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This is the ultimate cheesy garlic bread recipe, straight from a family restaurant tradition. It features a homemade garlic and parsley oil, a generous topping of melted mozzarella and nutty Parmigiano, all baked to crispy, gooey perfection. It's incredibly simple, easy to make, and a guaranteed crowd-pleaser.
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Preheat oven to 400°F. Blend garlic, parsley, and olive oil to make garlic oil. → Slice a loaf of Italian bread horizontally, spread with garlic oil, wrap in foil, and bake for 10 minutes. → Unwrap the bread, open it up, and top generously with shredded mozzarella and grated Parmigiano cheese. → Bake uncovered for another 10 minutes until the cheese is melted and bubbly. → Slice and serve hot.
Preheat oven to 400°F. Blend garlic, parsley, and olive oil to make garlic oil. → Slice a loaf of Italian bread horizontally, spread with garlic oil, wrap in foil, and bake for 10 minutes. → Unwrap the bread, open it up, and top generously with shredded mozzarella and grated Parmigiano cheese. → Bake uncovered for another 10 minutes until the cheese is melted and bubbly. → Slice and serve hot.
This is the ultimate cheesy garlic bread recipe, straight from a family restaurant tradition. It features a homemade garlic and parsley oil, a generous topping of melted mozzarella and nutty Parmigiano, all baked to crispy, gooey perfection. It's incredibly simple, easy to make, and a guaranteed crowd-pleaser.
First, preheat your oven to 400 degrees Fahrenheit.
Using a serrated knife, slice the loaf of bread horizontally along the rounded top side, but not all the way through, so that it opens up like a book.
In a small food processor or blender, add the peeled garlic cloves and fresh parsley.
Pour in the olive oil and blend until you have a smooth garlic and parsley oil mixture.
Place the opened bread on a large sheet of aluminum foil. Spoon the garlic oil mixture evenly over both cut sides of the bread, spreading it from edge to edge.
This recipe is a family tradition from the host's father's restaurant and is highly requested.
The garlic oil is very versatile and can be kept in the fridge for other uses, like tossing with garlic knots or sautéing vegetables.
Provolone cheese can be used as a substitute for mozzarella if preferred.
Salt is not added because the Parmigiano Reggiano provides enough saltiness.
Be generous with the cheese toppings for the best cheesy result.
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