Reviewed: May 23, 2013

I make the same kind of garlic bread, but use only fresh virgin olive oil and no butter. I first tried this knowing I had a guest that was lactose intolerance but find I now, that I prefer it with only the olive oil. You just need to use a brush to spread the mixture instead of a knife. Also very yummy!

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Reviewer:

chamberon

Reviewed: Apr. 9, 2013

I didn't get a chance to add cheese, but i made the garlic part to a T and it turned out so good!!! saved this recipe, and will definitely make it again!!

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Reviewer:

Badash

Reviewed: Apr. 8, 2013

I thought it was good but my guys practically inhaled this stuff!

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Reviewer:

Holly

Cooking Level: Expert

Reviewed: Apr. 6, 2013

Easy & and flavourful. A hit with our children (3 and 4 years) as well as us!

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Reviewer:

amgreig

Reviewed: Apr. 5, 2013

This was sooooooo good. I've never made garlic bread from scratch before but this was absolutely delicious. Instead of mozzarella I used shaved Parmesan, Romano and asiago cheeses... SO GOOD. The only thing this recipe didn't make clear was which broil setting to use. I started out with High and found out that was too intense so I would recommend a low broil. I may have added too much salt or something, or measured it wrong because they were a tad salty but it didn't ruin it for me. Best garlic bread I've ever had.

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Reviewer:

chic_urbanity

Reviewed: Mar. 27, 2013

I tried this recipe. I didn't have any Italian bread because it was a last minute idea, so I decided to use whatever bread I had available which was 15 grain wheat bread from Pepperidge farm. Delicious! I cut the ends of the bread off because they were a little burnt but if that's how you like it then its all gooooodd! Would definitely try this with Italian bread!

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