A while back, one of my nearest and dearest made this garlic bread for me. It changed my life, you know…garlic bread wise. This is by FAR and away one of the most delicious garlic breads I’ve ever had. I have changed a few things over the years, but the basic gist remains the same. Yes, you will see the word “mayo” in this recipe…don’t be afraid. Please try it and I am certain you will be pleasantly surprised.
SUPER CHEESY GARLIC BREAD
A super cheesy, garlicy garlic bread for the whole family to enjoy.
1 small loaf ciabatta bread sliced in half
4 T butter
1/4 C Mayonaise
1/4 C shredded parmesan cheese
2 T chopped garlic (fresh or from a jar)
Salt and Peper to taste
Mozzarella cheese for topping
- Slice the ciabatta bread in half and lay them, cut sides up, on a piece of foil or a baking sheet.
- Spread the butter on both halves of the bread.
- Combine the mayonnaise, garlic and parmesan cheese in a bowl and stir to combine.
- Spread the mixture on both halves of the bread and sprinkle some salt and pepper on top.
- Cover with mozzarella cheese.
- Bake for about 10 minutes at 350 or until the cheese is melted and golden brown.
- Eat and love.
- Don’t be shy with the garlic!
Preheat your oven to 350 ° F.
For this particular version I used ciabatta rolls, because that’s what I happened to have in the freezer. We just defrosted them and sliced them in half.
After the ingredients were all combined, we spread the bread out on foil and topped each piece with the mayo mixture. I topped it not only with salt and pepper but with a sprinkle of red pepper flakes, for some heat. DEEEELIGHTFUL.
Because I love cheese, I always use more than is necessary. The important thing with this recipe is that you use equal parts parmesan and mayo. You can use the shaky kind by Kraft, fresh shredded, whatever you prefer. I used the fresh shredded kind and it was BEAUTIFUL. Topped with the mozzarella and baked for 10 minutes…out they come! Toasty and cheesy.
I served them with some fresh, home made pasta that I made with my KitchenAid Mixer…that recipe is to come.