I've never made it any secret that I hate to waste anything . . . cooked veg, cooked rice or pasta, cereal, stale bread. I often use my stale bread to make bread crumbs (which I freeze) or bread pudding . . . but if I am feeling especially indulgent, I use my stale bread to make this delicious Cheesy Garlic Bread.
You can use either a stale loaf, or a fresh loaf, or . . . as is most often the case with me . . . stale rolls. I always buy too many rolls when we are having company for dinner. Sometimes they get eaten and sometimes they don't. That's when this recipe comes in really handy!!
I make the garlic butter from a mix of butter, garlic and CreamyCaesar Salad Dressing. It's the salad dressing which gives it that extra zing and taste. It's what you might call my not so secret secret ingredient!
For crispy garlic bread, pop the buttered bread under the grill before topping with the cheese, otherwise just top with the cheese and bake. It all depends on what kind of a mood I am in.
And of course what I am serving it with. Some dishes call for crispy bread, some don't!
Either way . . . this is fabulously moreishly delish!
*Cheesy Garlic Bread*Makes 16 servingsPrintable Recipe
Divinely delicious Cheesy Garlic Bread. You can use either a whole french loaf or do as I often do and use up all my stale rolls by splitting them and garlic cheesing them! It's the perfect use for stale bread!
125g butter, softened (1/2 cup)2 cloves of garlic, peeled and minced125ml to 250ml of Creamy Caesar Salad Dressing240g of mixed grated cheese (2 cups)
( I use four types gouda, mozarella, leceister and strong cheddar)2 tsp parsley flakes1 French loaf, halved lengthwise, or 8 stale crusty rolls, split
Preheat the oven to 180*C/350*F/ gas mark 4. Have ready a large baking sheet.
Cream together the butter, garlic and salad dressing. Place the bread or rolls on the baking sheet, cut side up. Spread wit the garlic mixture, dividing and spreading evenly. Combine the cheeses and sprikle it evenly over top of the buttered bread. Sprinkle with parsley flakes. Bake in the preheated oven for about 20 minutes, until the cheese is melted and bubbly.
Alternately (For crispy slices) - Heat the grill to high. Spread the bread/rolls with the butter mixture. Pop them onto the baking tray and under the grill for several minutes, until the edges are just beginning to turn golden. Remove and sprinkle with the cheese and parsley flakes. Return to the grill until the cheese is melted and bubbly. Cut into slices if using a french loaf. Serve hot.
