Description
This cheesy garlic bread is a delicious and easy-to-make appetizer or side dish featuring a crispy French bread base topped with a flavorful blend of cheddar, mozzarella, and parmesan cheeses mixed with mayonnaise and fresh green onions. Softened garlic butter is spread generously to infuse rich aroma and taste, then baked until golden and bubbly.
Ingredients
Scale
Bread
- 1 loaf French Bread
Cheese Mixture
- 2 cups shredded Cheddar cheese
- 1 cup shredded Mozzarella cheese
- 1/2 cup shredded Parmesan cheese
- 1/3 cup low-fat Mayonnaise
- 4 green onions, chopped
Garlic Butter
- 1 cup butter, softened
- 4 cloves garlic, minced
Instructions
- Prepare the Bread: Cut the French bread in half lengthwise, making two equal pieces. Place the bread cut side up on a large baking sheet to prepare for topping.
- Mix Cheese and Vegetables: In a medium-size bowl, combine the shredded cheddar, mozzarella, parmesan cheeses with the mayonnaise and chopped green onions. Stir well to create an even mixture and set aside.
- Prepare Garlic Butter: In a small bowl, blend the softened butter and minced garlic until fully mixed. Spread this garlic butter evenly over the cut sides of both bread halves to ensure every bite is flavorful.
- Top Bread and Bake: Evenly spread the prepared cheese mixture over the buttered bread halves. Bake in a preheated oven at 350°F (175°C) for 10 minutes, or until the cheese is melted, bubbly, and slightly golden on top.
- Serve: Carefully remove the garlic cheese bread from the oven and let it stand for a few minutes to cool slightly and set. Slice into servings, then enjoy warm as a savory snack or accompaniment.
Notes
- For extra crispiness, broil the bread for 1-2 minutes after baking, watching carefully to prevent burning.
- Use fresh garlic for the best flavor, but garlic powder can be substituted in a pinch.
- Leftover bread can be stored wrapped in foil and reheated in the oven to restore freshness.
- Adding a sprinkle of parsley or Italian seasoning on top before baking adds an herby note.
