Garlic Bread 2 Ways

Enjoy bite-sized toasts, one topped with cheesy, garlicky goodness and the other with a sun-dried tomato mix.


  • 1 head of garlic, peeled and minced
  • 1/2 cup fresh parsley, finely chopped
  • Olive oil
  • 1/4 cup Parmesan, grated
  • 1/4 cup sun-dried tomatoes in oil, lightly pureed
  • 4 tablespoons salted butter, melted
  • 1 French baguette, sliced diagonally into rounds
  • 3/4 cup fontina cheese, finely shredded


  1. Preheat oven to 325°F. Prepare two separate bowls. In one bowl, combine the minced garlic, parsley, a few tablespoons of olive oil and Parmesan. Mix well. Transfer half of the mixture into the other bowl.
  2. Add the pureed sun-dried tomatoes to one bowl and mix well. In the other bowl, add butter and mix well.
  3. Slice bread into 1/2-inch diagonals and spread across a foil-lined baking tray. Spoon the sun-dried tomato mixture on half of the slices, and spread the other mixture on the rest. Top all slices with fontina cheese.
  4. Bake for about 6-8 minutes, or until the bread is toasted and the cheese has melted.