Guys. No words can describe this Ruby River bread – it’s a garlic delight and it’s oh-so-addicting.
I realize that Ruby River bread is only served at a Utah restaurant – so most of you have no idea what I am even talking about. Apologies for you, because you are truly missing out.
My mom happened upon this recipe and made it once for New Years Eve. To say it was a “hit” would be a severe understatement. It’s not New Years Eve without this Ruby River bread – I wish I was joking. As I made it, I felt so weird…. it’s not New Years, but I’m making a New Years tradition right now. How silly is that?
Imagine straight cheese and herbs and garlic – spread on a crispy, cooked slice of bread…. oh my. My mouth is literally watering. Words can’t describe, you simply have to trust me and try it.
The recipe calls for FRESH Parmesan (you know – the good stuff?) but I didn’t have any of that on hand, so I used the cheap Kraft Parmesan instead. It still had the same cheesy goodness flavor, but the texture was a little off – just so you’re aware! Also, my mom always adds chopped olives to the mixture – I’m not a fan of olives, so I left those off – but again, giving you more options in case you like that kind of stuff!
Again, this Ruby River Bread is our New Years tradition, but it would be awesome for any get together. I’m thinking I’ll bust this out for a Superbowl party – because it fits right into that NOT healthy snack list! Happy eating babes!
- ½ C. Mayo
- 3 TB Basil
- 2 TB Parsley
- 1 TB Chives
- 1 tsp garlic salt
- 2½ c. fresh Parmesan cheese
- 1 tsp pepper
- 8 cloves of garlic
- Mix all ingredients together
- Spread a generous layer on sliced sourdough bread
- Sprinkle additional fresh Parmesan on top
- Broil until cheese is bubbly (just a few minutes)