Lisas' Groovy Garlic Bread

This garlic bread gets a serious upgrade with two Italian cheeses. Fresh Romano and Parmesan mixed into the garlic butter melt under the broiler into a bubbly, golden crust that’s salty, nutty, and deeply savory.

A full tablespoon of minced garlic in a whole stick of melted butter means you’re getting real garlic flavor in every bite, not a faint hint. Parsley adds a fresh, green note that keeps all that butter and cheese from tasting one-dimensional.

The whole thing takes 10 minutes start to finish. Melt, mix, spread, broil. That’s it. Watch it closely under the broiler because the line between golden and charred is about 30 seconds.

Kitchen Tips

• Use fresh-shredded Romano and Parmesan, not the shelf-stable stuff in a green can. Pre-grated cheese has anti-caking agents that prevent it from melting smoothly.
• Spread the butter mixture all the way to the edges of each slice. Bare edges burn under the broiler while the center is still melting.
• Position the oven rack about 6 inches below the broiler element. Too close and the tops burn before the cheese melts; too far and the bread dries out.
• Slice the bread before spreading, not after. Cutting through hot, cheesy bread pushes the topping off.

Variations

• Add a pinch of red pepper flakes to the butter for garlic bread with a kick.
• Mix in a tablespoon of sun-dried tomato paste for a rosy, tangy garlic bread.
• Use sourdough or ciabatta instead of French bread for a chewier, more rustic base.