Spinach Alfredo Garlic Bread

  

If you made last week's Cajun Shrimp Alfredo then you no doubt have some Alfredo sauce left over. Here is a wonderful way to put that to good use. This bread goes very well with soup or salad; it’s also darned tasty on its own.

Spinach Alfredo Garlic Bread

Adapted from realsimple.com

1 12-oz. loaf French bread, halved lengthwise

¾ c. jarred Alfredo sauce (such as Rao)

 ½ 10-oz. pkg. frozen chopped spinach, thawed, squeezed dry

2 cloves garlic

1/3 c. thinly sliced Melissa’s shallot

1 c. shredded Fontina cheese

Garnishes: fresh thyme, fresh parsley,red pepper flakes

 Preheat oven to 350°F with rack about 8 inches from heat. Stir together Alfredo sauce, well-drained, chopped, spinach, and garlic. Line a large rimmed baking sheet with aluminum foil. Place bread halves, cut side up, on baking sheet. Spread sauce over cut sides of bread. Top with sliced shallots and sprinkle with cheese.

 Bake until sauce is bubbly and cheese is melted, about 20 minutes. Increase oven temperature to broil. Broil until cheese is golden brown and edges are crispy, 2 to 3 minutes. Remove from oven and let rest for 5 minutes.

Garnish as you see fit. Cut each half into 4 pieces.

As an Amazon Associate I earn from qualifying purchases.

Mexican Cheese Garlic Bread

 

 

I have been trying a variety of new soup recipes to put in the freezer for the cold months ahead. Generally, when I make anything spicy I serve it with cornbread. Today I decided that I was going to try something different. I wanted cheese garlic bread, but I wanted it to be Mexican at the same time, so I combined the two, and I can’t stop eating it! This version is mild. If you want more heat, double or even triple the amount of jalapeño. It is so good! Serve it with chili, tortilla soup, or my Mexican Pinto Bean Soup, the recipe of which will be posted next week.

Mexican Cheese Garlic Bread

 1 bulb garlic

1 T. olive oil

Pinch of kosher salt

½ c. butter, room temperature

1 T. minced Melissa’s pickled jalapeño

½ c. grated Parmesan

Pinch Mexican oregano

Pinch kosher salt

Few gratings freshly ground black pepper

1 c. grated Monterey Jack cheese

One loaf Italian bread

 Preheat oven to 400° F.

 Pace garlic bulb in the center of a square of foil. Drizzle with olive oil, sprinkle with salt, and wrap tightly in the foil; roast in the oven for 30 minutes. Set aside to cool while you make the cheese mixture.

 Place the softened butter in a medium bowl. Add jalapeño, Parmesan, oregano, salt, and pepper. Beat together until combined. Squeeze the roasted garlic out of the bulb into the butter mixture, and beat once more to combine.

 Slice bread on the diagonal into 1/2” - 1” thick slices. Slather on a generous amount of the mixture and bake for 12 to 15 minutes until the edges are golden and the cheese has melted.

 As an Amazon Associate I earn from qualifying purchases.

Cheesy Mushroom Bread

The hearty cheese bread is a unique twist on plain cheesy garlic bread. The mushrooms add a wonderful earthiness, making it perfect for Meatless Monday. It pairs nicely with soup or a salad, but is equally good when eaten on its own.

Cheesy Mushroom Bread

Adapted from food52.com

 8 oz. shredded mozzarella

4 oz. shredded cheddar

¾ c. butter

4 oz. mushrooms, sliced

2 T. minced onion

1 T. poppy seeds

½ t. seasoned salt

1 T. dry mustard

1 T.  lemon juice

1 loaf French bread

 Preheat oven to 350°F.

 Make diagonal slices, about 1” apart, to within ¼” of the bottom of the loaf. Then, repeat this process but on the opposite slant, so that you’re making little diamonds across the loaf while leaving bottom intact.

 Press cheese into all of the openings. Place loaf on heavy-duty aluminum foil and transfer to a baking sheet. In a medium sauté pan, melt butter and sauté mushrooms until caramelized. Remove from heat, and stir in the onion, poppy seed, salt, mustard, and lemon juice. Pour mixture over bread, coating evenly.

 Seal foil tightly around loaf. Place on top oven rack and bake for 45 minutes.

As an Amazon Associate I earn from qualifying purchases.

