Portuguese garlic bread

This is the garlic bread of my childhood — not slices under broiled butter, but a whole rustic loaf hollowed out and filled with a molten mix of cheese, garlic, mayonnaise and cream, with the torn crumb toasted alongside for dipping. My mother made it for special occasions, and the smell alone would pull everyone to the kitchen.

She passed the recipe down to me, and making it still feels like standing next to her at the counter, chatting while we stuffed the loaf. Now it is my go-to when friends come over — it is impossible to serve without someone asking for the recipe.

Use a dense, crusty country loaf — Portuguese pão alentejano if you can find it, though any good rustic round works. And do not skip toasting the crumb: those garlicky scoops are half the fun.

Portuguese Garlic Bread Recipe

Prep time: 20 minutes · Cook time: 25 minutes · Total: 45 minutes · Servings: 4 · Calories: ~394 per serving

Ingredients

• 1 large round rustic loaf (pão alentejano or similar)
• 7 oz grated cheese (use a mix — cheddar, mozzarella, whatever you love)
• 8 garlic cloves, chopped
• About ½ cup mayonnaise
• About ¼ cup heavy cream
• Ground pepper, to taste
• Chopped parsley

Instructions

1. Cut a lid into the top of the loaf and pull out all the crumb, reserving it.
2. Combine the grated cheese, parsley and chopped garlic in a bowl.
3. Gradually mix in the mayonnaise and cream until you have a homogeneous paste.
4. Season with pepper and pack the paste into the hollowed loaf.
5. Wrap in foil and bake at 400°F for 15 minutes.
6. Unwrap, arrange the reserved crumb pieces around the loaf to toast, and bake 10 minutes more.
7. Serve warm, dipping the toasted crumb into the melted filling.

Recipe Notes

• A mix of sharp cheddar, mozzarella and Parmesan gives the best pull-and-flavor balance.
• Jalapeños or red pepper flakes add heat; basil, thyme or rosemary vary the aroma.
• Chopped walnuts in the filling add surprising crunch.
• Marinara or honey mustard on the side, for the dippers among us.