My mom has been making this as long as I can remember, to serve with any type of pasta. It seems like too simple a recipe to post, but I like it and made it last night, so I decided to share.
Prep Time: 5-10 minutes
Bake Time: 1-6 minutes
- 1 loaf Italian bread
- Spreadable margarine or butter
- Garlic powder
- Mozzarella cheese (although I’ve been known to use Monterey Jack, Cheddar, or Kraft’s Italian Five-Cheese)
- Parsley (optional)
If you like your bread to be crisp, preheat oven to 425 degrees (unless you’re baking something already, at which case you can use any temperature down to about 350). Slice bread however you like it. If you want to avoid dishes, cover a baking sheet with aluminum foil. Arrange bread on baking sheet. Lightly butter bread; dust with garlic powder and sprinkle generously with cheese. (If you’re having something with cheese in it already, like lasagna, you can skip the cheese, but my husband always insists on the cheese no matter what.) You can sprinkle a little parsley here if you want it to look nice (I do this when I feel particularly industrious).
Now, you can either proceed to bake this at 425 for about five minutes, or you can turn the oven to broil. I like to use a combination — bake for a few minutes to get the underside crispy, and then switch to broil for about one minute until the cheese just starts to turn golden brown. Just be sure to watch it like a hawk when you’re broiling, or you’ll end up with some blackened toast. If you want it soft underneath, then omit the 425-degrees procedure and just broil it (which is the way my husband prefers it).