Garlic bread is a classic pasta side dish. This is by far one of the simplest and tastiest garlic breads I have ever had. There are, however, a few tips to making it. The first, and probably most important, is to make sure the butter is at room temperature. If it isn’t, it will be really difficult to work with. It is critical to use fresh crushed garlic to achieve the perfect taste. Garlic powder will do in a pinch, but I don’t suggest it. Two to three cloves is good depending on the size of them. When choosing the type of bread, I prefer a long thin Italian or French bread such as a baguette.
In this recipe, I cut the bread in half, as the baguette tends to be rather long. Then I slice it in half horizontally, so I end up with four slices of bread. The next step is to apply a nice thick coating of the garlic butter. When baking it, I wrap mine in aluminum foil, as I like a soft garlic bread. If you want it crunchier, however, you can place it in the oven and set it to broil. Using the foil approach creates a nice soft, moist garlic bread in about 12 minutes.
- 1 stick (8 tbsp) of softened butter
- 1 tsp of dried parsley
- 1 pinch of salt
- 2 – 3 cloves of crushed garlic
- 1 loaf of French baguette or Italian bread
- 2 twelve inch pieces of aluminum foil
Combine the butter, garlic, parsley, and salt in a mixing bowl. Using a spoon, mix until everything is well combined.
Cut the loaf of bread in half. Cut each half down the center, so you end up with about 4 pieces of bread about 8 inches long.
Apply the garlic butter liberally on the surface of each piece of bread. Place the pieces together again – like you would a sandwich. Wrap each section in aluminum foil, and place it in the oven for about 12 minutes.
Slice the garlic bread into your desired size pieces, serve, and enjoy.