Prep 10 mins
Cook 20 mins
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!
- 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 tomatoes
- Split loaf in half length wise.
- Generously cover both sides of the bread with softened butter.
- Add garlic powder or fresh garlic to both sides of the bread.
- Slice tomato into paper thin slices, add to ONE side of the loaf, the bottom side.
- Add oregano.
- Add parmesan cheese.
- Close bread and wrap in foil.
- Place in a 350 degree oven for 20 minutes.
Yummy! I love garlic bread and the tomato in this recipe was a scrumptious addition. Thanks for sharing the recipe.
This was absolutely perfect, and the perfect complement to our Italian dinner. Believe it or not, the tomato was the extra touch that made this really stand out. We love garlic bread, and the proportion of ingredients in this recipe are just right. I did use garlic powder, and followed the recipe exactly as posted. Thanks for posting this new favorite! Made for Spring PAC 2013.
For this recipe I chose pecorino romano. If there's a choice between pecorino and another cheese, I always choose the former. Used fresh garlic too. Treated this dish as a main dish and served alongside tossed green salad and pear sauce.