By Peter Vorster
Garlic Bread
3 steps
Prep:30min
You may have once struggled with dry or greasy breads reeking of burned or raw garlic, but it's time to put that behind you. This is a versatile recipe, as readily made with thin baguettes, as it is with rustic sourdoughs and airy Italian loaves. Cutting the bread like a Hasselback potato keeps the butter from seeping out and allows the garlic to infuse the bread with its flavor without scorching. But, if it's an extra cheesy garlic bread you're looking for, slip a little mozzarella into each slit.
Updated at: Thu, 17 Aug 2023 06:41:17 GMT
Nutrition balance score
Unbalanced
Glycemic Index
64
Moderate
Glycemic Load
95
High
Nutrition per serving
Calories1780.5 kcal (89%)
Total Fat114.4 g (163%)
Carbs138.2 g (53%)
Sugars5.2 g (6%)
Protein54.1 g (108%)
Sodium4337.7 mg (217%)
Fiber7 g (25%)
% Daily Values based on a 2,000 calorie diet
Ingredients
1 servings
Instructions
Step 1
Step 1 Heat the oven to 400 degrees. In a small bowl, stir together the butter, garlic, Parmesan and parsley. Add the salt and generously season with pepper. Set aside while you cut the baguette.
Step 2
Step 2 Cut deep slits into the baguette, 1-inch apart — don’t cut all the way through the loaf — and place the baguette on a large piece of foil. Using a teaspoon or an offset spatula, generously spread the seasoned butter inside each slit. Make sure to reach the bottom of the slit; don’t be shy here.
Step 3
Step 3 Wrap the baguette in the foil, place on a baking sheet and bake for 15 minutes. Remove the baguette from the oven and unwrap the top (leave the bread on the foil). If you’re adding mozzarella, use the offset spatula or spoon to gently open each slit and tuck a piece of mozzarella in (it’s O.K. if the cheese pops out from the top a little). Return bread to the oven and bake until crisp and golden on top, another 5 minutes. Slice with a serrated knife (or tear with your hands) and serve at once.
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