I used to do the old standby recipe with a mixture of melted butter, garlic salt and mozzarella cheese.  Place it under the broiler for a bit and you have garlic bread.

But then I discovered Asiago cheese one Saturday at a local farmers market.  I tasted it and it had a flavor of a sharp Parmesan cheese.  I thought to myself, this could be good on garlic bread…

Fresh Asiago is smooth in texture, mild in flavor, white in color.  It is usually used for spreading on crackers or making a sandwich.

Aged (6 months or more) Asiago has a crumbly texture, a pungent flavor and a light yellow color.  Like I said, if you can imagine eating a sharp Parmesan cheese, that is what I would compare it to.

For this recipe, I would suggest using the aged Asiago, once you mix it with the other ingredients, it will mellow out a bit.

GARLIC CHEESE BREAD:

1 loaf (bakery style) french bread split in half horizontally

1/2 cup butter, softened

1 cup shredded Monterrey jack cheese

1 cup crumbled Asiago cheese

1 cup real mayonnaise

1 bunch green onions, sliced, green and all

2 cloves of garlic, minced

Split bread horizontally, mix together all other ingredients until well blended.  Spread mixture on bread and place on a piece of foil and bake open faced 250 degrees for about 10 minutes or until bread is hot and cheese is melted.  I have also placed it on the grill!!  Great for parties too!

Great with pasta!!

It is the easiest thing to make!  When I do it, I’ll prep everything so all I have to do is assemble it right before I need it!  It is a great appetizer or light dinner with a green salad.

I think you will enjoy it!

RUTH’S FRENCH LOAF BREAD:

1 loaf french loaf bread or Italian bread (from the bakery)

2 cups shredded cheddar cheese

1 cup shredded mozzarella cheese

1/2 cup real mayonaise

Parsley flakes, to taste

Garlic salt and onion powder, to taste

Lots of sliced black and green olives.

Preheat oven to 350 degrees.  Slice bread horizontally.  Mix together cheeses, mayonaise, parsley flakes, garlic salt and onion powder.  Spread on both halves of the bread.  Top with sliced olives.  Bake on a foil lined baking sheet, open faced for about 10-15 minutes or just until cheese starts to melt and is warm!

Delicious!