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Cheesy Garlic Bread
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Description
Who doesn’t like great garlic bread? Yeah, pretty much nobody with normal taste buds. This recipe packs a few extra ingredients (okay maybe a lot) that bring some new flavor dimensions to what can otherwise be mundane.
Ingredients
- 8 ounces, weight Whipped Butter
- 1 Tablespoon Olive Oil, Extra Virgin
- 1 Tablespoon Garlic, Minced
- 1 Tablespoon Dried Parsley
- 2 teaspoons McCormick Grill Mates® Montreal Chicken Seasoning
- 1 dash Ground Cayenne
- 1 Tablespoon Honey
- 1 teaspoon Balsamic Vinegar
- ½ cups Parmesan Cheese, Grated
- 1 whole (12 Oz. Size) Par-baked French Baguette (Take-n-Bake)
Preparation
Preheat your oven to 400ºF.
Put 3 or 4 tablespoons of the butter in a small sauce pan over medium heat. When the butter is melted, add the oil, garlic, parsley, Montreal Chicken seasoning, and cayenne to the pan. Cook the mixture for about three minutes, stirring frequently. Remove the pan from the heat, add the honey and vinegar, and mix well.
Combine the rest of the butter and the pan ingredients in a small mixing bowl. Add the cheese to the bowl, mix well, cover and refrigerate.
Slice off about half an inch of the baguette, lengthwise. Smear the cut side of the baguette well with the butter mixture.
Bake the baguette per the package instructions (typically 6-8 minutes). Turn the oven to broil for a couple of minutes to brown the top nicely.
Caution: Watch it very closely, as it can burn very quickly.
Remove the bread from the oven. Slice, serve, and enjoy!
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3 Comments
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Rhett (Susan Loretta Hedlund) on 3.4.2011
Patiodaddio, of course it is you! I LOVE your recipes they are always an ADD for me. I often wonder if someone ever perused my recipe box and wondered if I actually ate all this deliciousness or was just dreaming, yours of course are the ones I eat thanks!
pvfrompv on 3.4.2011
I shoulda known it was yours….again! Never met a garlic bread I didn’t like but this one looks like it has Top 3 potential…Pat
kitchenlovenest on 3.3.2011
I love your recipes! I’ll have to give this one a try. Along with that fabulous roasted chicken florentine pasta recipe you posted . . . I’ve been drooling over that for at least a month now!