Great Garlic Bread

    25 minutes

    Delicious cheese covered garlic bread, ready in minutes and perfect with pasta or as a side dish for an Italian dinner.

    76 people made this

    Makes: 1 loaf garlic bread

    • 115g butter
    • 1 heaped tablespoon garlic powder
    • 1 tablespoon dried parsley
    • 1 loaf Italian bread, sliced
    • 220g shredded mozzarella cheese

    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Preheat oven to 180 degrees C.
    2. In a small saucepan over medium heat, melt butter and mix with garlic powder and parsley.
    3. Place the Italian bread on a baking tray. Using a basting brush, brush generously with the butter mixture.
    4. Bake in the preheated oven approximately 10 minutes, until lightly toasted. Remove from heat. Sprinkle with mozzarella and any remaining butter mixture. Return to oven approximately 5 minutes, or until cheese has melted and bread is lightly browned.

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    Reviews in English (359)


    I replace the mozzrella with 1/2 cup parmesan...and it turns out amazing every time!! I simplify the whole recipe by stirring the garlic powder, parsley, and parmesan into softened butter to make a thick paste, spread the mixture onto the bread slices, and sprinkling a bit of paprika in the center of each piece...then bake! To die for!!  -  14 Nov 2004  (Review from Allrecipes USA and Canada)


    Four stars as written, using garlic powder and dried parsley. Five stars, using fresh garlic and parsley. I used long, crusty Italian rolls so I didn't bother to bake them. Just toasting these under the broiler worked just fine. Heavier, of course, than traditional garlic bread, but nice for a treat. Very good!  -  07 Jul 2010  (Review from Allrecipes USA and Canada)


    After this, I will NEVER BUY STORE BOUGHT GARLIC BREAD AGAIN!!! We love garlic bread and this one tops all garlic breads!! I only used 1 TBLS garlic powder (which was plenty) and the "sauce" only covered half a loaf of french bread. Of course, the bread was gone in no time! I'm just sorry to see what I have been missing all this time...thanks Noelle!  -  21 Aug 2002  (Review from Allrecipes USA and Canada)