Cheesy Garlic Bread

Michelle also shared a Cheesy Garlic Bread to go with the Creamy Kale & Vegetable Soup.


This recipe is far better for you than the super market garlic bread that is loaded with preservatives and unhealthy fats. You can always substitute half olive oil for half the butter or just do olive oil if you prefer.


  • 1 baguette or ciabatta, horizontally cut in half
  • 1 stick (8 tablespoons) butter, softened or partially melted
  • 4 to 6 cloves garlic, minced
  • 2 tablespoons fresh parsley, finely chopped


  • 1 to 1.5 cups shredded cheese (any type you like, we used mozarella)


Source: this recipe is adapted from


039Preheat the oven to 400 degrees. Place both sides of the baguette on a cookie sheet with the crust side down and the cut side up.
038In a small bowl, combine butter, garlic and parsley.
043Spread the garlic butter evenly on baguette halves. Be sure to press the garlic butter down with the back of a spatula or butter knife so the small pieces of garlic are pushed into the air pockets of the bread. Bake the bread for 5 to 10 minutes and remove from oven.

Change the oven setting on high broil.

074Evenly sprinkle cheese over the halves of the bread and stick the cookie sheet back in the oven.

Broil for 1 minute or until cheese has completed melted and shows a few golden bubble marks.

Remove from the oven.

079Slice the bread in diagonal pieces and serve.

You may store remaining slices of bread in the freezer in a ziplock bag.

This Post Has One Comment

  1. Nancy

    This recipe, together with that of the soup, sounds scrumptious–and so easy to follow. Many, many thanks, Michelle!

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