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.
236 calories; 15 grams fat; 9 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 17 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 10 grams protein; 368 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Given the comments about slicing, I use the same recipe but use softened butter rather than melted. Mix all the ingredients and spread on both sides of a horizontally sliced baguette or loaf. Put the two pieces back together, wrap in foil and bake at 400 for 15 minutes. I unwrap the bread and give it another few minutes to -crisp up a bit and then slice the halves into 2 or 3-inch slices. Easier to serve than having the diners tear off slices.
Keeping the slices not fully cut does make this work well, and the overall method is great. Just one change: I like to use half melted butter and half olive oil for the flavor combo our family prefers, and have even used only olive oil for some of the real advocates for that.
Slightly weird trick that my dad used when he made his delicious garlic bread. Once the bread is assembled, add a thin spread of mayo to the top of the loaf and sprinkle with grated parmesan. Wrap in foil and bake.
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To make sure you don't slice all the way through, place a chopstick down each side of the bread. Cut down until you hit the chopstick. Easy peasy. This is a common technique for hasselback potatoes. Works well here, too.
This is quite good, but a messy eating experience as people try to tear off the gooey slices that haven't been cut through. I will be doing it again tonight but pre-cutting the slices after taking it out of the oven and before serving. Another recommendation: As the recipe suggests, GRATE the garlic! Don't try mincing it as it won't be small enough to make it palatable.
This is really good, but it's a messy way to prep garlic bread. Next time instead of melting the butter I'll mash the ingredients into it and use a knife to spread the mixture between the slices.
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The flavors were good, but next time I will cut the bread in half lengthwise, spread the filling on the bottom half, add the top of the bread, wrap in foil and bake. It's too messy otherwise, and the garlic butter didn't stick to both sides of the bread when I made it as written.
Made last night for dinner party. Used my microplane to grate garlic. Was worried garlic was too strong when I tasted prior to slathering bread, but it was perfection. Agree w other comments: just soften the butter. DELISH!
I agree with those who slice through horizontally. I spread top and bottom to bake. When finished I then set the loaf on its side and cut slices all the way through. (They don't seem to squeeze as much as when cutting from the top of the loaf—the crust helps it hold its shape.) For extra flavor, I use marjoram rather than parsley, and if you're using Parmesan cheese, I wouldn't add extra salt, even 1/4 teaspoon.
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Lots of these comments have me rolling my eyes. If you do it a completely different way, why are you commenting on this recipe? Obviously, horizontally cut baguette is the standard way and this recipe is a new way. I made this tonight and it was delicious. Maybe a little messy but it’s all contained in the foil so I’m not complaining. I love that the slices were saturated on both sides. Also kept the bread from being too crusty/crunchy. Genius.
$10/# for organic garlic. GADZOIKS!) Mashing never slices all those capillaries just under the skin, either. Never hurts to supercharge the concoction with a dash of calabrian chili powder. ZING! In spring, garlic whips chopped fine capable of inspiring taste buds to tap dance -- there's something exciting about the extra dose of chlorophyll.
I found that slicing the bread this way resulted in a beautifully crispy outside but a soggy inside. I recommended baking the bread on its side (switching over halfway through the no foil on the top part) with the bread fanned out to get the insides a little more crispy.
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Maybe this is like asking to bring a skunk to a picnic, but why are good old garlic presses being ignored while people risk finger damage trying to grate garlic?
This method was executed but it’s super messy. My bread in between the slices did not cook/toast fully. Read the comments! I wish I would’ve known better than to just make this. This is the second recipe I’ve made from the NYT and it hasn’t been the same expected outcome.
I made this but the bread does not toast up between the slices. I like garlic toast not garlic bread. Not sure if that’s was what it was supposed to be, but next time I’ll slice and toast each slice individually so each slice is toasted.
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First time with this method, it worked as is without the mozzarella cheese finale. I prefer the methods of both subscribers below, Lee and hl. When I make garlic bread for the leftover lasagne tonight. It'll the horizontal slice wrapped in foil for 15 minutes. Expose the halves & add a dusting of Parma di Reggiano for the cheesier finish. Hah! Remembering how my parents liked to do it! Cheers
This is the BEST GARLIC SPREAD I ever made, I just finished preparing it and it's in the oven now. I had to try some of the spread from the back of the spoon OMG it's so yummy garlicky I can't wait to try it alongside my linguine and white clam sauce. It will compliment my meal perfectly with a salad and glass of white wine a nice way to end a cool Sunday night
I used this exact recipe except for 2 items. I replaced the black pepper with Aleppo pepper and I replaced the parsley with cilantro. It was divine and everyone went bonkers!!!!!
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I thought the flavor was delicious. My only recommendation would be to slice lengthwise versus the one inch cuts. Slicing it lengthwise allows the insides to get crispy which is my favorite part!
I made this exactly as directed and it was an enormous hit at my dinner party. Four people ate the entire loaf and barely had room for meatballs. Wouldn’t change a thing. If you are sensitive to the bite of garlic, make sure the butter is hot when you add the garlic. I made the butter mixture first and by the time I was ready to apply it, the mixture had firmed up and was much easier to work with.
I used softened butter and a little olive oil, it spreads beautifully and adheres to the bread better. I use the chopstick method to cut the bread and then it is easily pulled apart. Fan the bread a bit and broil for the last 2 minutes or until the cheese is browned and the bread gets a little crusty. Fabulous!
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I took half the loaf out a little early for the kids, who like garlic bread a little softer, but I left the other half in the foil and turned off the heat in the oven. The end result were an almost crostini like texture with an irresistible crunch. My husband and I really regretted having any pasta in our bowls at all and would have happily used the garlic bread alone to take care of the pasta sauce. Ali Slagle is fabulous at turning the simplest dish it into and easily achievable masterpiece.This is the BEST homemade garlic bread you’ll ever make. It has fresh herbs, tons of flavorful roasted garlic, and is perfectly toasted. This easy garlic bread recipe is delicious served with your fav pasta dishes & comfort foods, and is a guaranteed crowd-pleaser!
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Of course, a classic, easy spaghetti and meatballs dinner needs garlic bread for dipping so I went on a quest that involved several loaves of bread, chopped garlic, real butter and herbs. It also involved a few stomach aches (hey I’m I’m human and sometimes you can’t stop at one slice)!
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But alas, we landed on a delightful,
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