Reviewed: Aug. 20, 2006

This was really good. I used a large loaf of Italian Ciabatta bread cut in half. I used 3X the amount of garlic and I still think it needed more. The trick to getting the cream cheese and oil to mix is to do it in a food processor. Add the cream cheese and herbs and start pulsing, then very slowly add in the oil while pulsing the machine. If you do it right, the oil and cream cheese will form an emulsion and will not separate. I will make it again, but next time I think I will add feta cheese and garlic salt, it was just missing that extra punch of flavor.

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Kelli

Cooking Level: Intermediate

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Reviewed: Jul. 5, 2006

This was a good garlic bread, but the cream cheese base was not my favorite.

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Kelly E.

Cooking Level: Intermediate

Home Town: Thompson Falls, Montana, USA

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Reviewed: Jun. 13, 2006

YUMMMM!!!!!

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Mary Beth

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Reviewed: May 19, 2006

It was quite tasty but I think the slice needs to be kept directly on the rack in order to be crisp properly.

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VIVNIDHI

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Reviewed: Mar. 8, 2006

It was way better than the garlic bread I normaly make. I added to much cheese but will definatly do this again. I really like the idea of cream cheese.

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MamaMack

Cooking Level: Beginning

Home Town: Colusa, California, USA

Living In: Milwaukie, Oregon, USA

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Reviewed: Mar. 2, 2006

Pretty good. I followed several reviews and didn't use that much oil. In fact I probably used only about 2 tablespoons.

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lovetocook

Cooking Level: Intermediate

Living In: Lapeer, Michigan, USA

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Reviewed: Feb. 23, 2006

This was ok...and i found it to be a alot of ingredients and didn't turn out like i'd hoped..I found it to be on the dry side...thanks anyway

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dropsofjupiter

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Reviewed: Feb. 17, 2006

Definitely one of my favorite garlic bread recipes! I stuck the cream cheese mixture in the frig. for a little while. It mixed a lot easier!

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gina

Cooking Level: Intermediate

Living In: Leakey, Texas, USA

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Reviewed: Oct. 30, 2005

I don't know what everyone else is going on about. Sorry - just didn't do it for us, at all.

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EUROMAC

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

Living In: Blonay, Vaud, Switzerland

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Reviewed: Oct. 20, 2005

Very very good garlic bread. And more interesting than the standard recipe.

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PREZOFGOD

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Reviewed: May 19, 2005

what can i say? ... Brilliant combination to make up this recipe... entire family had at least one slice.

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SUZIE HAYES

Cooking Level: Intermediate

Home Town: Trenton, New Jersey, USA

Living In: Brighton, Sussex, England, U.K.

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Reviewed: Feb. 7, 2005

Awesome! This was the best garlic bread. It truly lives up to its name!

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CMLEEDY

Home Town: Indianapolis, Indiana, USA

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Reviewed: Jan. 2, 2005

I wasn't overly impressed. Oil and cream cheese didn't mix well and the spread made the bread a little soggy. Overall, this recipe had a nice flavor but I'll continue looking for "the perfect" recipe.

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SERDES19

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Reviewed: Dec. 11, 2004

Very crispy and creamy at the same time. Unbelievable flavor combinations, best garlic bread ever.. I had company and I had to make a second batch because everyone loved it so much that they wanted more!!

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TESSBT68

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Reviewed: Dec. 8, 2004

it was ok

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HPYEVRAFTR

Cooking Level: Intermediate

Living In: Nashville, Tennessee, USA

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Reviewed: Nov. 30, 2004

Very tasty garlic bread! However, my experience tonight is that cream cheese and olive oil just don't mix. It was impossible to get the mixture "smooth" - even using the electic mixer, once you stop mixing, it immediately begins to separate. Not sure if there's anything to be done about that. Anyway, that being said, it still tasted delicious and was an excellent accompaniment to our spaghetti dinner.

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Gaijin Mom

Cooking Level: Intermediate

Home Town: Palm Harbor, Florida, USA

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Reviewed: Nov. 22, 2004

The best garlic bread I have ever tasted!!!! amazing buttery garlicky cheesy..there's nothing like it anywhere, I will be making this over and over again!!!

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