Parmesan Rosemary Cheese Bread

I love this bread. I often serve it when company comes, or when enjoying a good pasta dish for dinner. People think I spend a lot of time on it, when in reality it’s one of the simplest and easiest cheese breads to throw together in a pinch. It’s even great grilled for those hot summer nights. Throw it right on the grill for crispier bread, or wrap it in tin foil and cook for several minutes on the top rack. You can even prepare it, freeze it, then pull it out when company comes.

Parmesan Rosemary Cheese Bread

1 loaf french bread (homemade or store bought–my favorite is the Kroger multigrain loaf but any french bread loaf or baguette will do)

Fresh rosemary, finely chopped (For one whole loaf, plan on 1-2 tbsp)

1 pkg freshly grated parmesan cheese

1/2 cup (1 stick) butter, softened

Slice french bread into even slices. One loaf will usually yield about 16 slices. Lightly spread a layer of butter on one side of each piece of bread. Sprinkle evenly with a pinch of rosemary and about 1/2 tbsp of parmesan cheese. To save some of the bread for a later date, you can put the slices in an airtight container or freezer bag and freeze. Thaw before baking.

Place the cheese bread evenly on a baking sheet and broil for approximately one to two minutes or until edges are browned and cheese is melted. You can also grill the bread if desired.

Makes 16 slices at 15 carbohydrates each slice.

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Comments

  1. Wow. This looks amazing – rosemary is my new favorite obsession, spice-wise!

  2. I think this looks yummy!

  3. I also love having something yummy to pull out of the freezer. I make a big crock pot of pulled pork, put it in 2 cup containers and sit back and smile. At a moments notice I have pulled pork sandwiches, pork tacos, quesadillas etc. This makes me happy.
    Can’t wait to put this yummy bread in the freezer.

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