Rosemary Asiago Garlic Bread is herby and buttery with a crisp crust. Serve this garlic bread with everything from pasta to steak!
Scale
Ingredients
- 1 large (1 pound loaf) of Italian bread
- 2 tablespoons fresh rosemary, chopped
- 2 cups shredded Asiago cheese
- For the Garlic Butter:
- 1 stick butter, softened to room temperature
- 1/2 teaspoon kosher salt
- Fresh cracked black pepper to taste
- 1/2 teaspoon Italian seasoning
- 2 tablespoons fresh garlic, chopped fine or minced through a garlic press
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat the oven to 400 degrees.
- Make the butter mixture by adding the butter, salt, pepper, Italian seasoning, garlic and parsley to a small bowl and mixing together.
- Split the bread open lengthwise and place each half, cut side up, on a baking sheet.
- Divide the butter between the halves, spreading the butter to cover the bread completely.
- Bake the bread in the oven for 10 minutes, then remove the bread from the oven.
- Top each half with the asiago cheese, then place back into the oven for 5-7 minutes until the cheese has completely melted.
- Garnish with the chopped rosemary and serve.
- Freezing the Garlic Bread:
- Make the recipe and let the bread cool completely. Put the halves back together then wrap in foil and put into a freezer bag.
- To reheat the bread from frozen, thaw the bread completely in the refrigerator. Place the bread into a 350 degrees preheated oven for 20-25 minutes until heated through. Open up the bread and serve as is or broil for an additional 2-3 minutes.
- Category: Side Dish
- Method: Oven
- Cuisine: American
