Monday, January 26, 2009

Parmesan Garlic Toast

A garlic bread butter blend with Parmesan cheese.
A garlic bread butter blend with Parmesan cheese.

Parmesan Garlic Toast

This is based on a garlic bread butter blend that I've been using for years, with the addition of Parmesan cheese. The blend is fantastic all on its own, but the Parmesan just gives it a little extra zip.

Here's what you'll need: unsalted butter, garlic powder, onion powder, seasoned salt, minced onion, parsley and freshly grated Parmesan cheese. The amounts listed are for a full sized (1-pound) loaf of French bread, but it's very easily adaptable for smaller amounts, or make the full recipe and any leftover blend may be stored in the refrigerator to use later, or frozen.


Preheat oven to 350 degrees F. Place the butter and half of the Parmesan cheese in a small bowl and add all of the seasonings. I like a little Cajun seasoning thrown in - totally optional, of course.


Mix together well.


Halve the bread lengthwise or cut into 1-inch slices and smear the butter mixture all over one side of the bread.


Place on a baking sheet and in the preheated oven for about 5 minutes, or until butter has melted and bread is warmed through.


Remove the bread from the oven and sprinkle tops with the remaining Parmesan cheese.


Return to the oven until cheese is melted. May also place bread under the broiler to finish.


For more of my favorite bread recipes, pop over to my Pinterest page!



If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!




Yum

Recipe: Parmesan Garlic Toast

©From the Kitchen of Deep South Dish
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: About 4 to 6 servings


Ingredients
  • 1/2 cup (1 stick) of unsalted butter, softened at room temperature
  • 1/4 cup of Parmesan cheese, or to taste, divided
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon of Cajun seasoning, or to taste, optional
  • 1/2 tablespoon dried minced onions
  • 1/2 tablespoon dried parsley
  • 1 pound loaf of French bread, or your choice of bread, cut into slices
Instructions

Preheat oven to 350 degrees F. Place the butter and half of the Parmesan cheese in a small bowl and add all of the seasonings. Mix together well. Halve the bread lengthwise or cut into 1-inch slices and smear the butter mixture all over one side of the bread. Place on a baking sheet in the preheated oven for about 5 minutes, or until butter has melted and bread is warmed through. Remove the bread from the oven and sprinkle tops with the remaining Parmesan cheese; return to the oven just until cheese is melted.

Tip: May also place bread under the broiler after topping with the Parmesan cheese, at least 5 to 6 inches from the element, but only long enough for the top to brown, checking it every few seconds. DO NOT LEAVE IT UNATTENDED!

Cook's Notes: Soften butter to room temperature only. Do not melt. Since it is easier to control salt, I most often use unsalted butter in my cooking. If you use a salted butter, keep in mind other sources of sodium, such as the cheese, seasoned salt and Ranch dressing mix, if using, to avoid oversalting.

Skillet Parmesan Garlic Toast: Prepare as above, substituting Texas Toast, except butter only one side of the bread and toast, buttered side down, in a preheated hot skillet, until golden brown.

Source: http://deepsouthdish.com

Requires Adobe Reader - download it free!
©Deep South Dish
Are you on Facebook? If you haven't already, come and join the party! We have a lot of fun & there's always room for one more at the table.
Check These Recipes Out Too Y'all!

Garlic Bread Butter Blend
Cheesy Garlic Bread
Sausage and Cheese Bread
Garlic Cheese Biscuits

Posted by on January 26, 2009
Thank you for supporting my work! Please note that Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, do not copy and paste post or recipe text to repost or republish to any social media (such as other Facebook pages, etc.), blogs, websites, forums, or any print medium, without explicit prior permission. Unauthorized use of content from ©Deep South Dish is a violation of both the federal Digital Millennium Copyright Act (DMCA) and copyright law. All rights reserved.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
140510
.

As an Amazon Associate, Deep South Dish earns from qualifying purchases. See full disclosure for details.




Hey Y’all! Welcome to some good ole, down home southern cooking. Pull up a chair, grab some iced tea, and 'sit a bit' as we say down south. If this is your first time visiting Deep South Dish, you can sign up for FREE updates via EMAIL or RSS feed, or you can catch up with us on Facebook and Twitter too!

Articles on this website are protected by copyright. You are free to print and sharing via Facebook share links and pinning with Pinterest are appreciated, welcomed and encouraged, but do not upload and repost photographs, or copy and paste post text or recipe text for republishing on Facebook, other websites, blogs, forums or other internet sites without explicit prior written approval.
Click for additional information.


© Copyright 2008-2021 – Mary Foreman – Deep South Dish LLC - All Rights Reserved

Material Disclosure: This site is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from the provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

DISCLAIMER: This is a recipe site intended for entertainment. By using this site and these recipes you agree that you do so at your own risk, that you are completely responsible for any liability associated with the use of any recipes obtained from this site, and that you fully and completely release Mary Foreman and Deep South Dish LLC and all parties associated with either entity, from any liability whatsoever from your use of this site and these recipes.

ALL CONTENT PROTECTED UNDER THE DIGITAL MILLENNIUM COPYRIGHT ACT. CONTENT THEFT, EITHER PRINT OR ELECTRONIC, IS A FEDERAL OFFENSE. Recipes may be printed ONLY for personal use and may not be transmitted, distributed, reposted, or published elsewhere, in print or by any electronic means. Seek explicit permission before using any content on this site, including partial excerpts, all of which require attribution linking back to specific posts on this site. I have, and will continue to act, on all violations.





Email Subscription DSD Feed