Parmesan Garlic Bread
When garlic meet cheese, when bread mixes with garlic and cheese, so great!
Yield
4 servingsPrep
8 minCook
30 minReady
38 minLow Cholesterol, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | ounces |
italian bread shell
you can use whole wheat |
* |
| ½ | cup |
butter
softened |
*
|
| 2 | large |
garlic cloves
smashed and minced |
*
|
| 1 | tablespoon |
parsley leaves
freshly chopped |
|
| ¼ | cup |
Parmesan cheese
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 462.4 | ml/g |
italian bread shell
you can use whole wheat |
* |
| 118 | ml |
butter
softened |
*
|
| 2 | large |
garlic cloves
smashed and minced |
*
|
| 15 | ml |
parsley leaves
freshly chopped |
|
| 59 | ml |
Parmesan cheese
|
|
Directions
Preheat oven to 350°F.
Cut the bread in half, horizontally.
Mix the butter, garlic, and parsley together in a small bowl.
Spread butter mixture over the the two bread halves.
Place on a sturdy baking pan (one that can handle high temperatures, not a cookie sheet) and heat in the oven for 10 minutes.
Remove pan from oven.
Sprinkle Parmesan cheese over bread if you want.
Return to oven on the highest rack.
Broil on high heat for 2 to 3 minutes until the edges of the bread begin to toast and the cheese (if you are using cheese) bubbles.
Watch very carefully while broiling.
The bread can easily go from un-toasted to burnt.
Remove from oven, let cool a minute.
Remove from pan and make 1-inch thick slices.
Serve immediately.
