This garlicky Bruschetta Alfredo makes a great easy appetizer or a special bread to serve with a light dinner. It’s rich and decadent and I could eat the entire loaf all by myself!
This Burschetta Alfredo also makes great finger food for the guys during football season.
You can get a little more creative and add some chopped shrimp or chicken to the sauce or garnish with diced tomatoes and basil ribbons in lieu of the parsley. There’s so many ways to have fun with this bruschetta.
But it really is perfect in every way just as it is!
On another note….
I have a new member to my little family.
Her name is Ellie and she’s 10 months old.
I adopted her a week ago.
We’ve been puppy training
big time bonding
Oh and she’s blind
But you’d never know it
She has the house mapped out and she gets around just fine.
I took my bed off of the bed frame and put pillows all around on the floor so she can get up and down like a pro.
My other two girls sleep with me and I wanted her to be able to as well.
This one is a little angel!
She and Abbey have become the best of friends….they play so well together. Abbey is amazing with her.
I have the best girls ever!!
I know you’ll love this Bruschetta Alfredo!!
~ xo Deb
1 French baguette
8 large cloves garlic, minced
3/4 cup extra-virgin olive oil
1-1/2 cups whipping cream
1/2 cup Romano cheese, grated
1/2 cup Parmesan cheese, grated (you can use 1 cup Parmesan if you don’t want to buy 2 different cheeses)
2 tablespoons unsalted butter
1 tablespoon fresh parsley, chopped
Preheat the oven to 350 degrees. Cut the bread diagonally into thin slices without cutting through the bottom crust.
In a food processor with a steel blade, add the garlic and slowly add the olive oil to make a thin paste. Using a brush – brush the garlic paste on the top and sides of the crust and in between the slices.
Bake the bread directly on the oven rack and place a cookie sheet on the rack below to catch the drippings. Bake for 10 minutes or until the bread is toasty and crisp on top.
Remove from the oven and place on a cutting board. Cut through the bottom crust and arrange on a shallow serving dish with sides. Pour the sauce over the bread. Garnish with parsley. Pour the remaining sauce in a dish and serve with a spoon for those wanting extra sauce on their bread. And they will!
Heat the cream in a heavy saucepan on low. Do not boil. Add the Romano and Parmesan cheese and stir until the sauce is smooth. Add the butter and stir until butter melts.
Pour over your bread and enjoy!