Recipe
Gourmet Cheezy Garlic Bread from The Fish Market
The spread is where this garlic bread earns its name: softened butter whipped with mayonnaise, grated Romano, fresh garlic and parsley, brightened with a squeeze of lemon juice. Slathered over split sourdough and run under the heat, it broils into a golden, bubbling crust with crisp edges and a creamy middle. Four servings in 25 minutes, and a fish-house side that upstages whatever it's served next to.
Ingredients
1 | long loaf sourdough bread |
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1⁄2 | cup softened butter |
1 | teaspoon chopped parsley |
1⁄8 | teaspoon minced fresh garlic |
1 | cup mayonnaise (do not use low-fat, as it will not brown) |
1 | tablespoon lemon juice |
1 | tablespoon chopped parsley |
3 | grated medium Romano cheese |
Instructions
| 1. | Prepare the garlic butter by combining softened butter, chopped parsley, and minced garlic. Set aside. |
|---|---|
| 2. | In a bowl, hand mix all the ingredients for the Romano Sauce until blended into a smooth, paste-like consistency, ensuring not to break up the cheese. |
| 3. | Slice the long loaf of sourdough bread in half lengthwise, resulting in two long halves. Then, cut the halves crosswise into quarters, creating four pieces. |
| 4. | Spread the garlic butter generously over the non-crust side of the bread slices, then top them with the cheese mixture. |
| 5. | Bake the prepared bread on a baking sheet in a preheated 400-degree oven until beautifully golden brown. |
Nutrition facts
The following values are based on a single serving of this recipe.
| Calories | 1421.1 kcal |
| Protein | 51.2 g |
| Fat | 64.6 g |
| Carbohydrates | 161.2 g |
| Fiber | 6.2 g |
| Sugar | 10.9 g |
Published on Aug 17, 2024 by Luminița
