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Rosemary Romano Bread Recipe

Rosemary Romano Bread Recipe photo by Taste of Home

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Our 8-year-old son just loves this delicious bread. It's a perfect addition to a green salad or pasta dinner. Or for a hearty appetizer, dip slices in pizza or spaghetti sauce. -Lois Dykeman Olmstead, Kentucky

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Rosemary Romano Bread Recipe

Prep/Total Time: 30 min.

Yield: 14-16 Servings

10 20 30

Ingredients

1/2 cup butter, cubed
1/2 cup grated Romano cheese
1 garlic clove, minced
1 teaspoon minced fresh rosemary
1 loaf (1 pound) French bread, halved lengthwise

Directions

In a microwave, melt butter. Stir in the Romano cheese, garlic and rosemary. Spread over cut side of bread.
Place cut side up on an ungreased baking sheet. Bake at 400° for 15 minutes or until lightly browned. Slice and serve warm. Yield: 14-16 servings.

Nutritional Facts 1 serving (1 slice) equals 143 calories, 8 g fat (4 g saturated fat), 19 mg cholesterol, 283 mg sodium, 15 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Rosemary Romano Bread in Quick Cooking July/August 2004, p30

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Rosemary Romano Bread

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Reviewed on Feb. 11, 2013 by valanddansmith

Oh yeah, this is some seriously good cheesy garlic bread!!! The melted butter oozes down into all the nooks and crannies -which doesn't seem to really happen when you just spread the butter onto the bread. Totally reminded my of the Pepperidge Farm frozen garlic bread... Cannot wait to make this again!

Reviewed on Oct. 10, 2011 by beatntbroken

I used whole wheat ciabatta and 2 garlic cloves. A little next cheese next time (the salty taste of the Romano over powers a bit) and bake only about 10 minutes. best part of our meal though!