This easy, cheesy garlic bread is the perfect addition to your next meal. Yesterday I posted a delicious homemade Pasta Bolognese recipe that I made for our Valentine’s Day dinner. In my mind, no pasta dish is complete without a big slice of garlic bread. Usually I make my favorite garlic bread recipe, but this time I wanted to try something new. I was drawn to this recipe because it has Dijon mustard in the garlic spread. I love the taste of Dijon mustard, but I have never had it in bread before. The results were wonderful… garlicky, cheesy perfection! 🙂 The best part about this recipe is how quick it comes together. In less than 25 minutes you have a delicious accompaniment to your next pasta dish or soup. This bread is best served piping hot right out of the oven, so make sure you have everything else ready to serve before you pull the bread out of the oven.
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Parmesan and Asiago Cheese Garlic Bread
- 9 – 10 garlic cloves (about the size of a plump cashew nut), skins left on
- 1/4 cup grated Asiago cheese, plus more for garnish
- 2 teaspoons Dijon mustard
- 6 tablespoons unsalted butter, softened
- 1/4 cups grated Parmesan cheese, plus more for garnish
- 1/4 teaspoon table salt
- 1 loaf Italian bread (about 1 pound, football-shaped)
- Ground black pepper to taste
- Garlic powder to taste
- 2 tablespoons chopped parsley
- Adjust oven rack to middle position and heat oven to 500 degrees.
- Meanwhile, in a small skillet over medium heat toast unpeeled garlic cloves, shaking pan occasionally, until fragrant and color of cloves deepens slightly, about 8 minutes. When cool enough to handle, skin and mince cloves (you should have about 3 tablespoons). Using dinner fork, mash garlic, Asiago cheese, Dijon, butter, Parmesan cheese, and salt in small bowl until thoroughly combined.
- Using a long serrated knife, slice the bread in half lengthwise. Spread cut sides of loaf evenly with garlic butter mixture; season to taste with pepper and garlic powder. Garnish with additional Asiago and Parmesan cheese if desired. Sprinkle with parsley. Transfer loaf halves, buttered side up, onto baking sheet; bake, reversing position of baking sheet in oven from front to back halfway through baking time, until surface of bread is golden brown and toasted, 8 to 10 minutes. Cut each half into 2-inch slices; serve immediately.
Yields: 6 to 8 servings
Prep Time: 15 minutes
Bake Time: 10 minutes
Source: adapted from Cook’s Illustrated, September 1999