I LOVE making garlic bread! The first few years Greg and I were married, we had it for dinner ALL the time. Never store-bought, but always homemade. I LOVE pairing easy homemade garlic bread with a salad for a quick-lunch or dinner.
Making Homemade garlic bread is easier than you think. It can also be healthier than you think.
I learned how to make this AHmazing garlic bread from my Italian mom. And she makes awesome homemade Italian food. She has always used “butter spread” in her garlic bread recipe.
“Butter Spread” has gotten a bad rep in the “Healthy Food Community”because its ” not natural”. ( we have always used it anyway. Just keeping it real here people)
I can’t believe it’s not butter® has come out with a new line of butter spreads. They are the first company to have a butter spread that is NON GMO, has 0 g trans fat per serving, no cholesterol and no partially hydrogenated vegetable oils. I am impressed. I have noticed that, nowadays, people are always looking for healthier food alternatives. And large food companies are starting to listen!
I can’t believe it’s not butter ® is offering this new, healthier recipe in its regular, light and olive oil varieties, and became available nationwide in October 2014. If you choose to buy this product, leave a product review here.
Any who, back to the garlic bread recipe.
Healthier Garlic Bread
1 1/4 tablespoons of I can’t believe it’s not butter® spread
3 tablespoons of olive oil
1/4 cup of parmesan cheese
4 cloves of garlic, minced
In a Measuring Cup, mix together butter spread, olive oil, parmesan cheese and minced garlic.
I usually make garlic bread using already slice bakery bread. These slices of bread are usually sliced nice and thin. When you have thinner pieces of bread, you cut back on the carbs a bit. ( or you can have an extra slice).
Using a pastry brush, paint a nice amount of the mixture on to each slice of bread. Broil in the oven on high for 5 minutes. OR until your garlic bread reaches the desired amount of crispness.
* If you don’t use all of your butter, store the extra in the fridge for a week or two. You can use the extra mixture for impromptu garlic bread another day.
I LOVE this garlic bread! I love my garlic bread with LOTS of garlic. You don’t have to use as much garlic as I did. Now that I can’t believe it’s not butter has come out with a product that is healthier. I can feel better about making garlic bread!
The new I Can’t Believe It’s Not Butter!® is made from real, simple ingredients you can recognize like a delicious blend of plant-based oils, purified water and a pinch of salt. I will say, it is really nice being able to recognize all the ingredients in the food I serve my family.
Don’t forget to check out some of the other recipes on the I can’t believe it’s not butter® Website!
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.