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Parmesan Garlic Bread Recipe
Parmesan Garlic Bread Recipe photo by Taste of Home

Parmesan Garlic Bread Recipe

Read Reviews (2)
5 2
Publisher Photo
Dress up ordinary French bread by topping it with butter, Parmesan cheese and seasonings. It's a quick side dish that will complement the beef stew or most any meal. But don't expect leftovers...your family will have a hard time stopping at just one slice!
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings

Ingredients

  • 1/4 cup butter, softened
  • 1/4 cup olive oil
  • 1/4 cup grated Parmesan cheese
  • 2 garlic cloves
  • 4 sprigs fresh parsley
  • 1/2 teaspoon lemon-pepper seasoning
  • 1 small loaf (8 ounces) French bread

Nutritional Facts

1 serving (1 slice) equals 401 calories, 28 g fat (10 g saturated fat), 35 mg cholesterol, 612 mg sodium, 30 g carbohydrate, 2 g fiber, 7 g protein.

Directions

  1. In a bowl or food processor, blend butter, oil and Parmesan cheese. Add garlic, parsley and lemon-pepper; mix or process until smooth.
  2. Slice the bread on the diagonal but not all the way through, leaving slices attached at the bottom. Spread butter mixture on one side of each slice and over the top. Wrap in foil and bake at 400° for 15-20 minutes. Yield: 4 servings.
Originally published as Parmesan Garlic Bread in Taste of Home Meals in Minutes Calendar Annual 1996, p1

Nutritional Facts

1 serving (1 slice) equals 401 calories, 28 g fat (10 g saturated fat), 35 mg cholesterol, 612 mg sodium, 30 g carbohydrate, 2 g fiber, 7 g protein.

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Parmesan Garlic Bread(2)

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
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3 Star
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2 Star
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MY REVIEW
Reviewed Apr. 18, 2011

Yummy garlic bread - this is our favorite! I found this in my 1997 Taste of Home Annual Recipes Cookbook. It's messy, but it's soooo good! -Lori in WI.

MY REVIEW
Reviewed Jul. 27, 2008

This is an excellent garlic bread recipe, definitely a keeper! I made the garlic-Parmesan butter a day in advance and refrigerated it, covered, then let it come back to room temperature the next day before proceeding with the recipe. And I cooked the foil-wrapped loaf on the upper rack of the gas grill.

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