Cedar Creek´s Garlic Bread
This recipe is adapted from the garlic bread available at Cedar Creek in San Juan Capistrano, California.
It is so good I feel a warning needs to be issued with the recipe: “Do not make this garlic bread when you´re eating alone.” When we tested it, I could have eaten the whole loaf myself if the rest of the Food staff hadn´t been around to help me out (actually, they had to fight me for slices). Cedar Creek was happy to share its recipe with us, and it´s a perfect side or snack when you´re feeding a crowd. – Los Angeles Times/MCT
½ cup (110g) butter, softened
1 cup mayonnaise
1 to 2 cups Parmesan cheese
4 cloves garlic, crushed, more to taste
1 tbsp chopped parsley
1 tbsp chopped basil
1 tbsp chopped oregano
1 large loaf sourdough bread, split lengthwise
Beat together the butter, mayonnaise, cheese, garlic, parsley, basil and oregano; taste and adjust the flavourings if desired. Spread onto the split bread and broil until the topping is browned and bubbly. Slice and serve.
Note: Adapted from Cedar Creek. When testing the recipe, we increased the original amount of cheese from 1 to 2 cups for added richness and flavour.