This Provolone Garlic Bread is such a wonderful bread. The fresh garlic, butter, and Provolone make this bread a real test of my self-control.
I could make an entire meal out of it.
I like to use the sliced cheese, as opposed to shredded, because of the even & full coverage it gives.
It’s very easy to put together and can be prepared ahead of time, wrapped in foil and refrigerated until ready to bake.
Worcestershire is a very nice addition. A nice buttery garlic bread — with that wonderful cheese on top.
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Provolone Garlic Bread is good with anything but especially Italian dishes.
- 1/4 pound butter softened
- 2 garlic cloves minced
- 1/2 teaspoon Worcestershire sauce
- 1 pound Italian bread (or Vienna bread)
- 1/2 pound sliced provolone cheese
- Preheat oven to 350°F.
- Mix butter with garlic and Worcestershire sauce, set aside.
- Halve bread horizontally. Slice each half piece of bread crosswise into serving size pieces, cutting only three-fourths of the way to the bottom (do not cut bread into individual pieces).
- Place each half piece of bread on a baking sheet, crust side down.
- Spread all cut surfaces (including between the crosswise cuts you made) with the garlic-butter mixture.
- Cut or tear the cheese into pieces that will fit to cover the entire surface of both halves of bread.
- Bake until cheese melts and lightly browns, about 20 minutes.
Enjoy!
Up Next:
Chicken White Bean Stew – Rachael Ray’s Recipe
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Recipe based on one by GaylaJ
Photo by Chef Mommie