Reviewed: Aug. 18, 2007

OMG! I didn't heed the others advice about the garlic salt, because I like foods that are well seasoned. Mistake! My husband asked my if I spilled the salt on the bread. Cut the garlic salt to 1/2 tsp., it will be enough because parmesan is a salty cheese. I still recommend that you try this bread because the herb combo is great.

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AMANDAELLISON

Cooking Level: Intermediate

Living In: Hinton, West Virginia, USA

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Reviewed: Aug. 18, 2007

I really liked the flavor of this bread. I think I will cut back on the garlic salt as well. I am a bonafide salt-a-holic and it was still too much for me. If you are at all sensitive to salt levels, you really should cut the garlic salt back. It was still really really good

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KJSQD

Home Town: Noblesville, Indiana, USA

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Reviewed: Aug. 4, 2007

Nice mild flavored garlic bread. I would have preferred more garlic flavor though. I used 2 T of grated parmesan. This was nice, but I prefer the tang of the mayo based ones. I didn't melt the butter, just softened it so it was spreadable.

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Jul. 17, 2007

As long as you dont melt the butter but soften it, this is a great recipe. I used it on pita bread, with some extra parmesan cheese.

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CARODUN

Cooking Level: Intermediate

Living In: Eindhoven, Noord-Brabant, Netherlands

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Reviewed: Jun. 13, 2007

I omitted the garlic salt, and otherwise followed the recipe. The flavor was great, but the bread was very dry (or crispy). I prefer my french bread soft in the middle and moist, so I think I will try this recipe again but put the halves back together and wrap the loaf in foil to bake.

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SarahD

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Reviewed: Apr. 2, 2007

Wow! This was delicious! So much better than anything you can buy in the store and so much cheaper! I wouldn't change a thing!

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cburke

Cooking Level: Intermediate

Home Town: Ontario, California, USA

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Reviewed: Feb. 23, 2007

Just finished "sampling" this, as I've prepared it for a sliced ciabatta loaf that I'm serving to company with tonight's dinner. It is AWESOME--I think it would make my running shoes taste great. :-) I did add some additional parmesan--probably about 3 tablespoons total. THANKS for a great recipe.

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JULIEK2

Cooking Level: Intermediate

Home Town: Albuquerque, New Mexico, USA

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Reviewed: Jan. 10, 2007

Delicious! Loved this. I make it all the time. Thanks.

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Rhonda Brock Fuller

Cooking Level: Expert

Living In: Empire, Alabama, USA

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Reviewed: Jan. 3, 2007

Made some changes that brought this up to a five star rating! One, don't melt the butter, soften it. Then mix the other ingredients {I omitted the rosemary and left out the garlic salt in favor of additional garlic powder} in the with softened butter and spread on the bread. When you have only five minutes of baking time left, add a liberal amount of mozzarella cheese to the top. After five minutes it will be just melted and nice and gooey when you take it out of the oven! Perfect!!!

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Boos_Mommy

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Reviewed: Jan. 3, 2007

When making garlic bread for my grandchildren I use hot dog buns. I finish spliting them and the kids love them. They are easier for little hands to hold.

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MILDRED5

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Reviewed: Nov. 19, 2006

Delicious!

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JqSmith

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Reviewed: Nov. 16, 2006

This was okay. Will not replace my usual garlic bread.

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QUASINAUGHT

Cooking Level: Intermediate

Home Town: Bolingbrook, Illinois, USA

Living In: Sunnyvale, California, USA

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Reviewed: Nov. 16, 2006

Really good bread, served it with this site's Ground Beef Zucchini Skillet. As did other reviewers, I chose to soften the margarine rather than melt it, and then mixed in the seasonings as listed. I used a popular grocery store's Artisan garlic peppercorn bread, spread the seasoned margarine on each half, and then wrapped it in aluminum foil and baked at 400 degrees for 15 minutes. Yummy! I'm always looking for new variations on garlic bread.

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Cathie H.

Cooking Level: Intermediate

Home Town: Pasco, Washington, USA

Living In: Richland, Washington, USA

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Reviewed: Jul. 24, 2006

I made this recipe with "french bread" on this site. This was very good! Will definetely keep this in the recipe box. Thanks for sharing!

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CARLYNSMOMMY

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Jul. 10, 2006

This was a little too salty. I would cut the garlic salt in half. ***I added a mexican cheese blend on top while baking and it came out really good***

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amandakrunquist

Home Town: East Liverpool, Ohio, USA

Living In: Gulfport, Mississippi, USA

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Reviewed: Jun. 12, 2006

Great garlic bread. I recommend using more garlic powder (3/4 tsp.) and less garlic salt (1/2 tsp.). Otherwise good as stated. This way it will be more garlicky than it is salty which is how we like it. It was gobbled up at a recent bbq. Thanks!

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Valerie's Kitchen

Home Town: Sunnyvale, California, USA

Living In: San Jose, California, USA

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Reviewed: Jun. 3, 2006

Followed recipe exactly. Not sure if I would like it, so use to just garlic and parmesan but it was really good. The spices are very mild and add just a hint of flavour. Thanks, Michele, cambridge ontario

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