Prep 30 mins
Cook 10 mins
We've been told by others this garlic bread is "the best" they've had (including the big-named Italian restaurant chain... yes, you know who we're talking about.) It's simple (only four ingredients!) crispy, garlicky, and flavorful. You can also cook it by pan frying, broiling or grilling. It doesn't get soggy and the garlic doesn't burn before the bread toasts. It's all in the technique, baby!
- 1 baguette of good french sourdough bread (bread quality is important... we like Seattle Sourdough's Brown-and-Serve Baguette as it doesn't ove)
- 4 ounces butter
- 3 whole fresh garlic cloves
- non-iodized salt (table grind sea salt or fine kosher salt)
- Peel and smash the garlic with the smooth face of a tenderizer mallet, the flat of a large knife or similar tool. Set aside.
- In a heavy-bottomed sauce pan, melt the butter over medium-low heat. Simmer the butter and watch the bubbles. When the bubbles change from larger, steamy bubbles to small bubbles that don't give off steam, the butter is ready. (You've just basically clarified your butter but not strained out the solids.).
- Turn the heat to low and add the garlic. Simmer slowly until the garlic begins to brown and is very fragrant. This can take 10 to 20 minutes.
- Remove from the heat.
- Slice the bread on a diagonal and dip one side in the butter mixture, or if you want less fat, you can paint it by brushing the butter on one side.
- Salt your bread according to your personal taste.
- Toast the bread by any one of three methods: broil, grill or pan fry. (We're fans of broiling personally, but all three methods can yield delicious results.) Cook the buttered side by your favorite method until golden brown.
- Serve immediately.
My son drove through these like Mario Andretti. He's lucky he escaped intact. *PAC Spring 2013*