This recipe is adapted from the garlic bread available at Cedar Creek in San Juan Capistrano, California.
It 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. – Los Angeles Times/MCT
½ cup (110g) butter, softened
1 cup mayonnaise
1 to 2 cups Parmesan cheese
4 cloves garlic, crushed, more to taste
1 tbsp chopped parsley
1 tbsp chopped basil
1 tbsp chopped oregano
1 large loaf sourdough bread, split lengthwise
Beat together the butter, mayonnaise, cheese, garlic, parsley, basil and oregano; taste and adjust the flavourings 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 flavour.