Delicious! This is definitely enough spread for a large loaf of Italian bread. I just eyeballed the amounts of spices and added a little extra garlic and oregano, a splash of olive oil to make it spread nicer and left out the Parmesan cheese (personal preference). I baked mine at a slightly higher oven temperature (400) and then proceeded to get it nice and crispy under the broiler.
This was great! My husband loves the store-made garlic spread that you can buy in most grocery store bakery departments. This was absolutely the one. He was beyond thrilled. I did use day-old baguettes that I bought off the discount bread shelf as I'm tight on money for a while. I swear, this could make shoe leather taste good. ;)
This is exactly how I used to make the garlic bread at a grocery store I used to work at. The only difference is the only dry herb we used was parsley, we didn't add the italian herbs, so it had a more mild taste and went with more meals. In the end we would sprinkle on some "paprika" for a little bit of red color and then wrap each half for sale. It makes garlic bread similar to the ones you get at the grocery store deli, and I even think it tastes a little like the frozen ones, but the ingredients are more natural and it is cheaper to make.
Great spread lots of flavor. Much less mess than sprinkling the seasoning over the top. Thanks this was perfect with our spaghetti supper.
My husband is not real fond of bread but he ate 2 pieces pieces!!!! I did change it up a bit I used italian seasoning instead of the Fines marjorum basil oregano & parsley. I also used French Bread and sprinkled a small amount of sharp cheddar to the top before baking it came out great!!!
This was an absolute winner at the recent bbq i had with a group of friends. i followed the recipe almost exactly though i played around with the herbs since i didn't have everthing on hand. Then since there was no toaster at the bbq i applied the spread on slices of baguette wrapped them individually with aluminium foil and tossed them on the bbq grill for 5 minutes. they came out toasty and warm and cheesy and people couldn't stop raving about it. An absolute keeper!
Very good! I made it to go along with the "Worlds Best Lasagna" recipe. I didn't have Fines Herbes (equal parts Tarragon, Parsley, Chervil, Chives), so mine had to go without the 1/16 tsp of Tarragon and Chervil. It was still great though! I used unsalted butter, but maybe next time a little salt would be nice (or maybe just use margarine like someone suggested?) I tried both baking it into the bread and spreading it onto warm bread, and yeah, duh, baking it in makes a world of difference. This recipe makes enough to spread onto 1 small loaf of Italian bread. Dang good though.
This was only ok for us. We didn't care for the marjoram and fines herbs.
