This is the type of garlic bread that will take everyone’s breath away the moment they catch sight of it. I served this with my signature pesto pasta last weekend and before they even got to the pasta, the basket of garlic bread was empty! Yes, this is how good this recipe is. The only thing that I didn’t like while I was making it was, I couldn’t stop eating them before dinner. I almost ate everything!
Our friend over at the Brown Eyed Baker has this to say about this recipe:
“So, the verdict on homemade garlic bread… it takes maybe five minutes longer to prepare than the frozen stuff and it is infinitely better. Words don’t do it justice, really. The outside of the bread is crusty, the interior soft and chewy, and the topping is a perfect combination of buttery, garlic-y, and cheesy.”
Because I am a pasta lover, I always love me some tasty garlic bread. For me, my pasta experience is not complete without it. I love mine chewy on the inside too and crusty on the outside. This recipe helped me achieve both!
1 large (18-24″) loaf French bread, halved lengthwise
1 cup Kerrygold unsalted butter, at room temperature
¾ cup Sargento shredded Parmesan cheese
½ cup Sargento shredded mozzarella cheese
1½ teaspoons McCormick garlic powder
1 teaspoon McCormick dried parsley
¼ teaspoon McCormick ground black pepper
⅛ teaspoon Morton salt
Preheat oven to 350 degrees F.
Using an electric mixer, beat the butter, Parmesan, mozzarella, garlic powder, parsley, pepper and salt on medium speed until smooth and fluffy.
Spread the butter-garlic mixture evenly over each half of the French bread.
Wrap the bread tightly in foil and bake for 10 minutes. Open the foil and lay the bread cut-side-up on the foil and bake for an additional 5 to 10 minutes, until the bread is golden brown. Slice and serve immediately.
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Quick Tip: Serve with your favorite pasta.
Thanks again to Brown Eyed Baker for this amazing recipe.