GARLIC BREAD – a baton of deliciousness

Rate this post

Hi there,

We had some friends for dinner a few weekends ago. I waited until the last minute to buy a loaf of bread to serve with dinner. Unfortunately, this particular weekend the weather forecast called for snow and I was like Old Mother Hubbard, the cupboard was bare. The only thing left to buy was a soft loaf of French bread. I took the bread home and figured I would do my usual trick to make it crispy. I have learned if you take a sad loaf of bread and pat it all over with water and put it in the oven set at 375 degrees for 15 minutes it becomes crispy. But I recently purchased some Crave Brothers mozzarella cheese that was close to expiring. I decided to make garlic bread. I cut the loaf Hasselback style. It was delicious and easy. A winning combination. I don’t think I will ever go back to my old recipe again.

 Home-made bread rubbed with garlic and sprinkled with olive oil, shared-with a flask of wine-between working people, can be more convivial than any feast. Patience Gray


½ cup/8 tablespoons unsalted butter (1 stick), melted
4 tablespoons of garlic paste
½ cup Parmesan, grated
¼ cup dried parsley
1 baguette
½ pound Crave Brothers mozzarella, thinly sliced


Heat the oven to 400 degrees. In a small bowl, stir together the butter, garlic, Parmesan and parsley. Add the salt and generously season with pepper. Set aside while you cut the baguette.
Cut deep slits into the baguette, 1-inch apart — don’t cut all the way through the loaf — and place the baguette on a large piece of foil. Using a teaspoon generously spread the seasoned butter inside each slit. Make sure to reach the bottom of the slit. Add a small piece of fresh mozzarella between each slice. Spoon some of the butter mixture over the top of the baguette.
Wrap the baguette in the foil, place on a baking sheet and bake for 15 minutes. Remove the baguette from the oven and unwrap the top (leave the bread on the foil). Return bread to the oven and bake until crisp and golden on top, another 5 minutes. Slice with a serrated knife (or tear with your hands) and serve at once.

Do you have any special trick or recipe that you use to liven up dull bread? If you do, please share in the comments section.

25 responses to “GARLIC BREAD – a baton of deliciousness”

  1. Angie@Angie's Recipes – Angie's Recipes is an interactive blog dedicated to sharing yummy & creative recipes, helpful cooking hints and tips. Enjoy your visit and spread the word!
    Angie@Angie’s Recipes says:

    That cheese pull looks fantastic. I could devour the whole loaf at one go.

  2. Darlene – British Columbia, Canada – Writer of children's stories, short stories and travel articles.!/supermegawoman!/pages/Darlene-Foster-Writer/362236842733
    Darlene says:

    Looks so good! I love garlic bread and with the additon of cheese, even better.

    • Thanks Beverly. You are right with a salad it would be perfect. Hope all is well with you. I am recovering from a hip replacement. I am doing good but still walk like Walter Brennan.

  3. Mmmm… I could make a whole meal out of your garlic bread! And I understand about finding empty shelves with snow in the forecast. Here in NC, if you aren’t first in line at the store when they mention an afternoon flurry, you’ll find nothing left but gluten free hot dog buns!

  4. the Painted Apron – Life is all about creativity for me, as long as I'm creating something I am happy! I hope I will inspire your daily life and give you ideas for your own wonderful creations!
    the Painted Apron says:

    Is there anything harder to resist than garlic bread?? Great save, and wonderful tip on how to crisp it up, yummy!

  5. sammee44 – Victoria, BC – I am a West Coast Reader and Writer who enjoys the big and little things in Life. My philosophy is–if you don't enjoy those precious moments and savour the joy, then how can you appreciate the little things that crosses your daily path?
    sammee44 says:

    That is such a fantastic recipe–works on hoagie buns too! Am so glad you are recovering from the hip, Bernadette. I’m recovering from an arthritic knee but bet we walk like a pair of “twins” at one point! 🙂

  6. Chef Mimi – As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!
    Chef Mimi says:

    Mmmmm. I haven’t made garlic bread in ages. I used to make a mixture of mayo and butter for the base, and that was great!

  7. cbholganza – Tagbilaran, Bohol, Philippines – I'm a retired army officer with a passion to serve, hence I continue to soldier on with my dreams, my advocacies.
    cbholganza says:

    yummy! wish i could grab a bite of that.

  8. Dorothy's New Vintage Kitchen – I'm a writer, cook, gardener, photographer, poet, quilter, and accomplished daydreamer. I'm also a wife, mother, grandmother, sister. cousin, aunt, and friend, no particular order on any given day. I've been a writer all my life, newspaper reporter and columnist, radio news writer, and magazine contributor, and poet and short-story writer as the spirit moves. Now, I turn my attention to my cookbook, the blog, and a cooking column "Memorable Meals," which runs in our county newspaper. Besides my family, I love dogs, cats, good coffee, chocolate, and my never-dwindling pile of books I intend to read. Our family ran a small Vermont Inn for 18 years, with our focus on local, organic ingredients. I cook from scratch, and try not to use anything that has ingredients I cannot pronounce! After many years of daily serving up local delicacies, cooking classes, and catering, we are now only open for special events, and the odd cooking class. We also host musicians and artists, having helped produce a musical festival and other musical events for nearly 20 years. Many incredible artists have found a place at our table. Wonderful experiences, we will treasure always. My family and friends are my practice subjects. With a family that includes nut, peanut, tree fruit, and vegetable allergies, gluten intolerance, dairy intolerance, vegetarians, vegans, heart conscious, and a couple of picky eaters, there has to be a few quick tricks in the book to keep everyone fed and happy! Personally, I do not eat red meat or most full-fat dairy (usually) for health reasons, making the occasional exception at Thanksgiving and Christmas or our anniversary if the duck is locally raised. I do eat fish and seafood, so I try to come up with alternatives and substitutions when available. I serve local organic eggs and cheeses to my family who can tolerate dairy (My husband recently had a heart attack, and I need to watch my own cholesterol so I am careful, but have been known to let a little piece of really good cheese accidentally fall on my plate!). I believe strongly that eating in a way that is good for our planet is also good for our bodies, and I try to educated myself about our food sources! I cook by the seasons and draw on inspiration from the strong and talented women in my family who came before me, as well as the youth in the family who look at the world with fresh eyes. Food links us all, whether sharing a meal, cooking it together, or writing about it for others to enjoy. I love taking an old recipe and giving it a modern spin, especially if I can make it a littler healthier and use foods that are kinder to the Earth and to our bodies. I believe strongly in sustainable, delicious eating of whole foods, and the wonderful flavors we have at our fingertips! And finally, I love conversing with all the talented cooks and chefs out there who dot the globe! It's a wonderful, world full of culinary pen pals, and I cherish them all! XXXOOO Dorothy
    Dorothy’s New Vintage Kitchen says:

    Necessity is the mother of invention! Looks delicious!
    I hope you are feeling well!

  9. This sounds yummy, Bernadette. Nothing lasts long enough in my house to go stale.

  10. Brilliant Bernadette! I would eat that in a heartbeat!!!

Any comments or suggestions are appreciated. If you like this recipe, please give it to your friends.Cancel reply