If I asked you to describe garlic bread, what would you say? Before this Cheesy Garlic Bread recipe, here’s what I would have said: you take a loaf of soft French bread, slice it down the middle, spread butter on the cut side and sprinkle with garlic salt. Then you wrap it in foil and heat it in the oven.
Not very exciting.
But that’s the garlic bread that I grew up with and never thought much about it. This Cheesy Garlic Bread is nothing like that.
First of all it’s made with a crunchy chewy baguette, and that’s just the beginning. Instead of garlic salt, there’s a whole head of garlic cooked in butter, i.e., garlic confit. Think of the flavor exchange: garlic infused butter, butter infused garlic! Then add in a generous amount of Pecorino Romano, fresh oregano, lemon zest and crushed red pepper. I think you get the idea. It’s not your average cheesy garlic bread and I hope you’ll agree that it is ‘the ultimate.’
Ultimate Cheesy Garlic Bread
Ingredients
- ½ cup unsalted butter
- 1 head garlic cloves separated and peeled
- 4 ounces grated Pecorino Romano
- 2 teaspoons chopped fresh oregano
- zest of one Meyer lemon
- ½ teaspoon crushed red pepper flakes
- Kosher salt
- 1 baguette
Instructions
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Melt butter in a small saucepan. Add garlic cloves, stir and cover. Keep at a low simmer over low to medium-low heat until garlic is very soft and golden brown, 15-20 minutes. Transfer to a medium bowl to cool.
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Once butter and garlic have cooled, add Pecorino Romano, oregano, lemon zest, and red pepper flakes; mash to a paste. Season to taste with with kosher salt.
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Pre-heat broiler and line a baking sheet with foil.
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Slice baguette in half first lengthwise, then crosswise. Arrange on prepared baking sheet and broil, cut side down until golden brown, about 2 minutes (take care not to burn it). Remove from oven and spread cut side with garlic paste. Broil until cheese is golden and bubbly, about 2 minutes. Cut into several pieces and serve.
Well Marissa, as I told you on Instagram… we’re snowed in and I want to make this TONIGHT! So badly that since the only ingredient I don’t have is the bagette (I know, who makes homemade pasta and doesn’t get a bagette to go with it or better yet, make their own), I’m actually going to make a variation of it with the chibatta rolls I do have. 😀 I love the garlic butter/butter garlic idea!
I think ciabatta will work great, Sally! I’m with you on garlic butter/butter garlic…they’re made for each other! 🙂
Looks delicious! I just picked up some fresh garlic, so I’ll have to give this recipe a try. Can’t wait!
Wonderful! Thanks so much, Tina.
Yum! This garlic bread looks so crispy and delicious! It’s one of my mom’s favorite dishes and I’ll cook this for her for the mother’s day 🙂
So sweet, Maggie! 🙂
Holy moly! I love this – garlic confit!! It really is the ultimate ULTIMATE garlic bread!!!
I have to agree this does sound like a rather snazzy garlic bread! I love that there’s lemon and sharp pecorini on it. How posh! 😉
Holy Moly, Marissa, I can taste that as I read the ingredients and I will definitely be making it soon. Such a fantastic creation – thank you!
I haven’t had garlic bread in forever! We always had frozen Texas toast-ish garlic bread when I was little. This sounds much better! I love the idea of adding lemon zest for some extra zing.
I don’t think the title “Ultimate” was ever more appropriate! After having this, I know there will be no turning back to the ordinary stuff 🙂
So sweet! Thank you, Sonali…
Who can ever say no to carbs? So much cheesey goodness!
Not me! 😉
Wow this sounds awesome! Love the meyer lemon and all that CHEESE:) Garlic confit sounds awesome, too.
The Meyer lemon zest definitely adds a great little zing.
Oh wow, you did an amazing job of taking garlic bread to the next level!! I could (and do, lol – I’m weird 🙂 ) eat garlic confit with a spoon so I can imagine how amazing it is on garlic bread!
Is that weird? Uh oh, I’m weird too. 🙂
Crispy, crunchy, buttery and best of all cheesey garlic goodness right there!
Thanks, Kevin!
Oh. My. Gosh. This really is the ultimate garlic bread! My mouth is watering just looking at it! I will definitely have to try these with dinner tonight!
I hope you love it, Shelby! 🙂
Love a good cheesy garlic bread! This one certainly looks ultimate.
Thanks, Jen!
Definitely ultimate! I grew up with the sliced baguette with butter in the slices and garlic powder dusted on top of that and then back into the oven in foil. I thought that was good when I was 12 so I’d really love yours.
You’ve described exactly what I had when I was 12 – it was good, but this is better. 🙂
Garlic bread is one item that I just cannot resist. Especially when it is drenched in butter 😀
Yes, the cliche ‘butter makes everything better’ is pretty accurate…
As soon as I saw Meyer lemon zest, I thought – Ooo! So unexpected and I love it! Definitely need to give that a try next time I make garlic bread! Thanks, Marissa 🙂
Let me know what you think…xo
Marissa – I love that hint of lemon in this bread. 😀
Yes! The lemon adds a great little zing…
Hi Marissa! I made Ragu’ Bolognese last night with bucatini pasta. Wish I’d had this last night, but it will be perfect with the leftovers! The more garlic, the better, especially the way you have done it! Thank you once again!
You’re speaking my language, Dorothy! In our house we’re big fans of Ragu’ Bolognese AND bucatini! And I agree, the more garlic, the better!
Hi Marissa! I always make a big batch of Bolognese – it only gets better as leftovers! For a while I couldn’t get bucatini here, so I had to send for it. The pasta itself was very reasonably priced, but the shipping doubled the cost! I didn’t care, that’s how much I like it! Some things are just worth it! Now I can get it at one of my local stores – yea!
Bread is my weakness! This looks awesome, love it! So easy, too!
Thanks, Mira. Yes, a weakness for me too…
I love garlic bread! This looks divine – perfect served with some pizza or lasagne! 😀 I really like the addition of lemon!
Thank, Jess! I completely agree…
Yummy!! This looks fabulous. I love how the edges look crunchy but the centers still look soft and chewy. And great choice in using pecorino! I find it has more flavor than parmesan. I will definitely keep this in my stash for my next Italian meal! 🙂
Thanks, Beeta! I agree about the Pecorino. It seems to get passed over for Parmesan and I have no idea why.