Reviewed: Jul. 12, 2009

This was delicious! My hubby thought it was a little on the strong side, but he's not a huge garlic fan so it didn't surprise me. I only had 1 bulb of garlic so I just 1/3'ed the recipe and it came out great. The only thing extra I added was a sprinkle of Oregano. And I didn't have a loaf of bread so instead I used a good quality sliced sourdough bread. Just a thought for the folks that said that their garlic burned, I wonder if they were roasting cloves, not bulbs? It's pretty hard to burn a whole bulb of garlic. I had mine in for 40 minutes and it was just fine.

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MAG'S MOM

Cooking Level: Expert

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Reviewed: Jun. 27, 2009

Very good...even my picky boyfriend liked it.

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Janet

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Living In: Pflugerville, Texas, USA

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Reviewed: Jun. 22, 2009

This wasn't bad, but I did mess it up a bit at first. I had the broiler up too high or just had it in for too long. Either way, the edges burnt and the underside of the bread was untoasted. The second time I tried this, I decided to bake it instead of broiling it and toasted nicely on all sides. Also, I added some motz cheese which was a nice touch. Will tweak the recipe a bit more for my own tastes, but it is certainly worth a try as it is.

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Christina

Cooking Level: Intermediate

Living In: Roanoke, Virginia, USA

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Reviewed: May 28, 2009

This was ok bread. I used the amount of garlic called for but didn't think it tasted garlicy. Maybe I was expecting a different taste.

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MookiePie

Cooking Level: Beginning

Home Town: Mankato, Minnesota, USA

Living In: Omaha, Nebraska, USA

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Reviewed: May 27, 2009

This turned out excellent! I didn't use the parsley, but added fresh chopped chives. I also used twice the garlic bulbs because we love garlic... Everyone loved it!

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mrskahoney

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Reviewed: May 19, 2009

This is amazing - so worth the small amount of effort to make your own garlic bread. I use two bulbs of garlic and add Italian seasoning instead of just parsley. I make a big loaf and cut in in half. I serve half and freeze the other half(before baking)for later.

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buggymom

Cooking Level: Expert

Home Town: Miami, Florida, USA

Living In: Fort Lauderdale, Florida, USA

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Reviewed: May 16, 2009

Awesome! I will never buy garlic bread at the store again.

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Tracy

Cooking Level: Intermediate

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Reviewed: May 2, 2009

Ohhh so yummy =)

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Ashley

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Reviewed: Apr. 29, 2009

This is pretty much how I usually make my garlic bread. Always always use roasted garlic - most important rule. To reduce the amount of butter you can always mix it with some olive oil. Just a hint of dried oregano is good on this too.

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Patti

Cooking Level: Expert

Home Town: Tacoma, Washington, USA

Living In: Lakewood, Washington, USA

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Reviewed: Apr. 29, 2009

My first garlic bread! So, I followed the recipe EXACTLY. My boyfriend LOVES it and I've been making it at least once a week.

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Cathy

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Reviewed: Apr. 16, 2009

Finally! A really good garlic bread. Roasting the whole heads or bulbs of garlic adds the perfect flavour. That's exactly what has been missing from other recipies I tried. Everyone is needing to watch pennies these days, myself included. That being said, spaghetti is a frequent dinner choice for my family. Adding this bread to the menu makes a common meal one that we look forward too. Thanks so much.

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CYNJNE

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Apr. 14, 2009

This has become a staple in our house! Simple to make, but definitely restaurant quality.

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breggae

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Reviewed: Apr. 5, 2009

Used half butter and half olive oil and dried parsley instead of fresh. I don't think I will ever be able to make a different garlic bread. It was to die for. Just 5 adults and the entire loaf was eaten.

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MommyofRedHeads

Cooking Level: Expert

Home Town: Glendale, Arizona, USA

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Reviewed: Apr. 3, 2009

Delicious! I only used 2 cloves of garlic instead of 3 because I wasn't sure how well the intensity would go over with my family. It was perfect... a big hit!

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GYPSYSPRING

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Reviewed: Mar. 28, 2009

It was delicious, I added 1/4 tsp of dried oregano, and I didn't have fresh parsley on hand, so I used 1/2 Tbsp of dried parsley. I also melted the butter to combine with the ingrediants better than let it solify back alittle before spreading on bread.

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ehickey

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Reviewed: Mar. 27, 2009

Great!!!!! Made it the other night making it again tonight. Just watch it while it is in the broiler only takes minutes to cook and an extra minute to burn. Highly recommend.

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Meagan

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Reviewed: Mar. 19, 2009

This is great with Spaghetti and meatballs.

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Kendra

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Reviewed: Mar. 1, 2009

I made this recipe almost exactly as written with the following exceptions: I used about 1 1/2 TBSP. dried parsley flakes instead of fresh. I baked the bread wrapped in foil at 350 for about 20 minutes, then topped with mozzarella, and broiled open faced until cheese was bubbly and browned. The extra cheese really added a lot! I took it to a friends house (who are gourmet cooks themselves) and everyone raved about it!

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Kelly W.

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Reviewed: Feb. 23, 2009

I made this after reading the reviews. It was wonderful, except I put too much Sea salt in it. It did taste like I was in Italy. It was also my first time roasting garlic. How fun!!

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