Cheesy Herbed Garlic Bread

I don’t know about you, but when I have a salad as a main dish, particularly one as light as my new favorite with Mayfair salad dressing, I am going to need something on the side. I recently found a recipe for cheesy herbed garlic bread that sounded good, so I had to try it. I’m not entirely sure why the word “herbed” makes its way into the name because the only thing herb-y about it is the parsley or basil that you sprinkle on top, and that is optional. I will say that this bread is truly delicious! It is cheesy and garlicky and loaded with flavor. The recipe calls for it to be spread on a split ciabatta loaf. I bought ciabatta rolls from Aldi (they are amazingly good), and used them. This is a keeper!

Cheesy Herbed Garlic Bread

As seen on livinglou.com

 1 large ciabatta loaf

½ c. Duke's mayonnaise

¼ c. unsalted butter, softened

4 cloves garlic, minced

2 green onions, thinly sliced

2 c. cheddar cheese

2 c. mozzarella cheese

¼ t. freshly ground black pepper

1-2 T. chopped fresh parsley or basil, optional

 Preheat oven to 350°F.

 In a medium bowl, mix mayonnaise with butter, garlic, green onion, cheddar, mozzarella cheese and pepper. Slice ciabatta loaf in half lengthwise and spread cheese mixture over all.

Bake for 8-10 minutes or until cheese is melted and bubbly.

Sprinkle with parsley or basil and serve immediately.

As an Amazon Associate I earn from qualifying purchases.

 
 

Cheesy Garlic Bread

​

  If you are having salad as a main dish, it needs something on the side (unless, of course you are piling it high with meat and cheese). I started something new this year in making salads early in the week, vacuum sealing them, and pulling one out every day to enjoy with a half a sandwich, a cup of soup, or a roll. I love the convenience of it all. The other day I wanted something different with my salad and the thought of cheese garlic bread popped into my head. I found a recipe on The Feed Feed that looked interesting because the garlic was roasted. I adapted that recipe to include a topping of grated mozzarella cheese, and it is phenomenal! It was so good, in fact, that I spread the mixture on a slice of rustic bread and had it for breakfast the next day, topped with slices of avocado. Delish! 

Cheesy Garlic Bread

Adapted from thefeedfeed.com

 1 bulb garlic
1 T. olive oil

Pinch sea salt

½ c. butter, room temperature
2 T. fresh parsley, finely chopped
 ½ t. red pepper flakes
½ c. grated Parmesan
Pinch of kosher salt
Few gratings freshly ground black pepper
1 c. grated mozzarella cheese
One baguette

Preheat oven to 400° F.

Drizzle the garlic bulb with olive oil and sprinkle sea salt on top. Wrap tightly in foil and roast in the oven for 30 minutes. Set aside to cool.

Put the softened butter into a bowl and add the parsley, olive oil, red pepper flakes, Parmesan, and generous pinches of salt and pepper. Beat everything together. Squeeze the roasted garlic out of the bulb and beat it into the butter.

Slice a baguette in half lengthwise and cut each half into three pieces. Spread a generous amount of garlic butter on each side.  Sprinkle top with grated mozzarella.

Bake the garlic bread for 12 to 14 minutes until edges are golden and the cheese has melted.

 

As an Amazon Associate I earn from qualifying purhases.

 

Homemade Garlic Butter

This post contains affiliate links.

If you like garlic bread as much as I do, but don’t like the hassle of making it, have I got a recipe for you! Homemade garlic butter is a wonderful thing to have on hand. Slather it on a split loaf of French bread, run it under the broiler, done in no time it will be eagerly consumed by your fellow diners. If you want to perk up a rather dull vegetable, toss it with your favorite, and this will add loads of taste. Did I mention how delicious this is melted on top of an Idaho baker? Heaven! I have even been known, in desperation, to spread it on a saltine cracker as a snack. Frankly, I hate being without it. So feel free to double or even triple the recipe depending upon the size of your family. You would be wise to make this now, because I’m going to be using it in a recipe later in the week that you are definitely going to want to try.

Homemade Garlic Butter

½ c. (1 stick) unsalted butter, room temperature
3 cloves garlic, minced*
1/3 c. grated Parmesan cheese
¾ t. dried fresh basil
¾ t. dried parsley
1/8 t. dried oregano
½ t. Kosher salt
¼ t. freshly ground black pepper

In a medium bowl beat butter until light and fluffy. Add remaining ingredients, beating until well blended. Transfer to an airtight container, and store in the refrigerator for up to two weeks. It can also be frozen for up to a year. Although you may be tempted, do not use fresh herbs, unless you plan to consume this within a couple of days.

*If you don’t feel like mincing your own, I have often used Melissa’s Minced Garlic in place of the real thing.