Prep 10 mins
Cook 10 mins
This recipe comes from a Taste of Home Holiday & Celebrations cookbook. We think it is the best!! Whenever I make this I double or triple it, as there is always extra fresh herbs.Then I wrap the extra in plastic wrap and foil and freeze it. It freezes beautifully and then I always have it on hand. If you do freeze it don't put the cheese on till ready to bake. No need to defrost just bake as usual except add a few minutes to bake time. You can use dried herbs but it is so much better with fresh. Hope you like it as much as we do!!!
- 118.29 ml butter, softened
- 59.14 ml romano cheese
- 29.58 ml fresh basil, minced or 9.85 ml dried basil
- 14.79 ml fresh parsley
- 3 garlic cloves, minced (or as much as you like)
- 1 loaf French bread, halved length wise
- 113.39 g provolone cheese, shredded (optional)
- Preheat oven to 425.
- Combine butter, Romano cheese, herbs and garlic.
- Spread over cut sides of bread.
- Sprinkle with Provolone if desired. ( I have made it without and its just as good).
- Place on foil line baking sheet and bake for 10-12 minutes ( more if frozen) till cheese is melted.
- Slice, Serve and Enjoy!
this was very good. served to my future inlaws and everyone loved it! Thanks
WOW! The cheese with the garlic added lots of flavor to this buttered toasted bread! My family enjoyed it very much. Prepared as a participant in the Spice of The Month in the Gardening Forum, March 2009.
I do enjoy the breads that I can buy at Costco here in California, but I also like finding recipes like this one to add some spunk to those breads! I've made this twice now, the first time just as written & the French bread veresion is A REAL WINNER! However, it's just as great when made with a loaf of whole wheat bread, so keep that in mind! Thanks for a great recipe! [Tagged, made & reviewed in New Kids on the Block]