1/18/2012

Classic American Garlic Bread

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Garlic bread---It's not just for spaghetti anymore!  That sounds like a pitch from an ad man from the 1970s.  But ya know what?  It's true.  It would be accepted by most that garlic bread goes well as a side with almost any pasta.   But when is the last time you had it with soup?  This bread pairs wonderfully with a variety of soups.  We recently enjoyed its crunchy, garlicky notes alongside a bowl of hearty minestrone (another recipe to come).  Soak up that broth---mmmm!  Use it to make a salad into a meal, use it for a sandwich (oh, yeah, a garlic bread steak sandwich), or eat it all by itself. Once you make it, you can file away a new go-to garlic bread for just about any occasion.


This recipe uses two types of garlic-- toasted and raw.  Ten cloves of toasted garlic may seem like a lot, but the method brings out a sweet, nutty flavor.  For even more of that garlic heat and bite, I add a couple more cloves of finely grated raw garlic.  Butter is the main platform for the "schmear", but to bring even more flavor, I reduce the amount of butter slightly and add some good extra virgin olive oil  (olive oil and garlic is always a good combo). Add a little parmesan and herbs to the mix then slather it on some good Italian bread, like homemade ciabatta.  Bake in a high heat oven until golden with a crisp crust.  Garlic bread has never tasted so good!
Printable Recipe

Classic American Garlic Bread
serves 6-8

10 cloves garlic with skins left on
2 cloves garlic, finely minced or grated on a microplane
5 Tablespoons (2 1/2 ounces) unsalted butter, at room temperature
2 Tablespoons extra virgin olive oil
1/4 cup freshly grated parmesan cheese
1 Tablespoon chopped fresh flat-leaf parsley
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt
1 loaf Italian bread (like Ciabatta), about 1 pound; halved lengthwise

Adjust oven rack to middle position and preheat to 500º F.

In a small ungreased skillet over medium heat, toast the skin on garlic, shaking the pan occasionally, until blotched and browned in spots, about 15 minutes.  When cool enough to handle, skin and mince the garlic.  Using a dinner fork, mash together the toasted and raw garlic with the butter, olive oil, cheese, herbs, and salt in a medium bowl until thoroughly combined.

Evenly spread the garlic butter mixture on the cut sides of the each bread half.  Transfer loaf halves, buttered side up, to a baking sheet.  Bake, reversing position of baking sheet halfway through baking time, until the surface of the bread is golden brown and toasted, about 8-10 minutes. Cut each half into 2-inch slices.  Serve immediately.  Enjoy!

Source: Adapted from cooksillustrated.com

8 comments:

  1. I love garlic bread with soup - but esp chili too.

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  2. I can almost smell the intoxicating aroma! I would have no problem with this yummy bread and a salad for breakfast (I know, I'm weird!) lunch or dinner, YUM!!!

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  3. I absolutely ADORE Garlic bread... unfortunately, I seriously could sit down and eat the entire loaf. Recently I've been grilling mine, but it doesn't come with all the goodies that you have on yours. I think I must make it....!!!
    Pinned!

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  4. You should add an RSS subscription link to your blog - I've been browsing through your recipes for half an hour now and I'd love to keep up with new ones as you post them!

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  5. Hannah-
    Thanks for browsing! RSS button just added to the right hand side bar:)

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  6. Mmmmm. Here, down under in New Zealand we slice the bread the "other way", spread the garlic butter onto one cut side of each bread slice then put it back together as a loaf/baguette etc and wrap it in foil. Next up we bake it in the oven.

    Done well you get soft buttery, garlicky inner bread with a crispy crust.

    Your method looks heaps easier! For an added zing try mixing a little lemon juice (or even better some finely grated lemon rind and the juice) into the butter as well.

    Isn't cooking and creating delicious flavours so much fun!

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  7. Another "best". I'm making this garlic bread for the 2nd time... it's so good. I think it's going into rotation at our house ;-) I love the combo of roasted & raw garlic. Perfect.

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    Replies
    1. Glad you and your family enjoy the balance of roasted and raw garlic flavors. With butter and cheese, it is the best of both worlds!

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