This Garlic Cheese Bread, inspired from North Woods Inn restaurants in California, is the best of the best as far as I’m concerned. Broil until bubbly and browned, the bread will be crunchy on the outsides and softer in the middle.
This is one of my very special recipes. When I was young my parents would take me to the North Woods Inn restaurant in California. With your meal you get a basket of garlic cheese bread, and a big family size bowl blue cheese salad and red cabbage salad.
The cheese spread can also be added to a baked potato and put under the broiler.
Over the years I will get a comment remarking that the recipe is missing the anchovies it is ‘supposed to have.’ This is a reminder that anchovies are found in the Worcestershire sauce. 🙂
Copycat North Woods Inn Garlic Cheese Bread
- Tupperware Containers
- Stand Mixer
- 1 pound grated Cheddar cheese
- 2 ounces grated Romano cheese
- 1 1/2 pounds butter room temperature
- 3/4 teaspoon garlic powder
- 1 teaspoon Hungarian sweet paprika
- 1/8 teaspoon hot sauce
- 2 1/4 teaspoons Worcestershire sauce
- Sliced bread of your choosing 1/2-inch thick (Fresh plain Italian bakery bread and sourdough are both great)
- In a stand mixer, whip the room temperature butter for a few minutes, until nearly doubled in size and light in color.
- Add Cheddar cheese, Romano cheese, garlic powder, paprika, hot sauce, and Worcestershire sauce to the whipped butter. Stir until combined, using either the stand mixer or a large spoon.
- Use immediately or store in an airtight container in the fridge until ready to use. I portion half or quarters in freezer containers since it makes a lot.
- For serving, let the spread sit out at room temp for a bit to soften up. Spread a thin cheese mixture on bread slices. Place on foil lined pans. Preheat oven broiler. Broil in batches until browned and bubbly.