Garlic and Parmesan Cheese Herbed Mayonnaise Bruschetta



1 loaf rustic French bread
1 ½ C regular mayonnaise (I use Duke’s)
3 T soft salted butter
1 t chopped fresh rosemary
½ t fresh thyme leaves
4 large cloves of roasted garlic, mashed
1/3 C freshly grated Parmigiano Reggiano
Kosher salt to taste


  • Preheat oven to 375 degrees F.
  • Blend the mayo, butter, herbs, garlic, cheese and salt until well combined. Slice the bread into slightly smaller than ½ inch slices. My loaf had a diameter of about 3 inches across and it made about 16 slices. Now using a spatula, generously slather each slice with the garlic mayo. Set on a large baking sheet and cook for about 4 minutes. Then turn on the broiler to low, and watching CAREFULLY let it broil until you see the topping bubbling and the edges of the bread slightly brown. Do NOT over-cook.

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