Dear SOS: Cedar Creek in San Juan Capistrano makes the most wonderful garlic bread. I've tried every garlic bread recipe possible to duplicate it but can't quite get there. Maybe it's the blend of cheeses they use? I hope they're willing to share the recipe. Since they closed their location in Laguna Beach, I have to go farther for a fix.
Dear Margaret: This garlic bread 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.
Cedar Creek's garlic bread
15 minutes. Serves 8 to 10
1/2 cup (1 stick) butter, softened
1 cup mayonnaise
1 to 2 cups Parmesan cheese
4 cloves garlic, crushed, more to taste
1 tablespoon chopped parsley
1 tablespoon chopped basil
1 tablespoon chopped oregano
1 large loaf sourdough bread, split lengthwise
Beat together the butter, mayonnaise, cheese, garlic, parsley, basil and oregano; taste and adjust the flavorings 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 flavor. Nutrition information is based on using 1½ cups of cheese.
EACH OF 10 SERVINGS
Protein 10 grams
Carbohydrates 28 grams
Fiber 1 gram
Fat 30 grams
Saturated fat 10 grams
Cholesterol 48 mg
Sugar 0 grams
Sodium 588 mgCopyright © 2014, The Baltimore Sun