Tessa’s Recipe Rundown
Taste: Oh my gosh you HAVE to taste this Private Selection Roasted Garlic & Herb butter, it is positively heavenly. Really, all the butters are lovely. When combined with Parmesan cheese and slathered all over bread, it’s perfect! Texture: Crunchy, chewy, buttery, wonderful. Ease: So ridiculously easy. Appearance: Who could resist a piece of this garlic bread? Pros: Quick, easy, tasty. Cons: A little indulgent. Would I make this again? Absolutely.This post may contain affiliate links. Read our disclosure policy.
A few weeks ago Private Selection, the gourmet and artisanal-inspired brand found in Kroger stores such as Fry’s, Fred Meyer, King Soopers, Ralphs, and many others, offered to send me their Finishing Butters to sample and share with you guys.
This above photo is from my Instagram. What a fun package this was to open! Inside were three sweet butters including Cinnamon Brown Sugar, Caramel Sea Salt, and Honey. I’ve had so much fun experimenting with these butters slathered over waffles, pastries, and breads.
There was also three savory butters including Roasted Garlic & Herbs, Lemon, Garlic & Herb, and Lemon Pepper. I love these because they instantly amplify the flavor of any meat, veggie, or bread to make a quick and easy meal. I used the Roasted Garlic & Herbs to make this easy cheesy garlic bread. The other butters haven’t lasted long, they’re quite addicting!! I particularly love the Honey Finishing Butter over my Ultimate Dinner Rolls.
Sponsored by Private Selection. All opinions given are my own.
Easy Cheesy Garlic Bread
Ingredients
- 1/2 loaf ciabatta bread
- 1 (3.5 ounce) package Private Selection Roasted Garlic & Herb Finishing Butter
- 1 tablespoon chopped fresh parsley
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat the oven to 350°F.
- Slice the ciabatta bread in half horizontally and spread the butter over the halves. Sprinkle with the parsley, spreading into the butter. Place on a broiler-safe baking sheet, buttered-side up. Bake for 10 minutes.
- Remove from pan and sprinkle with parmesan cheese. Adjust oven rack to the highest position and heat the broiler on high. Broil for 2 to 3 minutes, or until the cheese is bubbling and golden brown. Watch carefully.
- Remove from oven and let cool for several minutes before slicing. Serve.
I have never noticed these butters. I know I would love the garlic and herb and the brown sugar cinnamon. I would love to see what the sea salt caramel is like. It could be a favorite, too!
You’ve gotta try them if you see them in the store. They’re so flavorful!
Hey, Tessa,
If you’re serving 4 it is less of an issue…my wife & I generally have just us at the dinner table, and, oddly enough, a 1/2 loaf of garlic bread will magically server the number of people you have – 2, in our case. One good reason not to make garlic bread when you dine alone. 😉
As for amount of butter/oil, that’s a bit of a personal taste thing. When we were younger and living in NYC it was no problem eating lots of great, albeit heavy, Italian food. First, it was all around us. Second, both my & I cook and with our Italian/Spanish culinary heritage, that’s what we often cooked. Over the years, we’ve gotten away from the really rich, heavy foods and we’ve lightened up most of our old favorite recipes.
Funny thing is, now we have a really, really hard time with the rich, heavy foods – they just sit like a brick in the stomach. But that is the truly great thing about cooking for yourself – you get to adjust and make the recipe ‘your own’ according to your own preferences. Cooking is one of the most creative things in my opinion for just that reason.
As for lunch, we had a change of plans. I had put up some free range honey wheat English muffins last night to retard in the fridge. When I started cooking them just before lunch the house smells SO incredible, that the direction for lunch ‘shifted’ a bit. 🙂 Garlic bread will have to wait until dinner.
Thanks again for a great post and the inspiration.
Hey, Tessa,
Sounds tasty but 3.5 oz of butter on 1/2 loaf of bread? Really? Seems like the bread would be just oozing butter. I suppose that’s OK from time to time when you’re 20-something (we used to cook like that ‘back in the day’), but it isn’t so good long term.
I’d cut the butter at least in half, soften and blend in some decent olive oil and maybe add more garlic & herbs to offset the decreased butter…and still probably wouldn’t get use all of that on 1/2 loaf of bread.
Good technique, though, on the bake/broil. Just happened to make some rustic French bread yesterday – now I’ve got garlic bread planted in my brain…I know what’s happening for lunch. 🙂
Have a great New Year and looking forward to seeing what you’re up to in 2014!
Hi Paul, thanks for your comment. Ciabatta bread has a lot of surface area so the loaf does not end up “oozing” butter, as you can see from the photos. Like I mention in the post, this recipe is a little indulgent and certainly is not an everyday thing to eat. Additionally, I used half a loaf to serve 4 people so the serving size is on the small side since it is quite rich.
Enjoy your garlic bread for lunch and have a great New Year!