This was really good. I used a large loaf of Italian Ciabatta bread cut in half. I used 3X the amount of garlic and I still think it needed more. The trick to getting the cream cheese and oil to mix is to do it in a food processor. Add the cream cheese and herbs and start pulsing, then very slowly add in the oil while pulsing the machine. If you do it right, the oil and cream cheese will form an emulsion and will not separate. I will make it again, but next time I think I will add feta cheese and garlic salt, it was just missing that extra punch of flavor. Read More
This was really good. I used a large loaf of Italian Ciabatta bread cut in half. I used 3X the amount of garlic and I still think it needed more. The trick to getting the cream cheese and oil to mix is to do it in a food processor. Add the cream cheese and herbs and start pulsing, then very slowly add in the oil while pulsing the machine. If you do it right, the oil and cream cheese will form an emulsion and will not separate. I will make it again, but next time I think I will add feta cheese and garlic salt, it was just missing that extra punch of flavor. Read More
I had a half a loaf of french bread to use up and made pasta for dinner. This bread was really good. After reading reviews, some had trouble with mixing the olive oil and cream cheese. I decided to drizzle oil on the bread first, then spread the mixture and broil. Since my bread slices were small it only took a few minutes on low to melt. I also drizzled a small amount of olive oil and grated parmesan after coming out of the oven. Read More
Very tasty garlic bread! However my experience tonight is that cream cheese and olive oil just don't mix. It was impossible to get the mixture "smooth" - even using the electic mixer once you stop mixing it immediately begins to separate. Not sure if there's anything to be done about that. Anyway that being said it still tasted delicious and was an excellent accompaniment to our spaghetti dinner. Read More
Very good bread! I only had extra virgin olive oil and I was afraid that the flavor from that would be too strong so I decided to use half softened butter and half olive oil and the results were DELICIOUS!!! Creamy buttery cheesy goodness! I will be using this recipe a lot I'm sure! Thanks for posting:) Read More
I used a Sour Dough loaf and 1 Cup melted butter instead of Olive Oil and I just heated the bread until it was hot and bubbly instead of broiling it. It was a delicious combination of flavors! It all got gobbled up at my Easter dinner! Read More
The best garlic bread I have ever tasted!!!! amazing buttery garlicky cheesy..there's nothing like it anywhere I will be making this over and over again!!! Read More
I cut this recipe in half and used day-old ciabatta loaves that I bought off the clearance rack. I thought this might not work......I was kind of iffy about the ingredients and how good they would taste. The kids and I loved it though my husband was kind of on the fence about it. Not as hard as I thought it would be and using the day-old bread worked out just fine. Read More
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This was really good. I used a large loaf of Italian Ciabatta bread cut in half. I used 3X the amount of garlic and I still think it needed more. The trick to getting the cream cheese and oil to mix is to do it in a food processor. Add the cream cheese and herbs and start pulsing, then very slowly add in the oil while pulsing the machine. If you do it right, the oil and cream cheese will form an emulsion and will not separate. I will make it again, but next time I think I will add feta cheese and garlic salt, it was just missing that extra punch of flavor.
I had a half a loaf of french bread to use up and made pasta for dinner. This bread was really good. After reading reviews, some had trouble with mixing the olive oil and cream cheese. I decided to drizzle oil on the bread first, then spread the mixture and broil. Since my bread slices were small it only took a few minutes on low to melt. I also drizzled a small amount of olive oil and grated parmesan after coming out of the oven.
Very tasty garlic bread! However my experience tonight is that cream cheese and olive oil just don't mix. It was impossible to get the mixture "smooth" - even using the electic mixer once you stop mixing it immediately begins to separate. Not sure if there's anything to be done about that. Anyway that being said it still tasted delicious and was an excellent accompaniment to our spaghetti dinner.
Very good bread! I only had extra virgin olive oil and I was afraid that the flavor from that would be too strong so I decided to use half softened butter and half olive oil and the results were DELICIOUS!!! Creamy buttery cheesy goodness! I will be using this recipe a lot I'm sure! Thanks for posting:)
I used a Sour Dough loaf and 1 Cup melted butter instead of Olive Oil and I just heated the bread until it was hot and bubbly instead of broiling it. It was a delicious combination of flavors! It all got gobbled up at my Easter dinner!
The best garlic bread I have ever tasted!!!! amazing buttery garlicky cheesy..there's nothing like it anywhere I will be making this over and over again!!!
I cut this recipe in half and used day-old ciabatta loaves that I bought off the clearance rack. I thought this might not work......I was kind of iffy about the ingredients and how good they would taste. The kids and I loved it though my husband was kind of on the fence about it. Not as hard as I thought it would be and using the day-old bread worked out just fine.
