Best Ever Garlic Bread
The Best Ever Garlic Bread is the perfect combination of loads of roasted garlic, butter, olive oil, and a light sprinkle of Parmesan cheese.
- 10 cloves garlic, unpeeled
- 3 Tablespoons unsalted butter, softened
- 2 Tablespoons olive oil
- 2 Tablespoons grated Parmesan cheese
- ½ teaspoon salt
- 1 pound good quality Italian bread (see note)
- freshly ground black pepper
Move oven rack to middle position and heat oven to 500°F.
Heat a small skillet over medium heat and add garlic cloves. Toast the garlic, shaking pan occasionally until it is fragrant, and the cloves become browned and softened. Cool slightly until you are able to handle them.
Peel the garlic and mince. Add the garlic, butter, olive oil, Parmesan, and salt to a medium bowl. Mash and cream the mixture together until it is smooth.
Cut the bread in half horizontally. Spread the garlic butter mixture on both sides of the cut loaf and sprinkle with pepper to taste.
Place both of the bread halves on a baking sheet. Watching it carefully to avoid burning, bake for 5-10 minutes, until the top is bubbling and beginning to brown, and the edges are golden, rotating the pan halfway through. Cut into slices with a serrated knife and serve immediately.
In lieu of a fresh bakery loaf of bread, you can use a par-baked (eg. take and bake) loaf - I like the one from Aldi.
To make ahead: Follow the recipe to the end of step 4. Place both halves of the buttered bread back together and wrap tightly with plastic. Place into an air-tight container or zipper bag and refrigerate for up 2 to days or freeze for up to several months, until ready to use. (You can double, triple or quadruple the recipe and make several loafs at a time this way).
Serving: 2Slices | Calories: 230kcal | Carbohydrates: 30g | Protein: 5g | Fat: 10g | Saturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 15mg | Sodium: 560mg | Fiber: 1g | Sugar: 3g