Reviewed: Aug. 11, 2012

Don't change a thing, except the time for broiling. Mine was done in half the time... and the edges were burnt anyway!! But the butter mixture was divine (even though we used Smart Balance)!

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3 users found this review helpful

Reviewer:

Chiizorg

Reviewed: Jul. 30, 2012

Awesome!

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Reviewer:

jeannine83

Reviewed: Jul. 28, 2012

Very good, thanks!

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Reviewer:

jennifer_a00

Cooking Level: Intermediate

Home Town: Rancho Cucamonga, California, USA

Reviewed: Jul. 17, 2012

This was very tasty garlic bread.

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Reviewer:

wmsmom

Cooking Level: Intermediate

Reviewed: Jun. 29, 2012

My husband and I agree that this is the best garlic bread we've had yet! Beats the restaurants :)

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Reviewer:

larissa.hodgson

Reviewed: Jun. 11, 2012

Followed recipe with two exceptions. 1) I used bread I made from a recipe on here called Amish White Bread. 2) I used more garlic then called for- probably double the amount- I LOVE garlic! Wonderful recipe. Thank you.

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Reviewer:

pionergirl

Cooking Level: Intermediate

Home Town: Overland Park, Kansas, USA

Living In: Centerview, Missouri, USA

Reviewed: Jun. 4, 2012

Loved this recipe. I cut the loaf in half and followed the recipe but I did not have mozzarella cheese so I used Sargento 4 Cheese Mexican. Also sprinkled a small amount of parmesan cheese on the bread before adding the 4 Cheese Mexican. Will be making my own garlic bread from now on, no more store bought.

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Reviewer:

Blazer

Cooking Level: Intermediate

Reviewed: May 31, 2012

Definitely making again! Garlic + Italian seasoning + truffle cheese ( got mine from Trader Joe's) on ciabetta bread is ah-mazing!!! Mmmmmmmm These toasties are excellent!!!

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Reviewer:

604foodie

Reviewed: May 17, 2012

Very good. I cut my loaf in half, spread the mixture on the inside, then wrapped it in foil and put it on the grill for about 15 minutes. I omitted the cheese due to allergies.

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Reviewer:

Charlee

Home Town: Chicago, Illinois, USA

Reviewed: Mar. 24, 2012

This was simple and delicious! We made several rounds of these and just a few changes: we ate it with rye bread which was amazingly sweet and salty at the same time, also we used normal cooking oil instead of olive and it worked just fine - we also switched the oregano for italian herbs. Would make it again!

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4 users found this review helpful