Alright, listen up, y’all! Today, we’re gonna make some Cunetto’s garlic cheese bread. I heard it’s real popular in some city, Saint Louis or somethin’. Don’t matter where it’s from, long as it tastes good, right?
First thing’s first, you gotta get yourself a loaf of that Italian bread. Not that soft, squishy stuff, mind you. Get the kind that’s got a good crust on it, the kind that crackles when you squeeze it. Yeah, that’s the ticket. You know, the kind that makes a good crunch when you bite into it.
Now, for the good stuff – the garlic butter. Don’t skimp on the butter, now. We ain’t makin’ no diet food here. Get yourself a whole stick of butter, the real stuff, not that margarine nonsense. Let it sit out till it’s soft, then dump it in a bowl.
- Take a whole bunch of garlic, like, maybe five or six cloves. More if you like it real garlicky, I ain’t gonna tell you how to live your life. Smash them up real good, like you’re mad at ’em, and then chop ’em up fine. You don’t want big chunks of garlic in your bread.
- Mix that garlic in with the butter. Add some salt, too, and maybe a little bit of pepper if you’re fancy.
- And if you wanna get real crazy, throw in some of that parsley stuff, the green leafy kind. Chop it up and mix it in, it’ll look purdy.
Okay, so you got your bread, you got your garlic butter. Now comes the easy part. Cut that bread in half, lengthwise, you hear? Then, spread that garlic butter all over both halves. Don’t be stingy now, get it all the way to the edges. Every nook and cranny needs some love.
Now, if you got some of that Provolone cheese, that’s what they use, I hear. But if you ain’t got that, any cheese will do, I reckon. Shred it up and pile it on top of the bread, both halves. Don’t be shy, load it up good. We like it cheesy around here.
Now, stick that bread in the oven. Not too hot, now, maybe 350 degrees, you know, like when you bake a cake. Let it bake for about 10 or 15 minutes, till the cheese is all melted and bubbly and the bread is nice and toasty. Keep an eye on it, though, you don’t want it to burn. Burnt bread ain’t good for nobody.
Once it’s done, take it out of the oven and let it cool for a minute or two. Then, slice it up and serve it hot. This Cunetto’s garlic cheese bread is good with just about anything. You can eat it with soup, you can eat it with spaghetti, you can eat it all by itself. It’s perfect for supper, or even just a snack when you’re feelin’ peckish. Heck, I’d eat it for breakfast if nobody was lookin’!
And that’s all there is to it. See? Easy as pie. Now go on and make yourself some of that Cunetto’s garlic cheese bread. Your family will thank you, and your belly will be happy. It’s real yummy, I tell ya, real yummy! You won’t regret it, not one bit. This ain’t no fancy city food; it’s good ol’ comfort food, the kind that sticks to your ribs and makes you feel warm inside.
Ingredients you’ll need: A loaf of Italian bread, a stick of butter, fresh garlic, salt, pepper, some parsley if you want, and Provolone cheese, or whatever cheese you got on hand. Don’t go buyin’ fancy stuff if you ain’t got it. Just use what you got, that’s what I always say.
So there you have it, the whole shebang. Now get to cookin’ and don’t forget to share, even though you might not want to once you taste it! This garlic cheese bread recipe is a keeper, I’m tellin’ ya.
One last thing: Don’t you go frettin’ if it ain’t perfect the first time. Cookin’ ain’t always easy. Just keep tryin’, and you’ll get the hang of it. And even if it ain’t perfect, it’ll still taste good, ’cause you made it with your own two hands, and that’s what really matters. Now git!
Tags: [Cunetto’s, Garlic Cheese Bread, Recipe, Italian Bread, Garlic Butter, Easy Recipe, Home Cooking, St. Louis Food, Comfort Food, Cheese Bread]
