Toasted Garlic Bread Recipe - Allrecipes.com
Toasted Garlic Bread Recipe
  • READY IN 15 mins

Toasted Garlic Bread

Recipe by  

"Quick and scrumptious garlic bread that will complement any Italian meal. Melted mozzarella is optional, but delicious!"

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
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  • PREP

    10 mins
  • COOK

    5 mins
  • READY IN

    15 mins

Directions

  1. Preheat the broiler.
  2. Cut the bread into slices 1 to 2 inches thick.
  3. In a small bowl, mix butter, olive oil, garlic, oregano, salt and pepper. Spread the mixture evenly on the bread slices.
  4. On a medium baking sheet, arrange the slices evenly and broil 5 minutes, or until slightly brown. Check frequently so they do not burn.
  5. Remove from broiler. Top with cheese and return to broiler 2 to 3 minutes, until cheese is slightly brown and melted. Serve at once.
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Reviews More Reviews

Most Helpful Positive Review
Sep 22, 2005

Yummy! I used all of these ingredients, but assembled and baked it differently. I sliced the loaf (1/2 loaf of Italian Herb Bread I from this site) in half lengthwise, like splitting a roll. I spread the butter mixture on both sides, then put them together and baked, at 350 in foil for 20 minutes. Then I added the cheese and baked the bread open-faced until the cheese melted. Served with Chicken Milano from this site. I used fresh oregano. Very good- I usually make my own garlic bread but this recipe is great. I love the olive oil addition- I had never thought of that before!

 
Most Helpful Critical Review
Jul 23, 2003

Decent garlic bread. I can't place my finger on what it is exactly that I don't like but it is better than some of the store-bought brands. However, I've found other recipes I prefer over this. Still, it is good and went well with our steak dinner.

 
Dec 10, 2003

This recipe was just what I was looking for - THanks! The only advice I have for future garlic bread makers is DON"T try to broil it on a flat pan or stone! It works best in a deep dish, that way the oils don't drip out.

 
Dec 08, 2008

Using the finest bread from an old Italian bakery in Milwaukee certainly doesn't hurt, but this was just simply out of this world good! And attractive too! I loved the combination of both olive oil and butter. I used a little less oregano than called for but it, too, was a nice addition. I also added some finely chopped parsley which gave it some freshness and color. Still, I think I must stress that this will only be as good as the quality of the bread you use.

 
Nov 15, 2010

This has to be one of the best garlic bread recipes on this site! Instead of cutting it into individual slices I just cut the loaf in half and spread the mixture onto the bread. I sprinkled some parmesan cheese instead of mozzarella and baked it at 425 for 10-12 minutes. It was delicious!

 
Jun 30, 2006

This was very good! I used jarred crushed garlic, otherwise followed the recipe exactly. I didn't cut as indicated but cut in half and made garlic loafs. I made a whole loaf of Italian Bread to go along with Greek Penne and Chicken, and almost the whole loaf went with our small family. Next time I might try adding a little parmesan cheese to the bread over the garlic butter, just family preference but it is definitely not needed. Thank you for sharing, this is definitely a keeper!!

 
Jul 23, 2003

Excellent! I kinda thought that it would be weird to add the oil, but it really made a big difference. I forgot that the butter was in the microwave on "warm" and it melted, but this still came out good, I just brushed it on. I also added paprika before the cheese. Thanks Clair!

 
Jul 21, 2003

Surely not the best I've ever had, but a solid, solid choice for a better than average garlic bread. This taste excellent with or without the cheese. A word to the wise; as is, you will not have enough spread to brush a full Italian loaf of bread. If you wish to brush the entire loaf, better double the spread. I had nice compliments on this. The broil times advised in the recipe were accurate, though my rack is several notches away from the broiler element, which I think worked well.

 

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Nutrition

  • Calories
  • 213 kcal
  • 11%
  • Carbohydrates
  • 23.4 g
  • 8%
  • Cholesterol
  • 22 mg
  • 7%
  • Fat
  • 10.1 g
  • 16%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 6.9 g
  • 14%
  • Sodium
  • 376 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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