Reviewed: Nov. 4, 2007

I didn't add the cheese, but it turned out perfect.

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this2shallpass19

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Oct. 26, 2007

I really, really liked this, and I made a few "personal preference" changes. I used half olive oil and half Smart Balance spread for the fat mix, and next time I think I'll use a higher proportion of olive oil. It worked great, and it's much better for you than straight butter! I also used a little more garlic, and omitted the cheese. Looking forward to making it again!

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Rachel M.

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Reviewed: Oct. 24, 2007

Great recipe just as written. Didn't change a thing. Thanks!

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Casper

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Reviewed: Oct. 14, 2007

Phenomenal treat to complement your meal. Breeze to prepare. Quick to serve. Try on whole wheat long rolls with Smart Balance butter spread and low-fat mozzarella for a lower calorie dish- still delicious with half the guilt.

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Jen

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Reviewed: Oct. 13, 2007

Loved this recipe! I used fresh Parmiagano Reggioano from Costco & it added a great spunk to the bread.

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jfedo

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Reviewed: Sep. 29, 2007

Delicious! Made it without the cheese, and it was great! Used french loaf bread.

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Bonnie

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Reviewed: Sep. 29, 2007

This is excellent. I left out the oregeno, but SO good! Be sure not to melt the butter...it keeps a thicker consistency that way.

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Jenni

Cooking Level: Intermediate

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Reviewed: Sep. 29, 2007

Excellent recipe. I've made it twice--first as written and the second time w/o the mozz cheese and with less oregano (about 1/2 tsp). We preferred it the second way. Both times I used a full loaf cut in half lengthwise instead of slicing.

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BROOKOVERS

Cooking Level: Expert

Home Town: Columbus, Indiana, USA

Living In: Wahiawa, Hawaii, USA

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Reviewed: Sep. 24, 2007

Very tasty - but probably left them under the broiler a little too long. Very nice with the Mozarella.. Would do again.

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Ron

Cooking Level: Intermediate

Living In: Saint-Lazare, Quebec, Canada

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Reviewed: Sep. 23, 2007

Quick and tasty! I followed another reviewer's suggestion and baked the loaf in tinfoil for 20 minutes. I also added more garlic to suit my preferences.

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RSTCERE

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Reviewed: Sep. 15, 2007

Wow, what a great recipe! Adding oil to the mix really makes it easy to spread over the bread. I added a little bit of garlic powder and salt as well, and it turned out perfectly!

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Jess

Cooking Level: Beginning

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Reviewed: Sep. 14, 2007

I love this recipe! I don't bother with the cheese, preferring instead to savor the garlic flavor that comes through so wonderfully after it's baked into the bread. One note: watch the broiler - five minutes is too long in my oven. 3.5 is about right.

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wildmorel

Cooking Level: Intermediate

Living In: Vancouver, Washington, USA

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Reviewed: Sep. 13, 2007

YUM! This recipe is very good and very easy! Great with Italian food!

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NASCAR24FAN

Cooking Level: Intermediate

Living In: Sulphur, Oklahoma, USA

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Reviewed: Aug. 23, 2007

Very tasty bread indeed. Nice garlic flavor and I liked the taste the oregano gave this. I only used about a half cup cheese sprinkled lightly over. This made plenty of butter spread, I had some left over.

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Aug. 23, 2007

Delicious! Made this in place of my usual toasted bread with garlic butter schmeared on it and was happy with the end result. Went perfectly with the baked ziti I made. Thank you.

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Chikee

Cooking Level: Intermediate

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Reviewed: Aug. 13, 2007

Perfect garlic bread at home! Yum!!

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Elli

Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

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Reviewed: Aug. 8, 2007

This was excellent! I used Emeril's Garlic Parmesan Essence instead of the dried oregano and used split sub rolls. Easy and delicious, thanks!

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Suemck

Cooking Level: Intermediate

Home Town: Plaistow, New Hampshire, USA

Living In: Amesbury, Massachusetts, USA

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Reviewed: Aug. 7, 2007

My whole family loves this garlic bread. It's wonderful just the way it is. I highly recommend you trying it tonight!

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Susan C

Cooking Level: Intermediate

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Reviewed: Jul. 29, 2007

This is really good! I omitted the oregano, as I prefer plain g. bread. I think the olive oil works well in this for flavor and it also helps the spread sink into the bread more making it more rich tasting. If I serve it to company then I would set out a little bowl of oregano so people can sprinkle it on their own bread if they would like. Great recipe - thanks!

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