Easy Cheesy Garlic Bread

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Quick and easy Cheese Garlic Bread.

What you’ll need:

• 1 large garlic clove
• butter
• Shredded Mexican Five Cheese Blend (or colby/cheddar)
• olive oil spray
• one loaf of french bread (I prefer the Pepperidge Farm Hot and Crusty French Loaves)


Pepperidge Farm Hot and Crusty French Loaves

Tear off a sheet of foil large enough to entirely wrap bread loaf.

Lightly (LIGHTLY) spray the foil with olive oil.

Slice bread loaf in half lengthwise.

Next pick a nice fresh and plump garlic glove.

Peel and then dice the garlic clove and place in a small microwavable dish.

Add about half a stick of butter (more or less depending on taste) to the garlic in the microwavable dish. Slice butter into chunks for faster and more even melting.

Cover with a small piece of saran wrap to prevent spattering. There is nothing I hate worse than cleaning a microwave after folks heated food in it without covering it. He who spatters the microwave at MY house will also CLEAN the microwave. So just cover it.

Heat until melted.

Now with a pastry brush, brush both sides of the bread, the INSIDES, not the outside. We’ll do that later. Save a little butter for the outside.

Now we have two slices of nicely garlicky buttery french bread. Smells wonderful. Let’s eat it now. No wait!

Now let’s add cheese. You don’t have to use the exact cheese I mention. I do love to use the finely shredded cheeses in all kinds of dishes: garden salads, breads, fruit salads, on top of scrambled eggs, cheese toast. I like the Five Mexican Cheese blend, sometimes I use the cheddar colby cheese mixture, and we like Pepper Jack also. Sargento is a GREAT cheese. Also, Weight Watchers makes a mexican blend that is 2 points per serving and it is pretty good.

So, let’s put some cheese on each side of that nicely buttered garlicky french bread. I got in a hurry and tore the end off of the bread. That is okay, it will come out just fine, but try not to do that.

Now we are going to put these slices back together, cheese to cheese, butter to butter, garlicky buttered side to garlicky buttered side; that sounds just really sinful and trashy. Just kidding.

Now let’s lightly brush the outside with the rest of the butter and garlic mixture.

Wrap tightly in the foil.

Place in the oven at 350 degrees for about 10 minutes, this will vary by oven, you don’t really want to “cook” the bread. You just want to warm it enough to melt that cheese.

There are never leftovers of this at my house. Great with: spaghetti, steak, salads, soups and stews, gumbo, red beans and rice, etouffee, shrimp creole, pasta dishes, and heck you can just eat bread if you want to.

Enjoy!
the Rancher’s Daughter
theranchersdaughter.com