Recipe - Cheesy Garlic Bread

Everyone loves garlic bread, don't they?  It's just one of those things that always tastes good and goes great with almost any meal.  We had our first BBQ of the season with guests for Memorial Day, and I made an old family favorite, Cheesy Garlic Bread.  It's very easy, takes only a few ingredients, and really makes people happy! We had Baby Back Ribs, Dutch Oven Potatoes, and Corn on the Cob, but the bread seemed to be the star of the show and every piece disappeared.  Even though regular garlic bread is delicious, it pales in comparison to this version, which calls for fresh garlic, green onions, cheddar cheese, parsley, and a secret ingredient that may sound weird, but you will be surprised at the great taste and no one will guess how you made it.

Cheesy Garlic Bread

1 loaf French Bread 

3/4 cup Best Foods or Kraft Mayonnaise (not low fat)

1/2 cup sliced green onions (1 large bunch)

1 1/2 cup shredded medium or sharp cheddar cheese

4 large cloves garlic, minced

1/2 cup fresh parsley, minced

Paprika  

Peel and mince the garlic.  If you have a plane zester, that works great, but you can also just chop it up very small with a sharp knife.

Now wash, peel, and slice the green onions.  As you can see, I like to cut off and discard the dark green tops about a third of the way up before slicing, as well as the outer layer of onion.

Snip parsley leaves off stems.
Wash and press between two paper towels to remove all moisture.Now use clean scissors to cut into smaller pieces in a small bowl.  I've found this is the easiest way to mince parsley.In a small bowl, place the mayo, cheese, garlic, and green onions.Don't add the parsley or Paprika yet.Mix the other four ingredients together well.Now get your French bread ready.  Slice the whole loaf down the center with a good bread knife or electric knife, trying to keep the two halves as even as possible.Divide the garlic spread evenly between the two halves.Spread with a butter knife as evenly as you can, taking care to cover the whole loaf right to the edges.Place on a cookie sheet and sprinkle with Paprika.Then add the parsley.Cover well with plastic wrap.

. . . and foil. . . and refrigerate for several hours.Remove foil and plastic wrap and bake at 375 degrees for about 15 to 20 minutes or until lightly browned on top.  You want the topping to cook through and not be soft, but you also don't want to burn it.  You'll know when it looks ready.Make sure you don't put it in the oven until the rest of the meal is almost ready, because you want it to be nice and hot.  But a word to the wise . . . set an alarm!  I can't tell you how many loaves of garlic bread I've forgotten in the oven until dinner was half over and it was burnt to a crisp! See how the edges are starting to look a bit crispy? That's what you are looking for before you take it from the oven.

Place on a cutting board.  If at all possible, use an electric knife to slice it, as it will be very hot and you can't really hold onto it to slice it with a normal knife; plus the top is quite soft and easy to squish.  If you don't have an electric knife, use your good bread knife, but let it cool just a bit so you can handle it and the cheese has a moment to set a bit.   See how nice and easily it slices with an electric knife?  Cut each half-loaf into about 8 pieces and serve immediately.