336 garlic bread recipes

Low-calorie stuffed mushrooms with Parmesan, Italian breadcrumbs, and parsley. No butter or oil needed. The moist caps roll in cheese crumbs for a crispy coating that bakes in 10 minutes.

Sea scallops sauteed with shallots, garlic, tomato, and fresh oregano, served on garlic-rubbed French bread toasts. An elegant appetizer with a light, lemony pan sauce.

Roasted red pepper spread made with just peppers, garlic, olive oil, whole wheat bread, and salt. Smooth, smoky, and perfect on crackers or toasted bread as an appetizer.

Homemade herb croutons toasted then sauteed in seasoned butter with garlic salt and garden herbs. Crunchy topping for salads, soups, and casseroles.

Butter-glazed onions simmer with beef stock, white wine, sherry, and garlic in the crockpot for a French onion soup topped with cheese-crusted toasted baguette.

An easy and no-fail recipe for classic meatloaf with several variations for leftovers. It doesn't take long to make at all, and is very tasty

Crostini with chicken livers sauteed in butter and white wine, finished with cream and brown gravy, spread on thin toasted French bread. A rich Tuscan-style appetizer ready in 35 minutes.

Russian chicken liver pate (pashtet) with butter, onions, garlic, and white bread baked into a smooth, rich spread. Served cold as an elegant appetizer.

Creole garlic soup with beef broth and dry sherry, topped with bubbly Parmesan garlic toast. Think French onion soup's Louisiana cousin. Ready in 30 minutes.

Pizza Di Napoli tops pre-made bread shells with caramelized onions, wilted garlic spinach, roasted red peppers, and melted cheese. White pizza in the Neapolitan style, ready in under an hour.

Galician-style scallops in a creamy Dijon mustard sauce with pimento olives, capers, and garlic, baked in shells under a golden breadcrumb crust.

Garlic focaccia: olive oil bread dough with basil or oregano and parmesan, studded with garlic slivers, brushed with olive oil, baked on a hot pizza stone. Crisp bottom, soft chewy crumb.

Italian braised artichokes with garlic, parsley, and toasted bread crumbs. Halved artichokes simmer until tender, then broiled for a crispy golden top. A simple, elegant side dish.

A traditional Spanish clay pot dish of fresh clams cooked with garlic, onion, lime juice, red wine, parsley, and bread crumbs. Rustic, briny, and served straight from the cazuela to the table.

Chicken and peach salad pairs diced cooked chicken with sweet peaches, sliced almonds, and a creamy sour-cream dressing. Stuff into a buttery croissant for an easy summer lunch sandwich.

Spanish pan con tomate with Serrano ham slow-roasts plum tomatoes for a sweet, garlicky spread piled onto toasted baguette and topped with thin slices of jamón. A classic tapas party platter.