Italy / USA · Side · Easy
Garlic Bread
Rome's most famous pasta. Silky egg and Pecorino sauce clinging to every strand, studded with crisp guanciale. No cream, ever.
The whole recipe in 60 seconds
Garlic Bread, in 5 ideas
- Soften, do not melt, the butter. Melted butter soaks in and makes the bread greasy. Softened butter sits on top and crisps.
- Add mozzarella for cheesy garlic bread. A handful on top for the last 5 minutes. It will not be traditional, it will be better.
- Wrap in foil for soft, open for crisp. Foil steams it soft all through. Open on the sheet gives you crispy edges.
- Rub the cut side with a raw clove first. An extra layer of garlic flavor for the obsessed.
- Day-old bread is perfect. Slightly stale bread crisps better than fresh soft bread.
What you need
Ingredients
- 1 large Italian loaf or baguette
- 1/2 cup unsalted butter, softened
- 6 garlic cloves, minced
- 1/4 cup chopped fresh parsley
- 1/4 cup grated parmesan
- 1/2 tsp salt
How to make it
Directions
- Heat the oven to 400F. Line a baking sheet with foil.
- Mash the softened butter, minced garlic, parsley, parmesan, and salt together in a bowl until completely combined.
- Split the loaf in half lengthwise. Spread the garlic butter thickly over both cut sides, all the way to the edges.
- Place the halves cut side up on the baking sheet. Bake 10 to 12 minutes until the edges are golden and the butter is bubbling.
- For extra crisp tops, broil 1 to 2 minutes at the end. Watch it closely, it goes from golden to burnt fast.
- Slice and serve hot.
Fresh garlic or nothing. Garlic powder tastes flat and one-dimensional. Six real cloves, minced fine, is what makes people close their eyes on the first bite.