Cheesy Garlic Ciabatta Bread

Cheesy Garlic Ciabatta Bread

Today, I embark on a new journey. I have this addiction to soda, especially Coke. Coke is my favorite fizzy drink and I’d have one in the morning when I woke up right away. You know how people have coffee when they wake up? Well, I had Coke. So far it is 12:30pm and I am doing pretty darn good without having any soda. No head aches yet. I’ve been trying to drink more water. My dentist will probably be happy and so will my blood pressure after awhile.

Last night I made this fabulous garlic cheese bread. What made the garlic bread good was purchasing FRESH mozzarella cheese. Seriously people, you can’t go wrong with fresh mozzarella. Sure it’s a little bit more expensive, but I think it is well worth the price. Sometimes the grocery stores have coupons for them too. Belgioso is my favorite. I used Ciabatta bread and spread some butter, garlic, and parmesan cheese on top of that and then baked that off in the oven for 10 minutes at a high temp. 450 degrees to be exact.  It isn’t very WW friendly just to warn you. Sometimes you just got to have a big loaf of cheesy garlic bread.

Cheesy Garlic Ciabatta Bread





Cheesy Garlic Ciabatta Bread
  • 1 loaf of ciabatta bread, split in half
  • 1 ball of fresh mozzarella cheese
  • ½ stick of butter, softened
  • 3 tablespoons of freshly grated parmesan cheese
  • 3 teaspoons of minced garlic
  • Fresh parsley for garnish
  1. Preheat Oven to 450.
  2. Cut the ciabatta bread in half lengthwise.
  3. In a bowl combine the softened butter, parmesan cheese and garlic. Stir together.
  4. Spread the butter on top of the bread. Then layer on the fresh mozzarella cheese.
  5. Bake in oven for 10 minutes or until the cheese is melted and the edges are golden brown.

Caprese Crostini

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I don’t know about you, but I could eat tomatoes, mozzarella, and basil on top of bread every night for dinner or lunch. AKA Caprese Costrini. Breakfast maybe, but seriously God bless those Italians for coming up with this flavor combo together. This weekend, I planted some basil and I already have tomatoes started in my garden. I can’t wait for those two plants to start growing so all I need to get at the grocery store is some fresh mozzarella cheese and some bread. The bread really matters too. Get a nice crusty piece of bread to go with this.

Toasting bread on a skillet and then rubbing some fresh garlic on top of warm bread takes this over the top. I normally don’t buy fresh garlic because I hate it how the garlic get onto your fingers and makes them smell. For this bread, it’s well worth the smelly fingers.

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Caprase Crostini
  • 1 tomato
  • 1 ball of fresh mozarella cheese
  • 5 basil leaves, cut into finally slim slices
  • 5 slices of good crusty bread
  • 1 garlic clove
  • pepper for taste
  • olive oil
  1. Brush each slice of bread with some olive oil, then toast the bread on a skillet until brown. Once the bread is toasted, rub the bread with some garlic.
  2. While the bread is toasted prepare the tomatoes. I cut mine into thin slices and then diced them into smaller ones. I tore the mozzarella into about the same size as the tomatoes were. Then topped the bread with the tomatoes and mozzarella. Garnish with a drizzle of olive oil and some pepper.




Garlic Parmesan Knots

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I’ve been seeing these all over the Internet lately, so I thought I’d give them a try! Man, they did not disappoint either! Mine turned out more like huge swirl buns and not the knot. Oh well, no matter what they looked like, they were still very addicting.  I used the large canned biscuits and not the small ones. It was almost kind of fun rolling the biscuits into long ropes, I almost felt like I was going to be making some pretzles instead. They were  really addicting and I ate two of them!

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Roll the biscuit dough into a very long rope and tie the biscuit dough like a knot.

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Melt the butter in a small bowl, and add in the seasonings. Brush the biscuits with the butter mixture. Then bake them in a 400 degree oven for 8-10 minutes or until the biscuits are a golden brown color. Enjoy!

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Garlic Parmesan Knots

1 tube (12 ounces) refrigerated Buttermilk Biscuits (or any bread dough would work, including store bought pizza dough)


2 T grated parmesan

1/2 tsp. dried basil (or parsley flakes)

1/2 tsp. dried oregano

1/2 tsp. garlic powder

2 minced garlic cloves


For the rest of the recipe please visit Journey of Faith & Grace:

Red Lobster Cheddar Bay Biscuits

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Copy Cat  recipes are hard to get right sometimes, and those Cheddar Bay biscuits at Red Lobster are probably the one item on their menu that everyone seems to remember. Screw the lobster! I haven’t been to Red Lobster in quite a while and  I think the last thing I got there was the Shrimp Scampi.

I thought these weren’t garlicy enough and could have used some more garlic.  Next time I make these I think I’m going to use real garlic and cook the butter in a pan with some garlic for awhile so the  butter becomes infused with the garlic. The garlic powder just wasn’t enough I thought, but the biscuit part was right on. Same recipe, just cook the butter and garlic together in a pan for awhile.


I made some breakfast sandwiches with the leftover biscuits.  Just scrambled eggs, bacon, and a slice of cheese!

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Red Lobster Cheddar Bay Biscuits

2 1/2 cups Bisquick baking mix
4 tablespoons cold butter
1 cup sharp cheddar cheese, grated
3/4 cup cold whole milk
1/4 teaspoon garlic powder
Brush on top
2 tablespoons butter, melted
1/2 teaspoon garlic powder
1/4 teaspoon dried parsley flakes
1 pinch salt

1 Preheat oven to 400°F.
2 Combine Bisquick and cold butter. Don’t combine too thoroughly. There should be small chunks of butter about the size of peas.
3 Add cheddar, milk and 1/4 tsp garlic.
4 Mix by hand until combined, but don’t over mix.
5 Drop 9 equal portions onto greased cookie sheet.
6 Bake for 15-17 minutes or until tops are light brown.
7 Melt 2 tbsp butter in a bowl. Stir in 1/2 tsp garlic powder and parsley flakes.
8 Use a pastry brush to spread garlic butter over tops of biscuits.