One of the things I love the most about cooking is how you can take a couple of very simple ingredients, say butter, garlic, and bread, and turn them into something absolutely extraordinary.
You may not think that the word extraordinary should be used to describe garlic bread, but when you realize that everyone has their own variation and everyone enjoys eating it, extraordinary is a perfectly fitting word.
There are two essentials to a deliciously crisp and buttery garlic bread. The first is good-quality bread and the second is room-temperature butter. I like to make a paste with butter and garlic before generously slathering it on the bread. For even toasting, I bake it, then broil it. Get my exact recipe — and please share your method in the comments — after the break.
- 1/2 stick unsalted butter, at room temperature
3 large cloves or 5 small cloves garlic, minced
1 heaping tablespoon fresh parsley, finely chopped
1 heaping tablespoon finely grated parmesan cheese
salt and freshly ground pepper
1 small baguette, split down the middle
- Preheat the oven to 375°F.
- In a small bowl, combine the butter, garlic, parsley, and cheese. Season with salt and pepper. Stir to combine until the mixture is thick and pastelike.
- Spread evenly and generously on each side of the split baguette. Place on a baking sheet or piece of foil and bake for 12-15 minutes until bread is crisp and toasted.
- Turn the oven to broil and broil the bread for 1-2 minutes until the top is browned and bubbling.
- Slice and enjoy immediately.
- Breads, Sourdough
- North American
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