Killer Garlic Bread

It’s not named Killer Garlic Bread for nothing!   We served this at the Y Flyer Nationals Welcome Aboard dinner and it got rave reviews… after it vanished from the buffet!  I almost missed getting a photo because it was gone well before anything else on the buffet.  Just the aroma made everyone’s mouths water.    I love garlic – and it appears I’m not alone.  And without a doubt, this is the best garlic bread I’ve ever had!

Killer Garlic Bread almost disappeared before I could get a photo on the Welcome Aboard Buffet at the Y Flyer National Championships last week!

Killer Garlic Bread almost disappeared before I could get a photo on the Welcome Aboard Buffet at the Y Flyer National Championships last week!

Virginia’s Killer Garlic Bread                                                                                                                                                                                                                                                          Page 139 of “The Boat Galley Cookbook”

Total Time:  25 minutes                                                                                                                                                                                                                                Serves:  12

1 cup mayonnaise (low fat is fine, Miracle Whip does not work well)

1 cup grated or shredded Parmesan or any cheese that will melt

1 1/2 teaspoons minced garlic OR 1/2 teaspoon garlic powder

1 loaf French or Italian bread, not sliced

1/2 cup butter or margarine, softened

2 tablespoons finely chopped fresh basil OR 2 teaspoons dried basil OR 2 teaspoons Italian Seasoning

1.  Preheat the broiler.

2.  In a large bowl, combine the mayonnaise, Parmesan and garlic; blend well and set aside.

3.  Cut the loaf of bread horizontally in two halves.  Arrange the halves, cut side up, on a large baking sheet.  Butter the bread and broil it until it is crisp and golden brown.  Remove from oven but leave the broiler on.

4.  Spread the reserved Parmesan mixture over the cut sides of the bread.  Broil until the top is puffed and golden brown.  Sprinkle with the chopped basil.   Cut the bread into slices or wedges and serve hot.

Yum!  I can still smell the aroma and it makes my mouth water!  Enjoy!  For more recipes and practical information on cooking aboard, be sure to get your copy of The Boat Galley Cookbook.   Or if you’re not sure, get a free downloadable 28 page PDF, including practical tips and 33 recipes …

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