The Best Garlic Bread is a weighty title, but this recipe deserves it. Its crispy, crunchy, cheesy, and loaded with garlic flavor – both powdered and fresh.
In the summers as a child, I would visit my friends beach house, where the food and salt air was plentiful. Her mom used to make dinner each evening on the grill, and it didn’t matter what we were having – garlic bread was always present. Fresh from the bakery French baguettes split in half, slathered with garlic butter, mayo and tons of cheese. Heaven.
I recently asked my mom for the recipe, and while she didn’t know the exact ratio’s, she gave me a list of ingredients. Two days later, I was stuffing my face with The Best Garlic Bread that has graced this planet.
If you are a mayo hater like me, don’t fret. You can’t taste it in the finished product, except for a subtle tanginess. Because after all, it is buried underneath two layers of Parmesan cheese. Enjoy!
If you decide to take a chance on this Garlic Bread, don’t forget to #youngbrokehungry on Instagram so I can see it. High five!
- 1 French Baguette, sliced in half
- 3 tablespoons unsalted butter, softened
- 1 clove garlic, minced
- 1 teaspoon powdered garlic
- 2 tablespoons mayo
- ⅓ cup parmeson cheese
- Toast split bread in broiler on high for about five minutes, or until golden brown.
- In a bowl, mix together unsalted butter, fresh garlic and powdered garlic. Spread onto each side of the bread halves. Then, add one tablespoon of mayo to each side, and spread it on. Sprinkle with cheese. Return to broiler for another 30 seconds, until cheese has melted. Cut into chunks. Serve.