Cheesy garlic bread wedges

Latest comments and suggestions

• jkp

  28 May 2008

  jkp commented on this recipe

  what a brilliant idea to give the kids after school or to turn a soup starter into a delicious supper

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• jkp

  28 May 2008

  jkp rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• FM

  09 July 2008

  FM rated and commented on this recipe

  

  Great idea!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Frantic Flapjack

  27 January 2009

  Frantic Flapjack rated and commented on this recipe

  

  Very rich and garlicky but not in a nice way. The garlic tasted raw.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• LuluFaye

  02 March 2009

  LuluFaye rated and commented on this recipe

  

  This garlic bread is lovely, the dried chillies give it a fabulous kick and the jarlsberg is a tangy change from the usual mozzarella. This is always a crowd pleaser and I've made it many times over the past 3 years or so since it was published in the magazine. Also ideal to cook one half and freeze the other if there are just a couple of people devouring it.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• melissa

  03 September 2009

  melissa commented on this recipe

  this has to be the best garlic bread i have ever eaten! A+

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• melissa

  03 September 2009

  melissa rated and commented on this recipe

  

  oops forgot to rate. 5 stars obv. yum

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• madchef

  30 March 2010

  madchef rated and commented on this recipe

  

  ooh! Just gorgeous ! Served it with my very vegetable soup. my friends think I'm a genius !

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Swirlgirl

  10 July 2010

  Swirlgirl rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• PanClanger

  09 April 2011

  PanClanger rated and commented on this recipe

  

  Very nice - lovely cooking smells! Used cheddar rather than Jarlsberg, so probably the results weren't as gooey as they could have been, but still very tasty. Made my own ciabatta so the bread was ultra-fresh - made the butter mixture quite difficult to spread but in my opinion worth the extra hassle.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Harry phillips

  30 September 2011

  Harry phillips commented on this recipe

  I used chedder as well cooked it for one of my mates he loved it making it for my girlfriend.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• lochness

  01 November 2011

  lochness rated and commented on this recipe

  

  Delicious - I used ciabatta and used garlic puree instead of garlic cloves. Have already made it 3 times and I only found the recipe three weeks ago!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• L3L3

  16 November 2012

  L3L3 rated and commented on this recipe

  

  Yummmmy!! Didnt have ciabatta so used bread cake instead but still as yummy, also used garlic powder aswell as the cloves for an extra garlic taste

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/1839/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 85g butter , room temperature
• 2 garlic cloves , finely chopped
• 175g jarlsberg cheese , coarsley grated
• 2 tbsp chopped parsley
• ¼ tsp crushed dried chillies
• 1 round French country loaf, or ciabatta

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Make 12 wedges

Preparation and cooking times

Cook 35 - 45 mins

Ingredients

• 85g butter , room temperature
• 2 garlic cloves , finely chopped
• 175g jarlsberg cheese , coarsley grated
• 2 tbsp chopped parsley
• ¼ tsp crushed dried chillies
• 1 round French country loaf, or ciabatta

Per wedge

152 kcalories, protein 5.0g, carbohydrate 10.0g, fat 10.0 g, saturated fat 6.0g, fibre 1.0g, salt 0.92 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.