About two years ago I bought the Cook’s Country Cookbook (get it here) to round out our cookbook collection. I took it for a test run by borrowing it from the library before buying it. What got me excited about the cookbook was its varied collection of regional, classic and heirloom recipes. I have found and tried many recipes from the book, but besides the Skillet Macaroni and Cheese recipe (which should have its own blog post because the kids devour that stuff like nobody’s business) there’s a super delicious and worthy of your time Cheesy Garlic Bread recipe.

I’ve got a bunch of garlic just dying to get used, and last year this was one of the first recipes I used our own homegrown garlic in. Garlic Bread. Cheesy Garlic Bread. Do you like the tasty frozen garlic bread from the store? It’s okay to admit it – I do! So much cheese, and garlic flavor goodness. What I don’t like is the price, the hard to pronounce ingredients, and let’s be serious try to find space for it in the freezer! It’s like trying to shove a frozen baseball bat in the freezer!

What I love about this Cook’s Country/Test Kitchen recipe is that it’s so delicious and there’s very few ingredients. Go crazy and experiment with the types of cheeses. I frequently add swiss to ours! It’s not quite a just throw it in the oven type of bread, but it’s worth the time for it’s deliciousness. It reheats nicely in a skillet or oven. Want to jazz it up further, throw some thin tomato slices or basil on it. Add pepperoni, you got pizza! I brought this as a side to a party once and people couldn’t stop dipping it in the pizza dip! (SO good, dip it in everything!)

Cheesy Garlic Bread

Make a quick salad to have with it for lunch or a light dinner. The possibilities are endless!

Cheesy Garlic Bread served with tomato salad

 

Cheesy Garlic Bread
 
Prep time
Cook time
Total time
 
Soft, chewy, and cheesy garlic bread. Cut into small bites for an appetizer or slices for mealtime.
Author:
Recipe type: Bread, Side dish, Appetizer
Cuisine: American
Serves: 6-8
Ingredients
  • 5 garlic cloves, grated
  • 8 tablespoons of butter - one stick, softened
  • ½ teaspoon water
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 18-20 inch baguette
  • 1½ cups shredded italian cheese blend (or variety of good melting cheeses)
  • Aluminum foil
Optional Chef Notes
  • Italian bread still works fine - I buy or make
  • Randomly score the inside of the bread to make sure the garlic mixture gets into all the nooks and crannies.
  • Olive Oil - Add to grated garlic and butter while sauteing. Makes the bread moister.
  • Cheese - Try some swiss (Jarlsberg is really good), and other cheeses on hand for a nicey cheesy bread.
Instructions
  1. Adjust oven rack to lower middle position, and pre-heat oven to 400 degrees.
  2. Prepare a piece of aluminum foil to hold the bread. The length of foil should be a few inches longer than the ends of the bread. Slice bread in half horizontally
  3. In a small skillet: cook garlic, 1 tablespoon of butter (and olive oil if using), and water for 5-7 minutes over low heat. Stir occasionally until mixture is straw colored.
  4. In a measuring cup or small bowl, mix hot garlic and remainder of butter (7 tablespoons), salt, and pepper. Spread mixture on the cut sides of the bread.
  5. Sandwich the cut sides of the bread together, and wrap the loaf in aluminum foil. (First fold the long side up and over the bread, fold over ends, and continue to roll.) Place on baking sheet and bake for 15 minutes.
  6. Carefully unwrap the bread and place buttered sides up. Cook for about 10 minutes or until it just starts to brown/change color. Remove from oven and turn on broiler. (Low will take a bit longer, but you can control the browning better.)
  7. Sprinkle the buttered sides of the bread with cheese. Place under broiler and cook until the cheese begins the melt, or for longer until spots begin to turn brown. 1-2 minutes at most.
  8. Transfer to cutting board and cut. *Suggests cutting with cheese side down, but rarely have an issue cutting with cheese up.* Cut into pieces and serve.
Reheat
  1. A few minutes in the oven, or in a skillet over low heat and lid partially covering for a few minutes.

Step by Step

Adjust oven rack to lower middle position, and pre-heat oven to 400 degrees. Prepare a piece of aluminum foil to hold the bread. The length of foil should be a few inches longer than the ends of the bread. Slice bread in half horizontally.
In a small skillet: cook garlic, 1 tablespoon of butter (and olive oil if using), and water for 5-7 minutes over low heat. Stir occasionally until mixture is straw colored.

Saute butter, water, and garlicSaute butter, water, and garlic
In a measuring cup or small bowl, mix hot garlic and remainder of butter (7 tablespoons), salt, and pepper. Spread mixture on the cut sides of the bread.

Spread garlic and butter mixture on bread
Sandwich the cut sides of the bread together, and wrap the loaf in aluminum foil. (First fold the long side up and over the bread, fold over ends, and continue to roll kind of like a burrito.) Place on baking sheet and bake for 15 minutes.
Carefully unwrap the bread and place buttered sides up. Cook for about 10 minutes or until it just starts to brown/change color. Remove from oven and turn on broiler. (Low will take a bit longer, but you can control the browning better.)

Spread garlic and butter mixture on bread
Sprinkle the buttered sides of the bread with cheese. Place under broiler and cook until the cheese begins the melt, or for longer until spots begin to turn brown. 1-2 minutes at most.

Add Cheese
Transfer to cutting board and cut. *Suggests cutting with cheese side down, but rarely have an issue cutting with cheese up.* Cut into pieces and serve.

Cheesy Garlic BreadReheat
A few minutes in the oven, or in a skillet over low heat and lid partially covering for a few minutes.

https://www.thesugarpixie.net/wp-content/uploads/2015/08/cheesygarlicbread_tomatosal.jpghttps://www.thesugarpixie.net/wp-content/uploads/2015/08/cheesygarlicbread_tomatosal-150x150.jpgthesugarpixieRecipesbread,garlicAbout two years ago I bought the Cook's Country Cookbook (get it here) to round out our cookbook collection. I took it for a test run by borrowing it from the library before buying it. What got me excited about the cookbook was its varied collection of regional, classic...Misadventures and fun in the kitchen and beyond