World's Best Garlic Bread
From Megafest
Modified from: Originally from Cabbagetown Cafe Cookbook
Source: Kiesa [1]
- 1 cup butter, at room temperature (real butter is best but margarine works)
- 16 cloves garlic, finely chopped
- 1/4 cup parsley
- 1/2 cup Parmesan cheese, grated
- 1 tsp dried oregano
- 1/4 tsp salt
- 1 cup canned petite diced tomatoes, drained
- 1 lg loaf French Bread (Baguettes also work well and are cute)
(Yes, the recipe really does call for 16 cloves, it's not a typo)
Saute the garlic until it no longer bites.
In a medium-size mixing bowl, beat the softened butter until it's smooth.
Mix in the garlic, parsley, Parmesan, oregano, and salt.
Mix in the tomatoes, but don't mix until they are smooth. You want the tomatoes to be in irregular lumps.
Spread the mixture thickly on the slices of bread
Lay out flat on baking trays and bake in a preheated 350 degree oven for about 15-30 minutes, until the butter is melted in and the slices look hot and luscious.
Nutritional Information
Servings Per Recipe: 4
| Calories | 283.97 |
| Total Fat | 12.96 g |
| Saturated Fat | 8.42 g |
| Polyunsaturated Fat | 0.46 g |
| Monounsaturated Fat | 0.78 g |
| Cholesterol | 30.00 |
| Sodium | 458.92 mg |
| Potassium | 96.62 mg |
| Total Carbohydrate | 35.15 g |
| Dietary Fiber | 2.34 g |
| Sugars | 0.70 g |
| Protein | 6.02 g |
| Vitamin A | 13 % |
| Vitamin B-12 | 0 % |
| Vitamin B-6 | 3 % |
| Vitamin C | 8 % |
| Vitamin D | 0 % |
| Vitamin E | 0 % |
| Calcium | 6 % |
| Copper | 7 % |
| Folate | 24 % |
| Iron | 10 % |
| Magnesium | 5 % |
| Manganese | 19 % |
| Niacin | 15 % |
| Pantothenic Acid | 3 % |
| Phosphorus | 7 % |
| Riboflavin | 13 % |
| Selenium | 29 % |
| Thiamin | 23 % |
| Zinc | 4 % |
