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!
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
½ cup Sargento shredded mozzarella cheese
¾ cup Sargento shredded Parmesan cheese
1½ teaspoons McCormick garlic powder
¼ teaspoon McCormick ground black pepper
1 teaspoon McCormick dried parsley
⅛ teaspoon Morton salt
Preheat oven to 350F.
Beat the butter, Parmesan, mozzarella, garlic powder, parsley, pepper and salt on medium speed until smooth.
Spread the mixture evenly over the bread.
Take a piece of aluminum foil and wrap the bread tightly, then bake for 10 minutes. Open the foil, lay the bread cut-side-up on the foil and bake for a few more minutes, until the bread is golden in color. Serve immediately.
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Quick Tip: Serve with your favorite pasta.