Garlic and Herb Cheese Bread

So about that dinner party in my last post. The plan for me was to make eggplant parmesan, fettucine Alfredo and obviously garlic bread.  The plan kinda fell apart on my end with the lack of eggplant in the city but the garlic bread definitely made up for the lack of eggparm. I have been dying to try a recipe I saw on The Pioneer Woman’s website for Garlic Cheese Bread because it uses some of my favourite ingredients butter and mayo and cheese. I know it sounds absolutely over the top but it was wayyy worth it. I want to preface this post with  when I make garlic bread I usually mix salted butter with olive oil which is a little more heart healthy but dinner parties aren’t always about being healthy, actually they are rarely about being healthy, so try this and enjoy it.

Garlic and Herb Cheese Bread

Adapted from Ree Drummond’s recipe on The Pioneer Woman’s website.

• 1 loaf of bakery French bread (not baguette)
• 1/3 cup of salted butter softened
• 1/2 cup of real mayonnaise I used Hellmann’s Olive Oil version
• 2-3 cloves of garlic grated
• 2-3 tbs of a mix of fresh herbs  (I used sage, chives and basil from my garden)
• fresh ground pepper
• 1/3 cup of asiago or parmesan
• 1-1+1/2 cups of a mix of grated mozzarella and cheddar cheeses

Method

Soften butter at room temperature and add to a medium sized mixing bowl. Pre-heat oven to 350.

Finely mince garlic, and herbs and add to butter.  Beat in mayonnaise and season with freshly ground black pepper.  Grate all cheese and fold into butter/mayo mixture.

  

Slice the French loaf lengthwise and place on prepare cookie sheet. Divide the cheese mixture into two and spread evenly over each side of loaf. You can prepare this well in advance of cooking, I made mine up about 3 hours before I baked it in the oven but I would suggest preparing it the same day to not dry out the bread.

   

Bake at 350 for about 10-15 minutes, before serving broil for about 1-2 minutes to have a browned and bubbly top. Cut into small pieces as it is very rich and addictive. Serve with pastas soups or salads.