Provolone Garlic Bread

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.

Provolone Garlic Bread

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.

The Worcestershire is a very nice addition. A nice buttery garlic bread — with that wonderful cheese on top.

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Provolone Garlic Bread
  • 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
  1. Preheat oven to 350°F.
  2. Mix butter with garlic and Worcestershire sauce, set aside.
  3. 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).
  4. Place each half piece of bread on a baking sheet, crust side down.
  5. Spread all cut surfaces (including between the crosswise cuts you made) with the garlic-butter mixture.
  6. Cut or tear the cheese into pieces that will fit to cover the entire surface of both halves of bread.
  7. Bake until cheese melts and lightly browns, about 20 minutes.


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