Recipe by DeSouter
I'm not a big garlic lover, but this is a treat I always indulge in when I make it. Be sure to use a nice, crusty loaf of Italian bread, preferably from the bakery. A French baguette can be substituted. I don't suggest using a from-the-can loaf. (In response to HokieLady's review...I am using "real" NYC Italian bread from an Italian "bread-only" bakery in Little Italy. Robust, CRUSTY bread with a superior interior and exterior. Commercially baked Italian breads vary and I find that they usually are too flimsy in texture to give the results I get with a bakery Italian loaf.)
Top Review by HokiesMom
This is a nice way to prepare a garlic bread..the flavors are outstanding. The only downside I feel is the texture of the bread. Mine was very soggy - and I only used 1/4 lb of butter because a 1/2 lb seemed way too much. I think I will still reduce it a bit again and also unwrap the bread after the 20 minutes and either broil or bake an additional amount of time to "crisp" it up a bit. The taste is what is giving it 4 stars though as it is the right amount of garlic, pepper and oregano. Made for Zaar Cookbook Tag.
- 1 large Italian bread, the crustier the better
- 1⁄2 lb salted butter
- 2 -3 garlic cloves, fresh
- 1⁄2 teaspoon pepper, freshly cracked
- 1 teaspoon dried oregano
Directions See How It's Made
- Preheat oven to 350°F (or grill to medium setting).
- Butter should be at room temperature. Place in a medium sized bowl. Dice garlic fine and add, along with other ingredients into butter. Mix together with a fork until well blended.
- Cut loaf in half lengthwise and spread both sides of bread generously with butter mixture. Put halves together and wrap in aluminum foil leaving no part of the loaf exposed.
- Place top side down in oven for 10 minutes (same for grill) and then flip over for 10 to fifteen minutes. This somewhat long cooking time will allow for garlic to start cooking a bit.