Black Angus Garlic Cheese Bread

bread cheese garlic copycat sides

A copycat of Stuart Anderson's Black Angus cheesy garlic bread: French or Italian bread soaked in garlic butter and topped with a three-cheese blend, baked crisp.

Adapted from Top Secret Recipes (Todd Wilbur).

Ingredients

  • 1 tablespoon shredded Cheddar cheese

  • 2 tablespoons shredded Monterey Jack cheese

  • 2 tablespoons grated Parmesan cheese

  • 1 teaspoon chopped fresh parsley

  • ½ teaspoon minced green onion (the white part only)

  • Pinch of salt, to taste

  • 2 tablespoons butter

  • ½ clove garlic, pressed

  • ¼ loaf French or Italian bread

Directions

  • Preheat the oven to 450°F.

  • Use finely shredded Cheddar and Monterey Jack cheese for this recipe. If you buy your cheese already shredded and it seems coarse, use a knife to chop it up a bit before you combine it with the other ingredients.

  • Add the Parmesan, parsley, onion, and salt to the cheese blend.

  • In a large saute pan or skillet, melt the butter over low heat.

  • Add the garlic to the butter. Be sure the heat is very low or the garlic could scorch and become bitter.

  • Slice a loaf of French bread in half, then cut one of the halves lengthwise through the middle.

  • Take that quarter loaf of bread and invert it, face down, in the pan of butter. The bread will soak up some of the garlic butter. Be sure the entire face of the bread has been coated with butter.

  • Brush the crust of the bread with butter from the pan while it sits in the pan face down.

  • Put the bread on a baking sheet and spread the cheese mixture over the face of the bread.

  • Heat the bread in the oven for 8 to 10 minutes or until the edges begin to turn brown. Give the bread a quick broil for 1 to 2 minutes just to make it crispier.

  • Slice the bread into 5 equal pieces and serve hot. Serves 2 to 4.