Reviewed: Jan. 22, 2009

This garlic bread is perfect. Too often we think the only way to enjoy garlic bread is to have it served at an Italian restaurant or buy it frozen at a grocery store. This recipe exceeded both. In my case, I did not have mozzarella cheese. Using a grater, I applied a light coat of Parmesan cheese. This worked well.

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zoltman

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA

Living In: Ann Arbor, Michigan, USA

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Reviewed: Jan. 16, 2009

Thawed some slice Jo's Rosemary Bread (from this site) spread toppings on and broiled. No need for cheese. It was yummy!

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CANDLEDREAMS

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Reviewed: Jan. 16, 2009

This stuff is awsome! I can see myself going out to the kitchen late at night for this.

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Buffy Whitney

Cooking Level: Professional

Home Town: Ottawa, Illinois, USA

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Reviewed: Jan. 15, 2009

I tweaked this a bit. Instead of french bread, I used Texas Style bread and I also roasted garlic. Since my pasta already had minced garlic, I figured why not use it differently in the bread. It was a big hit. The sweetness of the roasted garlic gives it added flavor along with the cheese. It was simple and didn't take much time at all.

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Faye

Cooking Level: Beginning

Living In: San Francisco, California, USA

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Reviewed: Jan. 13, 2009

My husband cooked a pot of spaghetti and soon realized that we were out of garlic bread. I pulled up this recipe, spread it on the large part of 4 hot dog buns, and broiled for 5 minutes. We both agreed that this was the best garlic bread ever. Thanks for the quick fix1

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Vee

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Reviewed: Jan. 10, 2009

Awesome! Goodbye Texas toast. Served this at an Italian dinner party, and everyone wanted the recipe and wanted to make a meal off this bread alone.

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LORIBURTON

Cooking Level: Expert

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Reviewed: Jan. 6, 2009

It is easy to make, easy to memorize, easy to add to or change flavors based on the dinner your serving with! As for the different varieties tried by me: on one, I used parmasean instead of mozzarella; on a second, I subbed italian seasoning for dried oregano; on a third, I added a small amount of honey to the mixture (I'm guessing about a tablespoon); on a fourth, I put in garlic powder instead of oregano and added white pepper to taste(for a spicier bread); on even still another I added a tiny bit of lime juice.... Thank you Clair! This is awesome! I have used this countless times since the first... and always manage to make something delicious!

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aa_weber

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Reviewed: Jan. 3, 2009

This is the best bread ever! I did mine a little differently however. I cut the bread in half instead of in slices and doubled the recipe. I also sprinkled garlic salt on top prior to placing in the oven.

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Briget

Cooking Level: Intermediate

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Reviewed: Jan. 2, 2009

We served this with baked spaghetti on Christmas Eve and it was a huge hit. Make sure to keep an eye on the bread! It can burn quickly.

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Molly

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Reviewed: Dec. 21, 2008

Pretty good but I will try other garlic bread recipes on here to see if theres anything better.

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ALFANN02

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Dec. 21, 2008

I actually just made this on slices from a regular loaf of bread, and it turned out great, so I'm sure it would be amazing on a loaf of Italian bread... I put parmesan on top and it made it even better. super easy!!

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Marbear

Cooking Level: Intermediate

Home Town: Downers Grove, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: Dec. 14, 2008

I used Parmasean instead of Mozerella, so good!

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joysiloo

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Reviewed: Dec. 14, 2008

Great mixture. What would make this a 5-star recipe is the following: brush mixture on BOTH sides of the garlic bread, then cook on STOVETOP (med ht). Place one side down, smash with something (I use a potato masher), then flip over and smash again. When both sides are golden, then put cheese on one side and broil fr a few minutes. The smashing makes the mixture go all the way through and it's a thin, but flavorful garlic toast. Not one dry spot on this toast!

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brenda

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Reviewed: Dec. 14, 2008

I've made this twice, the first time we didn't like the oregano in it. So the second time we skipped the oregano and enjoyed it more.

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Coupon*Crazy*Mom

Cooking Level: Intermediate

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Reviewed: Dec. 10, 2008

This is almost exactly how I make garlic bread, with just a few tweaks. I heat the oil and butter and lightly saute chopped garlic & about a half teaspoon of anchovy paste (for depth of flavor, it is NOT fishy, I swear) and a shake of red pepper flakes, then simply dip one side of each bread slice briefly into the butter before cooking.

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shanagan

Cooking Level: Expert

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Reviewed: Dec. 10, 2008

This was great! So easy and better than the frozen stuff.

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BCMILLER

Cooking Level: Intermediate

Home Town: Sharon, Massachusetts, USA

Living In: Norton, Massachusetts, USA

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Reviewed: Dec. 8, 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.

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