1/1 Photo of Angela's Garlic Bread
Growing up in a Italian household( dad's from Italy) I never had Garlic Bread. Once I had my own place, I decided to make it. You can serve it with a pasta dish, I am serving it with my steak dinner tonight.You may substitute italian bread for french baguette, however, baguettes tend to be larger and you may decide to adjust your ingredients.Butter may be substituted with olive oil, generously brushed on both sides of the loaf. For a bruschetta style garlic bread, I would add another tomato and dice them instead of slicing the tomato paper thin. Not for the calorie shy, carb addicts beware!
My Private Note
Units: US | Metric
- 1 loaf of fresh crusty Italian bread
- 1/4 cup butter (or just enough to cover both sides of split loaf.)
- 1/2 cup of freshly grated parmesan cheese or 1/2 cup pecorino romano cheese (you can add more if you like cheese)
- 1 tablespoon of italian oregano
- 1 tablespoon garlic powder (or 2 medium cloves garlic minced)
- 1 medium ripe tomato
- 1Split loaf in half length wise.
- 2Generously cover both sides of the bread with softened butter.
- 3Add garlic powder or fresh garlic to both sides of the bread.
- 4Slice tomato into paper thin slices, add to ONE side of the loaf, the bottom side.
- 5Add oregano.
- 6Add parmesan cheese.
- 7Close bread and wrap in foil.
- 8Place in a 350 degree oven for 20 minutes.
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Nutritional Facts for Angela's Garlic Bread
Serving Size: 1 (695 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1904.7
- Calories from Fat 689
- Total Fat 76.6 g
- Saturated Fat 41.7 g
- Cholesterol 166.0 mg
- Sodium 3748.8 mg
- Total Carbohydrate 240.4 g
- Dietary Fiber 14.9 g
- Sugars 9.5 g
- Protein 62.2 g