Prep 15 mins
Cook 10 mins
Plan to pull the garlic bread from the oven when you are ready to serve the other dishes. Garlic bread is best served piping hot. From America's Test Kitchen.
- 9 -10 cloves garlic, skins left on (about the size of a plump cashew nut)
- 6 tablespoons unsalted butter, softened
- 2 tablespoons grated parmesan cheese
- 1⁄2 teaspoon salt
- 1 loaf high-quality Italian bread, halved lengthwise (about 1 pound, football-shaped)
- ground black pepper
- Adjust oven rack to middle position and heat oven to 500 degrees.
- Meanwhile, toast garlic cloves in small skillet over medium heat, shaking pan occasionally, until fragrant and color of cloves deepens slightly, about 8 minutes (see illustration at right).
- When cool enough to handle, skin and mince cloves (you should have about 3 tablespoons).
- Using dinner fork, mash garlic, butter, cheese, and salt in small bowl until thoroughly combined.
- Spread cut sides of loaf evenly with butter mixture; season to taste with pepper.
- Transfer loaf halves, buttered side up, onto rimmed baking sheet; bake, reversing position of baking sheet in oven from front to back halfway through baking time, until surface of bread is golden brown and toasted, 5 to 10 minutes.
- Cut each half into 2-inch slices; serve immediately.
This was totally yummy! Pressed for time, I decided to broil in the oven instead of baking - turned out great. If broiling, I'd suggest to sprinkle extra parmesan cheese on the top of each piece of bread!
OH YUM! We just loved this bread. I made homemade chicken and dumpling soup the other day, and dad was saying he wanted to pick up a loaf of fresh bread to have with it. I had to use cuban bread, as thats what we had, but its not "toooooooo" much different :-) It was absolutely wonderful with the soup! Thanks so much for this recipe. I will use it often with dishes that it will go well with :-)