Pair perfectly well with soups and stews, and serve alongside pasta or a salad to make a complete meal. Kids would love it as an after-school snacks. It is my go-to recipe when guests show up unannounced because it comes together effortlessly. Most of the ingredients are easily available. And after making this bread a couple of times, you can easily memorize the recipe. Butter – Salted butter at the room. It should be of spreadable consistency. I don’t use unsalted butter, as when you add salt to unsalted butter, it doesn’t really mix and distribute well. Garlic – Fresh garlic paste for the best flavor. Use a Microplane zester to grate or mince it finely, add a pinch of salt, and press with the back of the knife to make a paste. Herbs – I have used dried basil and oregano. For garnishing fresh parsley. Cheese – I have used mozzarella cheese. You can also use a mix of cheddar and Mozzarella or colby jack and mozzarella. Cut Bread lengthwise – Cut bread loaf lengthwise. Use a serrated bread knife. Spread butter on both the bread. And bake for 8 minutes. Then remove it from the oven. You would see the sides of the bread will look crispy. The final and the best part of the recipe is all off course cheese. Perfectly gooey, with little brown spots here and there. Sprinkle grated cheese – After removing from the oven, sprinkle cheese on top (be generous, the more the better). Then broil it for 2-3 minutes until you see a little brown spot on top and the cheese starts to bubble. Garlic bread is best served right out of the oven when the cheese is warm and melty. You can definitely store it in the refrigerator. Before serving, wrap it in aluminum foil and bake it for 4-5 minutes.
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