Reviewed: Jun. 29, 2007

I will never buy store-bought garlic bread again!! This is easy and so much more tasty!

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Skylara

Cooking Level: Intermediate

Living In: Brainerd, Minnesota, USA

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Reviewed: Jun. 17, 2007

WOW!!! I omit the cheese and it's still delish.

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Roxanne

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Reviewed: May 25, 2007

It turned out great! I will definitely use this recipe again!

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ash0607

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Reviewed: May 13, 2007

Wow! I added as much garlic as I could stand to mince and I forgot the mozzarella, and this was really really good.

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Carrie

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: Chicago, Illinois, USA

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Reviewed: Apr. 9, 2007

Awesome garlic bread. I also bake it at 350 for about 10 minutes and it seems to work very well (my broiler is a pain). Thanks for such an easy and tasty recipe!

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Chris

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Reviewed: Apr. 5, 2007

This was good, however, I am more apt to stick with the frozen variety. There are so many good ones and they are easy and inexpensive.

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massey110

Cooking Level: Expert

Living In: Cassville, Missouri, USA

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Reviewed: Apr. 3, 2007

OUTSTANDING! I left out the oregano and added parmesan. I spread this on sub rolls and broiled on hi for 2 minutes, then I made the best meatball subs ever. I will never buy garlic bread from the store again!

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LNJ821

Cooking Level: Beginning

Living In: York, Pennsylvania, USA

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Reviewed: Mar. 29, 2007

Was very good! Love all the different tasts here!

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NIECOLE

Cooking Level: Intermediate

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Reviewed: Mar. 24, 2007

Easy and delicious recipe. I make this all the time at the last minute to accompany Italian recipes. Thanks.

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Noah's Daddy

Cooking Level: Intermediate

Home Town: Yonkers, New York, USA

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Reviewed: Mar. 7, 2007

Very easy to make and good. I used french bread and had more than enough spread for half of the loaf, probably would have fit the entire loaf. I broiled for about 2 minutes, but could try baking next time so that it gets crisp all of the way through rather than soft in the middle.

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SunnyCook

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: Mar. 5, 2007

Delicious toppping! I used garlic infused oil from another recipe and added 1/2 teaspoon crushed rosemary instead of oregano. Brushed it on sliced San Francisco Sourdough from this site. The mixture of olive oil & butter is wonderful. Bread is crunchy, garlicky and addictive!

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GRANNYLOOHOO

Cooking Level: Professional

Home Town: Bixby, Oklahoma, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Mar. 5, 2007

Great flavor, I would have tried using french bread instead of italian bread.

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Jewels

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Reviewed: Feb. 25, 2007

Excellent recipe. I added red pepper flakes and a tiny bit of salt! Like other reviewers have said this is much better than storebought! I'm going to try making a very large batch of the spread and freezing it!

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Mandy U

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Reviewed: Feb. 16, 2007

these were amazing....will be making again and again.

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deejay

Cooking Level: Intermediate

Home Town: Islamabad, Islamabad Capital Territory, Pakistan

Living In: Frederick, Maryland, USA

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Reviewed: Feb. 15, 2007

So very, very good!! Family loves it almost more than whatever main course I happen to be serving it with. I did happen to have a little left over butter mixture once and used it to make grilled cheese sandwiches (used cheddar and french bread) which was also very, very good and great with soup too.

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Toasty Mama

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Reviewed: Feb. 9, 2007

This was a meal in itself! I used a mix of parmesan and mozzarella. Think the olive oil really adds something to it. I will no longer buy the store bought garlic bread.

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RAINYDAYWOMAN

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Reviewed: Jan. 20, 2007

My kids love this!

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SysAdmKC

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Reviewed: Jan. 13, 2007

Yum! This garlic bread turned out great! I even used Smart Balance instead of butter and it was still so good. Thanks!

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shep20

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Reviewed: Dec. 26, 2006

This came out great! I left out the cheese though, and put the garlic through one of those garlic presses, and baked it at 350 for about 10 minutes till it started to get nice and toasted and brown.this one's definately a keeper!

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