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
- 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.
- 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.
- Pre-heat broiler and line a baking sheet with foil.
- 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.
Sally @ Good Dinner Mom says
February 19, 2018 at 4:01 pmWell 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!
Marissa says
February 20, 2018 at 7:24 amI think ciabatta will work great, Sally! I’m with you on garlic butter/butter garlic…they’re made for each other! 🙂
Tina Jui | The Worktop says
May 7, 2015 at 1:11 pmLooks delicious! I just picked up some fresh garlic, so I’ll have to give this recipe a try. Can’t wait!
Marissa says
May 8, 2015 at 5:30 pmWonderful! Thanks so much, Tina.
Maggie | Omnivore's Cookbook says
May 5, 2015 at 7:34 amYum! 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 🙂
Marissa says
May 5, 2015 at 10:16 amSo sweet, Maggie! 🙂
nagimaehashi says
May 2, 2015 at 5:51 pmHoly moly! I love this – garlic confit!! It really is the ultimate ULTIMATE garlic bread!!!
Helen @ Scrummy Lane says
May 2, 2015 at 2:59 pmI 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! 😉
Robyn says
May 2, 2015 at 12:15 pmHoly 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!
Eileen says
May 2, 2015 at 10:32 amI 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.
Sonali- The Foodie Physician says
May 1, 2015 at 2:51 pmI 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 🙂
Marissa says
May 2, 2015 at 9:24 amSo sweet! Thank you, Sonali…
Ashley | Spoonful of Flavor says
May 1, 2015 at 2:11 pmWho can ever say no to carbs? So much cheesey goodness!
Marissa says
May 2, 2015 at 9:24 amNot me! 😉
whiskandshout says
May 1, 2015 at 12:11 pmWow this sounds awesome! Love the meyer lemon and all that CHEESE:) Garlic confit sounds awesome, too.
Marissa says
May 2, 2015 at 9:25 amThe Meyer lemon zest definitely adds a great little zing.
Faith (An Edible Mosaic) says
May 1, 2015 at 11:55 amOh 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!
Marissa says
May 2, 2015 at 9:25 amIs that weird? Uh oh, I’m weird too. 🙂
Kevin | keviniscooking says
May 1, 2015 at 10:08 amCrispy, crunchy, buttery and best of all cheesey garlic goodness right there!
Marissa says
May 2, 2015 at 9:25 amThanks, Kevin!
Shelby@Go Eat and Repeat says
May 1, 2015 at 6:25 amOh. 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!
Marissa says
May 2, 2015 at 9:26 amI hope you love it, Shelby! 🙂
Jen @ Baked by an Introvert says
May 1, 2015 at 5:52 amLove a good cheesy garlic bread! This one certainly looks ultimate.
Marissa says
May 2, 2015 at 9:26 amThanks, Jen!
Maureen | Orgasmic Chef says
April 30, 2015 at 11:28 pmDefinitely 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.
Marissa says
May 2, 2015 at 9:26 amYou’ve described exactly what I had when I was 12 – it was good, but this is better. 🙂
Lorraine @ Not Quite Nigella says
April 30, 2015 at 8:52 pmGarlic bread is one item that I just cannot resist. Especially when it is drenched in butter 😀
Marissa says
May 2, 2015 at 9:27 amYes, the cliche ‘butter makes everything better’ is pretty accurate…
HapaNom says
April 30, 2015 at 6:39 pmAs 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 🙂
Marissa says
May 2, 2015 at 9:28 amLet me know what you think…xo
missscrambledegg says
April 30, 2015 at 5:32 pmMarissa – I love that hint of lemon in this bread. 😀
Marissa says
May 2, 2015 at 9:28 amYes! The lemon adds a great little zing…
Dorothy Dunton says
April 30, 2015 at 4:28 pmHi 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!
Marissa says
May 2, 2015 at 9:29 amYou’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!
Dorothy Dunton says
May 3, 2015 at 1:19 pmHi 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!
Mira says
April 30, 2015 at 1:30 pmBread is my weakness! This looks awesome, love it! So easy, too!
Marissa says
May 2, 2015 at 9:29 amThanks, Mira. Yes, a weakness for me too…
Jess @ whatjessicabakednext says
April 30, 2015 at 1:18 pmI love garlic bread! This looks divine – perfect served with some pizza or lasagne! 😀 I really like the addition of lemon!
Marissa says
May 2, 2015 at 9:30 amThank, Jess! I completely agree…
Mon Petit Four says
April 30, 2015 at 11:44 amYummy!! 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! 🙂
Marissa says
May 2, 2015 at 9:34 amThanks, Beeta! I agree about the Pecorino. It seems to get passed over for Parmesan and I have no idea why.