This will be my house garlic bread from now on! I made mostly as written (ommiting the salt), but it made a lot of the butter spread... I would recommend not using it all, as it made the bread a little greasy and soggy. Use just enough to cover the bread, and it turns out crispier. A great taste, and the recipe was requested!
Very very good. We eat garlic bread a lot (stale hotdog and hamburger buns work wonderfully in a pinch), and this was a great change. I used italian seasoning instead of sage and oregano, and I used Miracle Whip instead of standard mayo. Also, I used garlic powder instead of cloves of garlic.
This bread was good, but I found the oregano a little over powering. Next time, I would cut it in half. The cheese on top is great and the mayonnaise gives it a little extra tang. I also left the salt out of mine.
This was fantastic. It's my new favorite recipe for garlic bread. I think the reason everyone says its so salty is because of the butter - perhaps if unsalted butter were used there would be more control over the amount of salt. I used regular (salted) butter and just a big pinch of salt and it was fine. I added an extra dollop of mayo and a squeeze of lemon juice as well. Overall I loved this and will be making it a lot. Thanks for a great new recipe!!
I like to take the butter mixture, and melt a couple tablespoons full. Then I toss it with some bread cubes, and bake at 425 for 15-20 minutes, stirring once or twice. Makes the best croutons, and they keep well in a zip loc bag for about a week.
I thought this was pretty good...I did reduce the amount of salt and oregano....but still really good.
This is the best garlic bread I ever made and I tried alot of other recipes. My whole family loved it. I used half the pepper and next time will use half the salt.
This was SOOO salty it wasn't even funny - a bit of a waste of time and effort. I cut the recipe in half so I only added a 1/2 tsp of salt...I'm a salt lover and this was just too much. I gave it two stars because I think with the amount of salt reduced this might be good. I will make again but not add any salt. I think it's also worthwhile to mention that I added about 1 tsp of (bottled) lemon juice as well - to cut through the intensity of the garlic.
I made this to go along with our pasta dinner (Brian's Favorite Sauce) also found on this site. I absolutely loved it. I didn't have any french bread so I used this on regular toast. I didn't add any sage but I don't think it matters much. I really think it's the combination of mayo parmesan and oregano that give this such a good flavor. Hubby and son had plain garlic toast. I can't wait to try this on a french baguette. Thanks Sharon.
