

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