Cheesy Garlic Bread Recipe

What’s up, so there’s your boy Chris Vyams in and up in the kitchen as usual.

After posting a pic, by the way, if you’re not following your boy, what do we do for man.

So after posting a pic, people are like, Chris, share your recipe in the breads.

Why You’ll Love This

So here we go, we’re doing a cheesy garlic bread, disclaimer, this is not Caribbean, nothing really Caribbean about this, let’s see, we want to put some scotch about pepper and some seasoning and all kind of thing in there, you can certainly do that.

This one here, I’m doing some pasta in the oven, so to go with that pasta, I usually do some garlic bread on the side, you’re going to love this one man, cheesy, which now, Caribbean people love cheese, so you’re going to love this one, let’s get cook it.

Ingredients

• parsley (about a teaspoon of chopped)
• garlic (about four cloves, finally chopped)
• a bit of olive oil
• a fair amount of butter (soft)
• bread (all sliced)
• mozzarella cheese
• fresh grated pamazon
• Romano (optional)
• Asiago (optional)

Instructions

1. Basically in a small bowl, you want to put some parsley.
2. Put about four cloves of garlic, which I finally chopped with a knife.
3. Go in with a bit of olive oil.
4. Combine the olive oil and butter into a nice sort of paste.
5. Spread that onto the bread.
6. I have the bread on a cookie tree lined with tin foil.
7. Brush this on pretty liberally, all over the bread.
8. Next step I’ve got mozzarella cheese, so we’re just going to go on with that mozzarella cheese, again being as liberal as you want.
9. Go a little bit heavier with that grated pamazon on there.
10. This is going on the middle rack in the oven, 400 degrees Fahrenheit.
11. I left back a little bit of that parsley, just operating things up, you know, nice and green.
12. It took about 10 minutes in the oven.

Cooking Tips

You can crush the garlic, you can grate it, you can do whatever I like, the texture of the chopped, I want to little fine pieces of garlic.

I am doing a combination of olive oil and butter, because I like the flavor from the olive oil, I like the creaminess from the butter.

The soft butter is please don’t put the butter in the microwave, you don’t want that butter to separate on you.

I’m just using a spoon, you can use a knife if you want.

You determine how much cheese, and again, not just how much cheese, but what type of cheese you like.

If I had some some aged cheddar, I would definitely add some aged cheddar to this, since I don’t have that aged cheddar, which I usually use, because I like the bite to sort of kick you get from that aged cheddar.

If I had aged cheddar, I would still use some fresh grated pamazon.

If you want to use Romano, if you want to use Asiago, any sort of cheese that you like using, you can certainly go in with that.

I didn’t use any salt, because I noticed the cheese will happen enough salt in there, the butter, the salted butter.

If you want to get it that nice golden colour that I got there, the last couple minutes I put it on the broil setting, which is about 550 degrees Fahrenheit.

I’m going to say allow it to cool down, so it’s nice and firm before you cut it into there.

Notice the pieces of burnt cheese on the bottom there, that’s what I’m talking about, I have nothing to clean up, just toss that out, crispier.

Serving Suggestions

Garlic bread with rotini pasta, a wicked little quick sauce, we’ve got some mozzarella cheese on the top, some other cheese inside there, and some pieces of Italian sausages, if you like pasta, if you like Italian, this is the way to go.

Not a Caribbean recipe, as I mentioned, but cheesy, garlicky, toasted, watch how much to close up, watch it, recognize?