Saturday, August 14, 2010

Garlic Cheese Bread

This garlic bread was amazing.  It was perfect with the chicken parmesan, just as it would be perfect with bacon and eggs in the morning or with some soup for lunch.  I adapted the recipe from Pioneer Woman, whom I love.

I changed some of what she did, though, just to make it work with what I already had.  I didn't buy and grate Cheddar and Monterrey Jack cheeses separately since I already had a store-bought bag of grated cheeses in the fridge.  I didn't use nearly as much butter as she did, and I used light mayo, but I don't think any flavor was lost.  Also, I didn't have a loaf of French bread at the house (although when I make it again, I'll remember to get some), but I did have split deli rolls that still tasted wonderful.  Next time I'd add some green onions or a dash of red pepper flakes.

Garlic Cheese Bread

1 cup grated Cheddar-Jack cheese (the kind in the bag from the store)
1/3 cup Parmesan cheese
1/4 cup mayonaisse
1 loaf French bread (or deli rolls)
2 Tbsp butter
2 garlic cloves, minced

Preheat oven to 425.  Mix the cheese and mayonaisse, and set aside or keep in the refrigerator until needed. 

Melt butter in a skillet and add garlic.  Place roll halves (or French bread loaf halves) in the skillet, allowing them to get lightly toasted while soaking up butter and garlic.  Remove garlic if it gets too brown. 

Spread cheese mixture on warm bread and bake at 425 until cheese is melted and golden, about 10 minutes. 

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