Pantry Garlic Bread

Pantry Garlic Bread 


If you’ve ever made or ordered Italian food (ummm, if you’re human, I assume you have), then you know that it’s a week-long effort to consume all the leftovers.  Obviously we can’t control absurd restaurant portions, but for whatever reason even when we cook Italian food at home we make WAY too much.  It does reheat relatively well, but all leftovers start to lose their intrigue a few days in.  Usually the night we actually make the Italian dish we go out of our way to buy some delicious garlic bread, make side salads, and get out the fresh Parmesan cheese.  Three days later it turns into an unceremonious bowl of noodles eaten sitting on the couch in front of the TV.  (The image I’ve just planted is a 100% accurate portrayal of me right now…John’s out of town, motivation for dinner making has waned).So what’s a leftover ridden person to do?  Make pantry garlic bread!  If you have a loaf of bread on hand and a fairly normal pantry/fridge, YOU CAN MAKE THIS!  Right now!  The beauty of it is the bread base, which can pretty much be any bread.  Of course, if you have some fabulous crusty Italian bread on hand, more power to you, but I did it with 4-day-old bakery white bread and it was absolutely mouth watering.  Keep the butter and olive oil as written, but you could probably change the seasonings to suit you.  Jarred crushed garlic instead of fresh, sure!  Italian seasoning instead of oregano, why not!  Toss in some crushed red pepper, scrumptious!  I’m hungry just thinking about it (yes, I did just eat it 30 minutes ago, don’t judge).


  • 8 1-oz slices of bread
  • 5 Tbsp butter, softened but not melted
  • 2 tsp olive oil
  • 3 cloves garlic, crushed and minced
  • 1 tsp dried oregano
  • 1/2 tsp coarse salt
  • pepper, to taste
  • 1 cup mozzarella, shredded (I imagine just about any cheese working fine)


  1. Arrange oven rack to highest position and preheat broiler.
  2. In a small bowl mix the butter, oil, garlic, oregano, salt and pepper.
  3. Spread the butter mixture evenly on the bread slices.
  4. Arrange slices on a baking sheet.
  5. Broil 4-5 minutes, keeping an eye on them to watch for burning.
  6. Remove bread from oven, top with mozzarella cheese, and return to oven for 2-3 more minutes.

Makes 8 slices.

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One Response to Pantry Garlic Bread

  1. […] stone.  Bake 20-25 minutes until the crust is brown and crisp.  We used this version to make garlic bread, and it was […]

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