Mouth Watering Garlic Cheesy Bread
The Blue Dress
Are you ready for the most amazing garlic cheesy bread recipe?
This recipe comes from my friend Tre . . . short for Theresa . . . pronounced “tree”. . . I was confused too when I first met her. . . actually Justin and I met Tre and her husband Dallas one Sunday a few years ago. We joined a small group through our church that met on Sunday’s for lunch. We arrived at the hosts’ home, and were introduced to everyone, and told “Oh, Tre and Dal are on their way!”.
Tre and Dal?…for real?
What are the odds a gal named Tre marries a dude named Dal?
Once we learned their full names (which they almost never go by) and got to know them, we loved them. Both are full of personality and so fun to be around.
Tre happens to be an incredible cook with an arsenal of crowd-pleasing recipes. Since we all cooked lunch together in our small group, it was quite often that we were able to partake in one of Tre’s meals.
One of the most incredible things she ever made was her Garlic Cheesy Bread. It’s the kind of bread that makes you close your eyes and savor every bite. Am I being a little dramatic here?
You’ll understand when you make it.
Tre was kind enough to let me share her recipe on the blog for you all, so enjoy!
Garlic Cheese Bread
Set oven to 350
1 loaf Fresh French Bread-slice in half (so you can stuff with cheese mixture)Cheese Mixture:1 8oz cream cheese-softened1 stick of butter-softened (I use real butter, but you can substitute margarine)3-4 cloves of garlic-crushed8 oz shredded mozzarella2 Tbsp Olive Oil1/2 tsp black pepper (I just use my pepper grinder and grind away to taste)!**Optional-chopped scallions**
Make horizontal cuts in the bread BEFORE you bake it. If you wait until afterwards, you’ll have a cheesy mess escaping through the sides.
Wrap in foil and bake at 350 for 25-35 minutes.
*make sure you check the bread at 25 minutes to make sure the cheese mixture is melted. Since the bread will be so full of the mixture, you want to give it enough time to warm all the way through.
This bread is now referred to as “The Bread” at my house. It’s surpassed any and all other breads I’ve ever made. Well, except for the Rosemary Bread.
. . . I’m pretty sure I could survive on bread alone.