Cheesy Garlic Bread
Cheesy Garlic Bread
Serves 4 to 6
Prep time: 10 minutes. Cook time: 20 minutes
1 baguette or loaf of Italian bread
1/2 cup butter, room temperature
1/4 cup olive oil
4 cloves garlic, peeled
1/3 cup grated Parmesan
1/3 cup grated cheddar
1/3 cup grated Pecorino, fontina, or Monterey Jack
1 teaspoon minced fresh oregano
1/2 teaspoon salt
To serve: a small bowl of warm marinara sauce, homemade or purchased
Directions
Preheat oven to 350°. Slice bread in half lengthwise. Then hold bread together as a loaf and cut crossways—but only three-quarters of the way—into serving size pieces, leaving the bottom edge of crust intact so bread holds together. Separate the halves and place on a baking sheet.
Place butter, oil, and garlic in a blender and pulse until garlic is finely minced. Add the cheeses, oregano, and salt and pulse again. Spread the mixture over the bread, tucking it between the slices and piling it on top. You want a thick layer. Any leftover cheese mixture stores in a covered container in the refrigerator for a week and is excellent added to vegetables.
Place bread in the oven and bake for 20 minutes, until cheese is slightly brown and bubbly. Remove from oven and use kitchen shears to separate the individual pieces and cut through the final crust. Plate with a bowl of marinara sauce for dipping.
Sally Uhlmann’s passion for cooking led her to publish a memoir-style cookbook, “Just Cook with Sally.” She splits her time between the States and her farmhouse in Cortona, Italy, when she is not traveling the world. Sally cooks, develops recipes, and writes stories—mostly about the intersection of food, travel, and her life.
