Make-Ahead Cheesy Garlic Bread
- Ready In:
- 6 French rolls (sandwich size)
- 1⁄2 cup butter, softened
- 2 -3 garlic cloves
- 1⁄2 teaspoon garlic powder
- ground black pepper (to taste)
- 1 cup shredded cheese, divided (I use mozzarella, parmesan and a little bit of cheddar)
- dried parsley
- Split sandwich rolls in half lengthwise and set aside.
- Place peeled garlic cloves into food processor and pulse a few times to mince.
- Add softened butter, garlic powder, black pepper, and half of the cheese. Process mixture until smooth and fluffy.
- Spread generously onto each sandwich roll. Place rolls face up on a large baking sheet. Sprinkle remaining cheese onto the rolls, pressing down to make it stick. (note: you can process all the cheese with the butter, if you want. It works either way.).
- Sprinkle rolls with dried parsley.
- Cover and freeze until firm, then store in sealable freezer bags.
- When ready to bake, take out the number of frozen rolls you want to serve, and bake at 450°F for about 7-10 minutes until cheese is melted and lightly browned around the edges.
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I had enough of a baquette in the freezer which I knew I could slice up and make for tonight for us but will look forward to making the Make-Ahead method. With the baquette I slice it to suit and toasted the sliced on each side under the grill/broiler (we like the bread crunchy not soft) and then proceded using a sharp cheddar cheese (would loved to have added fresh parmesan but I'm the only one who really likes it) but have just realized I forgot the parsley. Thoroughly enjoyed thank you Chef Itchy Monkey, made for ZAAR Cookbook Tag.
This bread turned out beautifully, thanks for another OAMC recipe to add to my collection. I just have to say when I made this it was used straight away so I made another lot and froze them. Have just used them frozen to the oven and they worked out really well. This is such a handy recipe and all my family love it.
These turned out really good. It's so handy to know that I have garlic cheese bread ready whenever I need it. They reheat without getting soggy from the butter or overly crunchy from the oven. After freezing them on a cookie sheet, I wrapped them each separately in plastic cling wrap and then put them in a ziploc bag to make sure that the toppings stayed where they were supposed to in the freezer.