Cheesy Garlic Loaf Recipe

3.5 2 4
Cheesy Garlic Loaf Recipe
Cheesy Garlic Loaf Recipe photo by Taste of Home
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Cheesy Garlic Loaf Recipe

Read Reviews
3.5 2 4
Publisher Photo
For a slightly different flavor, I'll replace half the mozzarella with cheddar...or whatever cheese I have in the fridge.—Donna Britsch, Tega Cay, South Carolina
MAKES:
4 servings
TOTAL TIME:
Prep: 5 min. Bake: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 5 min. Bake: 25 min.

Ingredients

  • 1 unsliced loaf (1/2 pound) French bread
  • 2 tablespoons butter, softened
  • 1/2 teaspoon Italian seasoning
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1/4 cup grated Parmesan cheese

Directions

Slice bread lengthwise; place cut side up on a baking sheet. Spread butter on cut surfaces; sprinkle with half of the Italian seasoning. Top with cheeses and remaining Italian seasoning.
Bake at 350° for 20-25 minutes or until the cheese is melted. Cut widthwise into 1-in. pieces. Yield: 4 servings.
Originally published as Cheese Bread in Quick Cooking May/June 1998, p22

Nutritional Facts

2 slices: 268 calories, 12g fat (7g saturated fat), 30mg cholesterol, 548mg sodium, 30g carbohydrate (1g sugars, 2g fiber), 10g protein.

  • 1 unsliced loaf (1/2 pound) French bread
  • 2 tablespoons butter, softened
  • 1/2 teaspoon Italian seasoning
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  1. Slice bread lengthwise; place cut side up on a baking sheet. Spread butter on cut surfaces; sprinkle with half of the Italian seasoning. Top with cheeses and remaining Italian seasoning.
  2. Bake at 350° for 20-25 minutes or until the cheese is melted. Cut widthwise into 1-in. pieces. Yield: 4 servings.
Originally published as Cheese Bread in Quick Cooking May/June 1998, p22

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MY REVIEW
liteninhm User ID: 2738420 49245
Reviewed Feb. 4, 2014

"Haven't tried it yet but sounds great but please tell me where does the garlic come in. I see no menu of garlic in the ingredients, only in the name."

MY REVIEW
m12k4 User ID: 7137624 50699
Reviewed Oct. 23, 2013

"This is great!"

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