Back to basics... what is your favorite way to make garlic bread??

C

cheezz

Well-known member
Do you use garlic & oil, garlic & butter, herbs, salt?...

I have done it one of 2 ways:

1. cut thick slices and brush garlic butter in between, wrap in foil, heat through.

2. cut thick slices; lay them out on a cookie sheet in single layer and toast lightly in the oven. Then brush with garlic/butter mixture and put back in oven to heat and toast a bit more.

 
I do it your first way, except I add

olive oil for half the butter I'd usually use, and wrap up shatever fresh herb I have from the backyard... then discard it when I unwrap the foil. It flavors the bread slightly (oregano is great for this).

 
My mom used to to it your buttered-in-foil way, but she was so garlic-phobic

she would slice the garlic into the butter, counting the slices, mush it around, then make sure she got all the slices out of the butter before spreading it on the bread. I still do it her way but with lots of minced garlic,

Or, I sometimes grill or broil sliced bread, then rub with a cut garlic clove, then drizzle with olive oil

 
Dawn & Joe - I have just found that the bread gets too mushy & limp like that ...

am I doing something wrong?!

 
Brilliant! That's what I'm going to do this evening... paella and garlic bread! Thanks everyone!

 
Let me know if the opening of the foil works. (Better yet, what time is dinner? I'm on my way).

 
Hey - you shoulda come -- I had enough to do another whole dinner! Bread, though...

I used the recipe on that link you sent, and followed directions exactly. Still wasn't happy - just too squishy-soft. Guess I'll stick to my toast/slather/toast method smileys/smile.gif

 
Yeah, I suspected that might happen. Sounds like your other method is much better! Wish I could

have made it to dinner, but I couldn't get a flight on time. Oh well...smileys/smile.gif

 
"Toxic" Garlic Bread

I've been making this for years and always get rave reviews. Hope you all like it.

I usually half the recipe

1 lb butter softened
1 cup parmesan cheese (1/3 shredded, 2/3 grated)
1/4 cup italian seasoning
1/3 to 1/2 cup chopped garlic (to your taste)
1 to 2 tab chopped fresh parsley

Optional
1 tab chopped fresh basil
1 to 2 tab sesame seeds

Blend together (the flavor is best the next day)
Spread on split baguette, or french roll, etc
Place butter side up on baking pan
Bake at 375 for 15 minutes

Can be stored in frig covered 2-3 weeks

 
Welcome lorijean! This sounds delicious and dangerous to have around,

and I love the name. Thanks for posting!

 
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