Prep 5 mins
Cook 10 mins
I mixed this up one night when I didn't want plain old garlic bread with dinner. We love it. The lavendar in the herbes really make this mix. I have never mixed my own Herbes de Provence, but have had success using Penzey's or Victoria Taylor's blend of spices. This may be mixed and stored in the fridge, or spread on bread and frozen for future use. The cheese is optional, and I have used provolone, mozzarela, or even white American with success. You could use French or Italian loaves, or some nice ciabatta rolls. I have a little crock of this in my fridge, and I use it on green beans and baked potatoes as well. It's very versatile!
- 118.29 ml butter, softened
- 2.46 ml garlic powder
- 14.79 ml herbes de provence
- 28.34-56.69 g asiago cheese, grated (optional)
- Allow the butter to soften in a small bowl or crock for about an hour.
- Mix butter, garlic powder, herbes de Provence, and cheese.
- Enjoy toasted on bread, melted over veggies, or fluffed into baked potatoes.
Yum! This was enhanced garlic bread. We could taste the herbes de provence, but it wasn't overpowering. I spread this thickly on a loaf of french bread, toasted in the oven, & served with a pot of soup. Delicious! Thank you for sharing the recipe!