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Cheesy Toasted Bread Sticks

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Ingredients

1/2 cup mayonnaise
2/3 cup grated Parmesan cheese
3 cloves minced garlic
3 tablespoons melted butter
1 loaf whole grain French bread

Cheesy Toasted Bread Sticks

  • Serves 8
  • Easy

About This Recipe

I am always thinking of new ways of making Garlic Bread. Now, I love the classic version, of course, which is just bread toasted with a butter and oil mixture saturated with finely chopped garlic. But how can it be improved?

Well, mayonnaise for one! And cheese for another! I expected this recipe to be good, but what I did not expect was what happened in the oven. The butter in the mixture melted into the bread as it toasted, so what came out was bread with butter soaked into it, topped with a mixture of browned cheese and mayonnaise.

It was spectacular.

Serve this delicious bread with spaghetti and meatballs, or Pizza Spaghetti Style, or Spaghetti Carbonara with Meatballs, or Wild Rice Bolognese, or Baked Spaghetti, or Tortellini Carbonara. Yum.

Why this recipe works:

  • The mayonnaise added to the butter adds a whole additional layer of flavor and texture. Mayonnaise can be slightly spicy, and it’s also rich and has a wonderful mouthfeel.
  • The cheese adds even more flavor and saltiness, along with great texture.
  • The mayonnaise stays moist while the bread gets crisp, for a fabulous texture contrast.

 

Steps

1
Done

Preheat the oven to 375°F.

2
Done

In a medium bowl, combine the mayonnaise, Parmesan cheese, garlic, and melted butter and mix well.

3
Done

Slice the loaf of bread in half crosswise, so you have two halves. Place them cut side up on a baking sheet.

4
Done

Slather the mayonnaise mixture over the bread halves. Then cut the bread halves crosswise to make strips about 1-1/2" wide. Separate them slightly.

5
Done

Bake the bread for 8 to 12 minutes, watching carefully toward the end of the baking time, until the tops are bubbling and start to brown. Remove from the oven and dig in.

lindaBest

lindaBest

Linda is a home economist who has authored 40 books (39 cookbooks and Medical Ethics for Dummies). She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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