Easy, Cheesy Garlic Bread
This easy, cheesy garlic bread is the perfect accompaniment to hearty pasta dishes, such as lasagna, spaghetti and meatballs, or rigatoni with chunky meat sauce. It is also a great appetizer on its own when served with a spicy marina sauce for dipping.
Ingredients
- 1 loaf ciabatta bread
- ¼ cup butter unsalted
- 4 cloves garlic finely minced
- 3 tablespoons extra virgin olive oil
- 2 tablespoons dried oregano
- Parmesan cheese freshly grated
- 6 oz. Gruyere cheese shredded
- Sea salt to taste
- black pepper to taste
Instructions
- Place top oven rack in center position and pre-heat oven to 350°F.
- Cut ciabatta loaf in half lengthwise and arrange on a rimmed baking sheet lined with parchment paper or a Silpat™ baking mat.
- In a small saucepan, melt the unsalted butter over medium heat. Add the garlic and cook for 2-3 minutes, until the garlic is soft. Remove from heat.
- In a small bowl, combine melted butter, garlic, olive oil, and dried oregano. Stir to combine thoroughly. Brush each half of the ciabatta bread with the olive oil mixture, making sure the entire surface is covered.
- Grate Parmesan cheese over the surface of both bread halves and top with shredded Gruyere cheese. Sprinkle each half with salt and black pepper, to taste.
- Place baking sheet in the pre-heated oven and bake for approximately 8-10 minutes or until cheese is completely melted and starting to brown on top. Remove from oven and cool slightly before slicing into individual servings. Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Notes
If you can’t find shredded Gruyere, you can use the more traditional (and easier to find) shredded mozzarella instead.
Nutrition
Calories: 305kcal (15%)Carbohydrates: 6g (2%)Protein: 14g (28%)Fat: 26g (40%)Saturated Fat: 10g (63%)Polyunsaturated Fat: 2gMonounsaturated Fat: 13gCholesterol: 48mg (16%)Sodium: 323mg (14%)Potassium: 152mg (4%)Fiber: 3g (13%)Sugar: 1g (1%)Vitamin A: 554IU (11%)Vitamin C: 0.5mg (1%)Calcium: 567mg (57%)Iron: 3mg (17%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
