We will start preparing a butter and spices dressing. To do this, we work the butter with the oil and vinegar until it has a consistency similar to mayonnaise (at first we use a fork, then the mixer), we add the garlic cloves and spices (we can also add some garlic powder) and we beat again until we get a white and homogeneous sauce.
With that dressing spread the slices of bread. You can cut the slices lengthwise (as if it were the slice of a sandwich) or crosswise (as if it were for montaditos), that depends a bit on whether it is to accompany or to nibble.
Finally, add the grated cheese (you can use the one you like the most, in my case cured cheddar that I had at home) sprinkle a little oregano and chopped parsley and bake for about 10 minutes at 225ºC on top of the oven, until the bread is toasted and the cheese is melted and browned. Serve hot.
With what to accompany the garlic bread and gratin cheese
Although his name, garlic bread and cheese gratin, suggests that this recipe has a strong garlic flavor, the reality is that not so much, at least with the proportions that I have used. Cheese and spices have more presence, although of course the delicious touch of garlic is noticeable. If you like it stronger or softer, just add a tooth or use one less. Ideal for snacks or to accompany any menu with a good beer.
Directly to the Palate | Garlic bread recipe. You won’t do it any other way
Directly to the Palate | How to make village bread. Prescription