Reviewed: Nov. 22, 2009

i was it was ok, hubby really liked it. i probably wont make it again.

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Reviewed: Nov. 20, 2009

I have been making garlic bread this way for many years. I got the recipe from a chef. It always gets terrific reviews! Thanks for the recipe and the reminder of how terrific it is ...but you do have to watch it closely at it burns quickly.

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Lovin' Life Foodie

Cooking Level: Expert

Home Town: Pasadena, Maryland, USA

Living In: Tampa, Florida, USA

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Reviewed: Oct. 28, 2009

Delicious! This is so creamy and wonderfully decadent! Works very well if cooking for a large number of people. I made the dish for the people in my co-op and it was a hit for all! In order to save our house a little money, I bought the day-old loaves from Jimmy Johns -- at $.53 per loaf, they are a great bargain! Great recipe that has officially been added to my Italian night repertoire!

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TrexwithSpecs

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Reviewed: Sep. 1, 2009

This is very good. For some reason, I managed to get all the ingredients in but the garlic slipped my mind until I was sitting down to eat it! Oh well. Will remember them next time. Great tasting recipe, thanks!

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NghtSkyyStarz

Cooking Level: Intermediate

Home Town: Scottsdale, Arizona, USA

Living In: Parker, Colorado, USA

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Reviewed: Aug. 27, 2009

I gave it a 4 star only because I did not follow it compkletely. I'm sure it would have been a 5 star. I catered an event this evening and they loved it. I didn't use oil but used butter and cream cheese.I didn't have basil so I omitted it. I did use some olive tapenade I had and mixed that in. It turned out fabulous. Now I can't go to bed because I ate too much. Ialso served the chicken florentine and almond crusted mashed potatoes. All got outstanding reviews. Thanks. Monkey Licoscos

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Monkey Licoscos

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Reviewed: Aug. 27, 2009

I hate to say this, but this is not the most incredible garlic bread. It was a mess to make because it was difficult to incorporate the oil with the cream cheese. Quite frankly a whole cup of olive oil in this recipe is overkill. When it was done, it looked pretty just like the picture - but the taste just wasn't there....

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Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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Reviewed: Aug. 21, 2009

I thought this was very good overall, but I did change it a bit. I minced up my garlic and used more then the recipe called for- I love garlic! I didn't add any of the olive oil to the cream cheese mixture. It was a good way to cut out a lot of fat from the recipe and it was creamy enough without it. I also stirred in the Parmesan with the rest of the cheese mixture because I didn't want it to brown too quickly and not warm up the rest of the cheese. I used fresh basil because I had some on hand. It turned out great! Overall I thought it was a very good garlic cheesy bread. I'll be making it again, only with my modifications.

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JAIM78

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Reviewed: Aug. 19, 2009

I just got married 2 months ago, and I haven't had to cook until now. I made this tonight and my husband LOVED it. I used hamburger buns, and used plain vegetable oil instead of olive oil, since I didn't have it...and this garlic bread was just amazing. Garlic bread is my comfort food, and I will definitely be using this recipe until the day I die!

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leeuhnotlayuh

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Reviewed: Jun. 29, 2009

This wasn't really my favorite garlic bread. Sorry. I would have liked to have the cheese mixture cook a little more, but the parmesan cheese on the top browned so fast that the cheese mixture below it hardly had time to get warm. Thanks though for posting the recipe.

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pelicangal

Cooking Level: Expert

Living In: Brookings, Oregon, USA

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Reviewed: Jun. 27, 2009

This was good but a bit too rich I thought. I used half the olive oil called for and can't imagine using the whole cup. I probably won't make this again.

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Patti

Cooking Level: Expert

Home Town: Tacoma, Washington, USA

Living In: Lakewood, Washington, USA

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Reviewed: Jun. 25, 2009

This was really really really good. I cut back on the olive oil a bit but followed the recipe otherwise. Will be my go to when we want a over the top garlic bread!

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ladybuggs5224

Cooking Level: Expert

Living In: Pueblo, Colorado, USA

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Reviewed: Jun. 20, 2009

I made this knowing that my husband wouldn't like it because he doesn't care for cream cheese (crazy, I know!) I love cream cheese but didn't love this recipe. I didn't use the full amount of olive oil but followed the recipe otherwise.

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KENGIEB

Cooking Level: Expert

Home Town: Franklin, New York, USA

Living In: Raymore, Missouri, USA

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Reviewed: Jun. 16, 2009

This was good. It was easy enough to make but mixing the cream cheese and olive oil did not work out too well for me. I tried a whisk and an electric mixer and the mix would always separate. I did not use the whole 1 cup of olive oil. I only used a half cup, maybe a little less. I may try this again because I really want to love this recipe. Thanks for sharing!

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homeschooler3

Cooking Level: Intermediate

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Reviewed: Jun. 4, 2009

This turned out great, it was quick to make and a very good taste. I sprinkled a little mozerella and cheddar cheese on before putting in the oven, but I would wait until about the last minute to do that because it got brown way quicker than the rest of the bread.

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SHUGRPOP

Cooking Level: Intermediate

Home Town: Dayton, Ohio, USA

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Reviewed: May 31, 2009

it's a pane to make and laking flaver.

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Gary

Cooking Level: Intermediate

Living In: Tracy, California, USA

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Reviewed: May 29, 2009

One word: AMAZING. I am impressed and will be using this for all future garlic bread. I also made white cheese lasagna and the two were simply divine together. I don't know if it made a difference, but I used minced garlic... :)

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All I Do Is Shop

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Reviewed: May 13, 2009

This was fantastic! I couldn't get the oil and cream cheese to mix well, but I tried my best and smeared the mixture on a loaf of french bread that I had cut horizontally. I doubled the cream cheese mixture to cover the bread. It was wonderful! Cheesy, crispy, creamy!

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velvetallyn

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Reviewed: May 10, 2009

Made this with Mother's Day dinner. It was a HUGE hit!!! Love, love, loved it and will most definitely be making it again!

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Krissy

Cooking Level: Intermediate

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Reviewed: Apr. 26, 2009

This is awesome garlic bread. I used 8 ounces of cream cheese and added a little less than 1/2 cup olive oil to it and had no problem getting it to blend smoothly and it never did separate, even when stored in fridge for days. I put some of the cream cheese mixture on a kaiser roll, broiled until bubbly, topped with some sliced rotisserie chicken, parmesan cheese, drizzle with 1 tablespoon olive oil, and then back until broiler until browned. Thanks for this recipe.

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JOANNE1957

Cooking Level: Expert

Living In: Monroe, Virginia, USA

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Reviewed: Apr. 22, 2009

This had to be by far the best garlic bread ever! The only thing I changed was that I used Italien Bread instead and just made big slices. Me and my finace' both agreed that this will be made again very soon.

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