Prissy's Garlic Bread3 Reviews
- Prep: 10 min
- Cook: 5 min
- Ready In: 4 hr 45 min
“This is a great tasting garlic butter smeared on loves of Italian bread and broiled to a crunchy golden delight! Also great with cheese! Simply add cheese after broiling and return to oven until cheese is bubbly. Store any unused garlic butter smear in refrigerator for up to 2 weeks.” - by PRISSY68
Original recipe yields 2 loaves
- Whip the butter, olive oil, celery salt, poultry seasoning, cumin, onion powder, and garlic powder together until light and fluffy. Cover; refrigerate at least 4 hours. Allow the mixture to return to room temperature before using.
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
- Open the loaves of Italian bread with your fingers (do not use a knife) by pulling edges and ripping the bread into two equal portions (top and bottom). Spread the garlic butter evenly over the torn sides of the bread and place buttered-side-up onto a baking sheet.
- Broil in the preheated oven until golden brown and crunchy on top, 4 to 5 minutes. Serve hot.
Amount Per Serving (16 total)
- 441 cal
- 26.8 g
- 42.5 g
Based on a 2,000 calorie diet
Reviews (3)Rate This Recipe
"I was pleasantly surprised by this! I only used a pinch of cumin and added mozzarella after broiling. I did use a knife to slice my bread (such a rebel). Tasty! Thanks :)..." See more"
"We thought this was pretty good and quite different. For my family's taste the poultry seasoning was a little over powering so will just omit it next time. A fun variation to garlic bread!..." See more"
"pretty good. I think it needs more garlic, but I always think that. :o) Bf gobbled it up. When I asked him if he liked it, he told me he did and told me I was going to say it needs more garlic. Li..." See morettle stinker . . .anyway, I'd add fresh minced garlic next time, but all in all it's worth repeating. I didn't realize it needed to sit in the fridge for a while and so I just made it then put it on the bread right away, which was fine. Thanks for the recipe!"
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