Ah, garlic bread. The tasty of tasties. The perfect accompaniment to Mr. O’s wonderful pasta and sauce, which we enjoyed last night with our Dear Friends MC (+ baby C on-the-way) and JC (different JC from the former JC we mentioned). The C and C contingent brought us delightful wedding prezzies (MC’s coinage), which will at another time get their own blog post.
Back to the garlic bread. I’ve made garlic bread many times, sometimes better than other times. Fresh garlic is a must, but if the oven is too hot when you put the bread in, fresh garlic right on top can turn green and acrid. Not the tasty of tasties.
But last night: garlic bread delight. Here’s the new-thoughts recipe:
Mrs. O’s New Garlic Bread
- 1 loaf of bread, italian, country, french, sourdough, whatever
- 1 stick of unsalted butter, softened
- somewhere between 1/4 and 1/2 cup parmesan cheese
- 6 cloves fresh garlic
- 2 tablespoons of olive oil
- 1 more tablespoon butter
Heat up the broiler. Cut the bread in half lengthwise — the game is to maximize the surface area of the bread. If your bread is very round on top, you might want to saw the top off and eat it for breakfast the next morning.
Spread each half of the bread with one half a stick of butter. Sprinkle the parmesan cheese over the buttered bread, and put the bread under the broiler (low broiler heat, if possible).
Meanwhile, melt the olive oil and the tablespoon of butter in a small sauce pan, over low heat. Crush (or chop/mash very fine if you have the patience) the garlic directly into the pan. Stir it constantly for about a minute — any hotter or longer, and the garlic may turn brown and bitter.
When the bread is all nice and toasty, take it out of the oven, pour the garlic/olive oil/butter mixture evenly over it, and press the two halves together. Wrap in tinfoil if you’re going to wait to eat it, but otherwise, cut into pieces and eat!
Isn’t the cutting board awesome? It was a gift a few years ago from Uncle T and Aunt G. It’s beautiful and functional. Like garlic bread!