Cheesy Garlic Bread

Cooking for a Crowd, Recipes, Worknight Dinners
garlic cheese toasts
cheesy garlic bread

Photo: Leigh Loftus

Oh, garlic bread. Cheesy garlic bread. How I love you…and also, hate you. 

Let’s backtrack: it’s been awhile, hasn’t it?

In January, I went to Las Vegas for work, which sounds like “whoo! Vegas!” and it is, not because we gamble or go to shows or stay out all night, but because it’s the only three days of the year when my whole company is in the same place.

We have several offices in the U.S. and London, and a handful of remote employees all over the world.

Because I’m remote, and because I genuinely like hanging out with my colleagues, any opportunity to see or bond with the team is important to me.

I was looking forward to meetings (and yes, dinners out and one festive night at the piano bar in New York, New York) with my new boss and marketing colleagues, and getting face time with people that I talk to every single day, but see maybe once a year.

I planned to fly out Sunday afternoon, where I could work from the plane and land in time for dinner with a group of women from work.

Yeah. That did not happen.

Here is a snapshot of the 8 hours following my 4:05 p.m. scheduled departure from O’Hare.

  • Flight was delayed 45 minutes.
  • Flight was delayed an hour.
  • (I went to the bar around this time and made friends with some lovely women returning from the Women’s March on Washington).
  • Then it was delayed another 45 minutes.
  • Then we got on the plane.
  • Then United grounded every single flight because of a computer error.
  • We sat on the plane for two hours.
  • We got off the plane.
  • United told us our flight was cancelled.
  • I, unfortunately, learned about Rule 240.
  • United told us our flight was no longer cancelled.
  • We got back on the plane.
  • We waited an hour.
  • Around 11:00 p.m., we finally took off.

The next day I woke up feeling miserable, I was sick the entire time I was in Vegas, I made the bare minimum appearances at events and meetings and accomplished very little of the work, networking and socializing that I had planned to do.

Can you tell that I’m still beating myself up about this?

I wound up sick for the next, oh, 3 weeks until I finally went to a doctor and they medicated me appropriately, but the whole experience put a little bit of a dark cloud over the end of January and beginning of February (which has never been my favorite month). I’m still not sure I’m completely A-OK, but that’s a different story for a different day.

Why am I blathering on and on about this when you’re eagerly awaiting a garlic bread recipe?

Well, because comfort food.

When you’re not feeling well, whether it be a physical ailment or just a visceral rejection of the winter weather in Chicago, the food you eat can help make you feel better or worse.

Sometimes, you need the fresh fruits and veggies. Other times, you need alllllll of the starchy carbs topped with butter and cheese.

If you’re craving carbs, butter and cheese,  better you do it up right, you know?

I love making mini garlic toasts like this instead of one long loaf of bread — it’s easier to serve, less messy and you can make sure your bread to cheese ratio is juuuuust right.

cheesy garlic bread

Photo: Leigh Loftus

Cheesy Garlic Bread
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • 1 (8 ounce) loaf French bread
  • ⅓ cup grated Parmesan cheese
  • ½ cup butter, softened
  • 2 tablespoons garlic powder
  • 1 teaspoon dried parsley
  1. Preheat oven to 375 degrees F.
  2. Cut bread into 1-inch thick slices, and arrange them on a baking sheet.
  3. Mix remaining ingredients in a small bowl.
  4. Top each piece of bread with the cheese mixture.
  5. Bake until butter is melted and bread toasted, 15 to 20 minutes. If cheese starts to brown before butter is melted, cover sheet with aluminum foil after about 10 minutes. Serve warm.

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