I have only one thing to say about this garlic bread recipe. It’s the best garlic bread you will ever eat. Trust me, I wouldn’t consider making any other type of garlic bread after trying this recipe a few weeks ago. John and I loved it. We had company for dinner twice in the past two weeks and both times I prepared this. Both times it was a hit. It’s easy to make, and the garlic spread can be made ahead of time; it will store in an air-tight container in your refrigerator for up to two weeks (although, I assure you, it will be used up before then).
- Bread (we have found that the heavier the bread, the more grains, the better it holds up to this spread. White bread, such as baguettes, does not work well at all as it just becomes dull and soggy)
- 6 cloves garlic, minced
- 1/2 cup softened salted butter
- 1 cup mayonnaise
- 1 cup sour cream
- 1 cup grated cheddar cheese
- 1/2 cup freshly grated parmesan cheese
- 1/4 cup finely chopped green onions
- 1/4 teaspoon fresh-cracked black pepper
In a large mixing bowl, stir together butter, garlic, mayonnaise, sour cream, parmesan cheese, cheddar cheese, green onions, and black pepper. Be sure to incorporate all ingredients really well. Cover with plastic wrap and place in refrigerator to solidify.
Set oven to a high broil.
Slice bread in 1/2 inch slices and place onto a baking sheet. Place on middle rack in oven and toast the bread until golden brown. Remove the bread from the oven and allow to cool. At this point, only one side of the bread will be toasted. At the same time, remove the garlic spread from the refrigerator and gently stir to loosen up the mixture. Using a spreader, spread the garlic spread onto the untoasted side of the sliced bread. Be generous! With bread that’s 1/2 inch thick, I was sure to spread at least 1/8 – 1/4 inch of the garlic mixture onto each slice. Return the bread to the oven once again and broil until the garlic and cheese mixture is bubbling and browned. Remove from oven, allow to sit for 2-3 minutes before serving. The garlic spread will be piping hot and in a molten lava type state.
This bread can be served with a salad, or with pasta, or simply eaten cold on a Saturday morning while watching reruns of Will and Grace. Never happened! I’m just sayin’.