Week 31: Garlic Cheese Bread (Option 2)

Bread. Cheese. Garlic. What's not to love?

Garlic Cheese Bread
Taken from: Pioneer Woman Cooks

Prep time: 15 minutes
Cook time: 10 minutes
Servings: 4

3 1/2 C cheddar cheese, grated
3/4 C Monterey Jack cheese, grated
1/2 C Parmesan cheese, grated
1/2 C Mayonnaise
4 whole green onions (white and light green parts) minced
1 dash salt
1 loaf crusty French bread
1 stick butter
4 cloves garlic, finely minced

Mix cheeses with mayonnaise and green onions. Add salt to taste and set aside or keep in fridge until you need it.

Cut loaf of bread in half and then in half again.

Working 1/4 loaf at a time, melt 2 Tbsp butter in a skillet and add 1/4 of the minced garlic. Place 1 of the 1/4 loaves face down in the skillet, swirling it to soak up the butter and garlic. Allow bread to toast in the skillet, removing garlic if it starts to get too brown.

Repeat with remaining butter, garlic, and bread.

Spread cheese mixture on warm loaves and bake in 425 degree oven until cheese is hot and bubbly, about 10 minutes.

Slice and serve.

My Notes
Portion size - I only made half a batch, and it was still too much for two people.

Ingredients - I will leave out the green onions next times. Also, my bread was really wide (more of an Italian loaf than a French loaf). So, I used 2 Tbsp of butter and 2 cloves of minced garlic per quarter of the loaf. It was perfect.

This was really, really good, but it didn't taste Italian. We ate it with bolognese. Next time, I think we'll eat it with grilled chicken and a salad.