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Remixed Garlic Bread



– 4 tablespoons (1/2 stick) Real California unsalted butter, room temperature – 3 cloves garlic, minced – 1/4 teaspoon salt – 1/2 baguette – 2 teaspoons chopped fresh parsley Remix 1: – 1/2 cup Real California shredded Dry Jack cheese – 1/4 cup drained canned cannellini or small white beans – 1/4 cup chopped marinated artichoke hearts – 2 teaspoons chili crunch oil Remix 2: – 3 tablespoons Real California Ricotta cheese – 1 tablespoon pesto – 2 tablespoons sliced olives – 1 tablespoon fresh thyme leaves :Butter, Cheese, Garlic Bread, Dry Jack, Ricotta, Pass The Remix
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Prep time: 10 minutes

Cook time: 3 minutes

Preheat the broiler and arrange a rack about 6 inches from the heat.

In a small bowl, combine butter, garlic, and salt. Split baguette in half lengthwise, making 2 open-faced pieces. Spread butter mixture on cut sides of baguette.

Arrange baguette pieces on a rimmed baking sheet, buttered side up, and broil until lightly toasted, 2 to 3 minutes. Serves 4 to 6.

Note: To make a party-size portion, double the recipe.

To Remix the Recipe, try either or both of these variations:

Remix 1: Top Garlic Bread with 1/2 cup Real California shredded dry Jack cheese, 1/4 cup drained cannellini or small white beans, and 1/4 cup chopped marinated artichokes. Return to broiler until cheese melts, 2 to 3 minutes. Top with 2 teaspoons chili crunch oil.

Remix 2: Combine 3 tablespoons Real California ricotta cheese with 1 tablespoon pesto. Top remixed Remixed Garlic Bread with dollops of ricotta mixture, 2 tablespoons sliced olives, and 1 tablespoon fresh thyme leaves.

Recipe credit: Jill Hough for the California Milk Advisory Board