Garlic bread - a healthier version to add to your pasta night!

I'm always looking for ways to adapt food and recipes to make them healthier and to reduce my fat and calorie consumption but without losing out on the taste or enjoyment of food as for me, that's the key to a long term lifestyle change - enjoying what you eat and ensuring that you look forward to your meals is vital!  

Garlic bread was something that I would always order as a side dish when I would eat out Italian - sometimes it would have been garlic bread (with cheese of course) as a starter followed by a pizza for main or alongside the pasta dish I was ordering and whenever I embarked on one of my many diets in my life, I automatically ruled out ever being able to eat these sort of things again.

But, I like to try new and healthier ways of replicating some of the things I used to see as 'naughty treats' so that nothing is off the menu and not only am I continuing to enjoy food, but food isn't labelled as 'good' or 'bad' anymore.

So how do I make a healthier version of garlic bread:

Ingredients

- A Promise Gluten Free white bread roll.  I buy these in Sainsburys and they are high in fibre but very low in calories.  I don't eat much bread anymore and my body doesn't really like bread very much but I get along with these quite well!
- a Laughing Cow extra light cheese triangle (this is instead of butter)
- garlic (you can add as much as you like depending on garlicky you like it!). I use frozen most of the time but when using fresh, I use one clove per roll
- 40g of grated mozzarella per roll  (you can obviously use whole mozzarella and slice it)
- herbs, you can use fresh or dried.  I use either dried Italian seasoning or fresh parsley

Method

- Use one roll per person and slice in half
- Lightly toast both sides of your roll. I use the grill and place my rolls on tinfoil (so that the cheese in the later step doesn't melt off the sides and create more washing up!)

- In a small bowl, mix together your cheese triangle, garlic and herbs and when your bread is lightly toasted, spread the mix on each slice

- Next add the mozzarella to the top, 20g per slice is absolutely plenty to cover.  Try to cover them completely to stop the bread from burning when you place back under the grill

- Place under the grill on a low to medium heat and keep your eye on it!  It doesn't take long for the mozzarella to melt and start to turn golden.

My husband now prefers my version to any shop bought version and whenever we have lasagne, its become a staple accompaniment alongside a salad too.

I posted my recipe for my healthier version of a lasagne in my last blog post if you want to check it out.

I hope you enjoy! 

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