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Wolfgang's Garlic Bread Recipe

Wolfgang's Garlic Bread

Recipe courtesy Wolfgang Puck, 2004

Show: Wolfgang Puck's Cooking Class

Episode:

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (18)

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Average Rating:

Total Reviews: 18

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  • on June 24, 2009

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    This is a favorite recipe that is asked for time and time again. Wonderful flavor. The best thing is that it freezes like a dream. So if you have basil left over, pour it all into a blender, puree and let defrost at room temperature. Comes out great months later! I use pinches of dried rosemary and sage for convenience-its just as good!

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  • on February 14, 2009

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    Easy to make and was very good garlic bread!!

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  • on June 12, 2007

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    the wonderful aroma and fab. taste

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  • on February 19, 2007

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    Didn't have any sage but it was still great.

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  • on December 10, 2006

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    this garlic bread tasted really good and it looked so pretty .. it was white with a thin layer of that beautiful green color then the light brown cheese on top, which looks so professional ... but dont brush too much garlic pesto on top or all you will taste is the garlic .. my family asks me to make it everytime we eat anything that would go great with garlic bread .

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  • on August 10, 2006

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    Friends loved it, I wasn't quite as crazy about it, but it was good

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  • on May 22, 2005

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    All of the ingredients in the recipe combine perfectly to create the most delicious garlic bread. Since everything we make is only as good as the ingredients we use, I would recommend using only the freshest, organic herbs and garlic and a high quality olive oil. The result will have you coming back for more.

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  • on May 01, 2005

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    This is the best Garlic bread I've ever tasted.

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  • on April 22, 2005

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    Great because it doesn't use butter , but provides outstanding taste.

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  • on April 18, 2005

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    I'm not sure what I was looking for in this bread, but I was disappointed. It was a little too "herby" tasting and lacked a depth of flavor. I usually love Wolfgang's recipes, so was surprised by me response to this one.

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