Cheesy in a good way.
I have a very good local spice merchant – – tho’ they also do a fine job with orders over teh interwebs – Penzey’s.
Their prices are good, service excellent, and I love, Love, LOVE many of their spice blends and vanilla and… stuff.
Like the one used for this garlic bread; Brady Street Cheese Sprinkle – a nice blend of Romano cheese and seasonings.
I add additional seasonings to my garlic butter, and now use only KerryGold unsalted Irish butter, but if you want to try this bread at home and don’t want to place an order with the nice folk at The Spice Shop, mebbe up the garlic and herbs added to the butter, and shave a bit of fresh Romano cheese over the top of the bread.
It’s all good.
•1 stick unsalted butter, softened
•1 tbsp Brady Street Cheese Sprinkle
•1 tsp garlic powder
•1/4 tsp onion powder
•1/4 tsp chives
•1/4 tsp parsley
•1/4 tsp oregano
•1/4 tsp Aleppo pepper
•1 loaf French bread
Combine the cheese sprinkle and seasonings with the softened butter until well blended, then slice the bread in half lengthwise and butter each half well.
If you want to be thorough about it, cut the bread into slices, almost all the way through the loaf, but leaving the slices attached at the bottom, and then apply the butter in between each slice.
Tedious, but you get all that tasty garlic butter more evenly spread around.
Toast the bread in a 350º for 20 minutes, until nicely browned and just a bit crispity.
Note: this also works nicely for grilled corn on the cob.