Small Batch Garlic Cheese Bread

We love pasta in my house. It has always been so.  Especially spaghetti. When my children were growing up one of the easiest meals for me to cook for them was Spaghetti Bolognese. They loved it. I always cooked about twice as much as I needed to cook because we would enjoy the leftovers the next day as "Fried Spaghetti."

I think they enjoyed the Fried Spaghetti nights even more than the original meal.  But, then again, fry anything in butter and it automatically becomes better. Because everything is better with butter don't you know!

   

Another thing we also enjoy with our pasta is crusty bread and in particular garlic bread.  This was not something I had at all when I was growing up. The idea of using garlic in anything was quite foreign to my parents. If something had garlic in it my parents just would not eat it.

Not so I.  I love garlic, and I adore garlic bread.  I used to make cheesy garlic bread for my family all the time. Crisp thick slices of Italian bread, slathered in a homemade garlic butter and topped with cheese before grilling to ooey gooey, crisp and golden-brown perfection!

Of course, these days with there only being me in the house, I no longer have the need for a whole loaf of garlic bread.  I have learned to make it only a few slices at a time. This recipe I am sharing with you today makes one thick perfect slice of Italian Garlic Bread.

Yes, that is more than one slice on the plate. They didn't have any Italian bread on the day I went to the shops, so I had to make do with a French stick. So, I made four smaller pieces in its place. That way I had a lovely taste of it myself and was able to send some next door for my neighbor to enjoy along with the pasta I also sent to her.

Or at least I assume she enjoyed it. I never had any complaints!

WHAT YOU NEED TO MAKE GARLIC CHEESE BREAD (small batch)

The ingredients listed are for one slice only. You will need to multiply them to make more.  Easy peasy lemon squeezy.

• 1 thick slice of French or Italian bread
• 2 tsp softened salted butter
• 1/2 tsp minced garlic
• 1/2 tsp dried flat leaf parsley
• 2 TBS grated mozzarella cheese
• 2 TBS grated cheddar cheese
• 1/2 TBS freshly grated Parmesan cheese

 

My loaf was a bit on the small side when it came to size, and I doubled the amounts to make two servings.  So, I used four thick slices of the bread and doubled everything else.  They had no Italian bread on the day I went to the shops and so I used a baguette its place.  (Hence, the smaller slices,)

I used bottled minced garlic.  With there only being one of me in the house when I buy fresh garlic it dries out or goes moldy most of the time before I can get it used. I buy a good quality refrigerated minced garlic that is organic.

You could also use garlic powder its place. NOT SALT. Just the powder.  1/4 tsp for one serving would work just right.

The dried parsley adds color. I also sprinkled the finished loaf with some finely chopped fresh flat leaf parsley for show, which is not reflected in the recipe. 

Use good cheeses.  You get what you pay for when it comes to cheese. It is okay to use pre-grated cheeses for this recipe but do use a quality brand.

HOW TO MAKE GARLIC CHEESE BREAD (small batch)

Its really not all that hard and there may be some people who could do this with their eyes closed. Some people may not be as experienced, however, and this recipe is for them. As stated above, this is a recipe for one slice of garlic bread, simply multiply ingredients to make as many as you wish.

Preheat the grill to high. Line a baking tray with aluminum foil. Place the bread onto the tray.

Stir together the butter, half of the parsley and garlic to combine well. Spread it evenly over the slice of bread.

 

Mix together all of the cheeses and sprinkle them evenly over top of the buttered bread.

Pop the bread under the heated grill and toast until the cheese has melted and turned golden brown in spots. (3 to 4 minutes)

Sprinkle with the remaining parsley flakes and serve immediately.

 

I did make four slices of this bread.  My bread was quite a bit smaller than a regular Italian loaf and so two of these slices would be one serving.  I sent half to my next-door neighbor for her to enjoy with her dinner.

This is rich and cheese, not oily and grilled to perfection with just the right amount of garlic flavor. You could add more garlic if you wanted to, but this is just right for me.

 

There is nothing that goes better than a thick slice of garlic bread. I have made many different kinds through the years. Here are a few more of my favorites!

GUY FIERI'S GARLIC BREAD - This garlic bread recipe is quite unlike most garlic bread recipes which I have seen.  It is loaded with simple textures and flavors, including chopped spring onions.  Hot sauce is also used which gives this recipe a bit of a tang that is quite delicious!  All of the flavors work together in perfect harmony to create a garlic bread that is incredibly moreish. Just garlicky enough. Just cheesy enough.  Just oniony enough.  

GARLIC PARMESAN PULL APART BREAD - Another small batch recipe which makes only four servings.This quick and easy pull-apart bread goes together in minutes and can be on the table in less than half an hour. Delicious served with soups and stews, salads or as an appetizer with some Marinara sauce for dipping! 

Yield: 1 serving

Author: Marie Rayner

Small Batch Garlic Cheese Bread

Prep time: 4 MinCook time: 4 MinTotal time: 8 Min

Instructions are given for one slice of Garlic Cheese Bread, but you can easily multiply it to serve as many as you wish.

Ingredients

• 1 thick slice of French or Italian bread
• 2 tsp softened salted butter
• 1/2 tsp minced garlic
• 1/2 tsp dried flat leaf parsley
• 2 TBS grated mozzarella cheese
• 2 TBS grated cheddar cheese
• 1/2 TBS freshly grated Parmesan cheese

Instructions

1. Preheat the grill to high. Line a baking tray with aluminum foil. Place the bread onto the tray.
2. Stir together the butter, half of the parsley and garlic to combine well. Spread it evenly over the slice of bread.
3. Mix together all of the cheeses and sprinkle them evenly over top of the buttered bread.
4. Pop the bread under the heated grill and toast until the cheese has melted and turned golden brown in spots. (3 to 4 minutes)
5. Sprinkle with the remaining parsley flakes and serve immediately.

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