Prep 10 mins
Cook 15 mins
For a nice change substitute finely shredded white cheddar cheese for the Parmesan cheese and fresh chopped chives for the parsley and also you could add in 1/4 cup mayo in with the butter mixture :)
- Set oven to 375°F.
- ** FOR GARLIC BREAD; cut slices down the length of the bread about 1-inch intervals without cutting all the way through.
- In a bowl, combine the softened butter with garlic, parsley and Parmesan cheese; mix well to combine.
- Spread the butter/garlic mixture between bread slices, and then on the top of the loaf (you may sprinkle more Parmesan cheese on top of the loaf if desired).
- Wrap the bread in heavy-duty foil leaving the top partially uncovered.
- Bake until heated through (about 15 minutes).
- ** FOR GARLIC TOAST; slice the bread into slices, then spread the garlic butter mixture over the top of each slice of bread, then sprinkle more Parmesan cheese over the top of each slice or you can sprinkle shredded cheddar cheese on top in place of the Parmesan.
- Place onto a baking sheet and bake (350 degrees F) until lightly toasted to desired doneness.
- Serve warm.
- TO MAKE AHEAD: Combine all ingredients (except the bread) store covered in refrigerator for up to 3 days or freeze in a covered container ----- this bread can be made without the addition of the Parmesan cheese if desired, but of course it's better with the cheese!
I knew this would be excellent - as everything I've tried by you, Kittencal, has been marvelous. In order to get to the 2 tablespoons of fresh minced garlic you recommend it took 8 good sized cloves unlike some of the reviews who stated they only used three - perhaps where I live they make them smaller:) At any rate, there will be no other garlic bread paste used in our home from this day forward. Thank you again Kittencal for ALL your fantastic recipes.
7/16/11 Update - I prepared this for my DD and her husband tonight - I couldn't use garlic so instead used shallots and in place of parsley used fresh rosemary, what a completely different twist on this bread - as good as with garlic & parsley (if not better).
Really great garlic bread! I used only butter, didn't use salt because all we had was salted butter (as a pastry chef, this drives me nuts!), added some fresh rosemary (because we have a shrub that grows like crazy), a few splashes of lemon juice, and a pinch of pepper.
I mixed the spread 2 days before I needed it. I didn't want to store it in a plastic container because it would be ridiculous to get the garlic smell out of it. So I put the spread in a quart-sized freezer bag, pushed it all into a corner, and a put a twist-tie around bag at the top of the spread (what I do with all my pastry bags). When it was time for the bread, I snipped the corner, piped the spread, and smoothed it over with an offset spatula. I spread a thin layer on each side.
I like my garlic bread to be pretty toasty, so I baked my slices at 400 degrees, for about 4-5 minutes on each side. Then I put them under the BROILER for less than minute on each side. Crunchy and delicious!