Reviewed: Mar. 13, 2012

I get raves about this one. I use spicy mayo.

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Reviewer:

gigerbopper

Cooking Level: Intermediate

Living In: Norfolk, Virginia, USA

Reviewed: Jan. 28, 2012

Really good. Made as written except I topped half of my loaf of Italian with the parm and the other without. Dare I say the without came out better? It did. Yummy garlic bread!!

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Reviewer:

FrackFamily5

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Cooking Level: Intermediate

Home Town: Catasauqua, Pennsylvania, USA

Living In: Corona, California, USA

Reviewed: Aug. 21, 2011

Yum! Quick and easy- love the surprise of mayonnaise!

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Reviewer:

arich01

Cooking Level: Intermediate

Living In: Panama City, Florida, USA

Reviewed: Jun. 29, 2011

This is a very good recipe for garlic bread! Even my extremely picky 2 year old ate it. One thing, watch it very carefully when it is under the broiler! Mine didnt even take 2 minuets before it was nice and brown and bubbly!

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Reviewer:

slrod22

Cooking Level: Expert

Home Town: El Centro, California, USA

Living In: Hobbs, New Mexico, USA

Reviewed: Jun. 23, 2011

I have to say, mayonnaise is a little unconventional, but after all, this is garlic bread Mama Rita’s way…and it’s good. I used rolls from an excellent old Italian bakery in Milwaukee, which I believe makes all the difference. This will only be as good as the quality of bread you use. Other than using fresh minced garlic rather than garlic paste (not really sure what the submitter meant) I didn’t play with the recipe. Hubs is out of town so I only made one roll for me – good thing.

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Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Jun. 4, 2011

This garlic bread was so good for such a quick to put together recipe. I didn't precisely measure everything, but came pretty close. The only thing I changed was using dried basil instead of fresh, because it was what I had, and I used just a couple of pinches. I used lite mayo and butter and just minced my own cloves of garlic. I left out the black pepper, but I do that in every recipe. I just put them in the oven for 5-7 minutes at 350, which is what I had the oven already set to, for something else I had just baked. But, broiled on low would have been great with a French baguette. This is a good go to recipe. the basil really adds that little bit of extra flavor. Thanks!

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Reviewer:

Baker Bee

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Richmond, Virginia, USA

Reviewed: Apr. 21, 2011

Oh, dear. This is DANGEROUS. I made a half recipe of this using marked down hoagie rolls--nothing remained. I had a couple bites of one and had to restrain myself. No leftovers.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Feb. 19, 2011

The whole family loved this one. We substituted 2 pressed garlic cloves for the paste.

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Reviewer:

Drew B

Cooking Level: Intermediate

Home Town: Maquoketa, Iowa, USA

Living In: Seattle, Washington, USA

Reviewed: Nov. 1, 2010

This garlic bread is so yummy and creamy! If you want something a little different than the regular butter and garlic for your garlic bread, try this!

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2 users found this review helpful