Herb-Cheese Bread

Tip: To make ahead, assemble loaf, wrap in foil, and store in refrigerator. Bring to room temperature, and bake as directed.

Yield: 12 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 140
  • Calories from fat: 23%
  • Fat: 3.6g
  • Saturated fat: 1g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.8g
  • Protein: 4.9g
  • Carbohydrate: 21.8g
  • Fiber: 1.1g
  • Cholesterol: 3mg
  • Iron: 0.9mg
  • Sodium: 313mg
  • Calcium: 48mg


  • 1/4 cup reduced-calorie margarine
  • 1/4 cup minced green onions
  • 2 garlic cloves, crushed
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon crushed red pepper
  • 1/8 teaspoon salt
  • 1 (1-pound) loaf Italian bread,split
  • 1/2 cup (2 ounces) shredded reduced-fat Monterey Jack cheese


  1. Preheat oven to 400°.
  2. Melt margarine in a small skillet over medium-high heat. Add green onions and garlic; sauté 2 minutes. Stir in oregano, cumin, red pepper, and salt. Brush margarine mixture evenly on cut sides of bread. Sprinkle cheese over bottom half of loaf; top with top half of loaf. Wrap in foil; bake at 400° for 20 minutes. Serve warm.
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