Does anyone really need a recipe for garlic bread? I mean, garlic + butter + bread = it’s impossible to imagine a bad outcome. And yet I do use one. I mean, prior to today it was in my head and did not include baguette weights because despite the impression this site might give you, I’m not that crazy upstairs. I use a recipe because like most people in the year 2016, I don’t take carb consumption lightly, and garlic bread is even more of a rare luxury. Because of this, if I’m going to make it I don’t want it to be almost right but could use a little more salt, or too much garlic and too little butter, and absolutely not pale and soggy or crouton-hard. I want each time I make it to be like the best time I ever had it, a beacon of bronzed edges, lightly drenched with garlic butter with a whiff of herbs and a kiss of salty heat.
I want this.
I want you to have it too.
… with a great big pot of easy meatballs, with a pile of crispy zucchini chips and a dollop of marinara, with a perfect green salad, so earnest, you might even earn seconds of bread or with a humble bowl of broth with beans and greens, for balance.
One year ago: Artichoke Gratin Toasts
Two years ago: Baked Eggs with Spinach and Mushrooms
Three years ago: Bee Sting Cake
Four years ago: Banana Bread Crepe Cake with Butterscotch
Five years ago: Blackberry and Coconut Macaroon Tart
Six years ago: New York Cheesecake
Seven years ago: Artichokes Braised in Lemon and Olive Oil and Chewy Amaretti Cookies
Eight years ago: Fork-Crushed Purple Potatoes and Whole Wheat Apple Muffins
Nine years ago: Potato Rosemary Bread
And for the other side of the world:
Six Months Ago: The Broccoli Roast
1.5 Years Ago: Fall-Toush Salad
2.5 Years Ago: Lazy Pizza Dough + Favorite Margherita Pizza
3.5 Years Ago: Quickie Chicken Noodle Soup
4.5 Years Ago: Apple Pie Cookies
My go-to garlic bread has always been 1 minced garlic clove and about 1/8 teaspoon salt and a pinch of pepper flakes per 2 tablespoons of melted butter, plus some parsley to finish because it just doesn’t look right without it. I use about twice this for half a baguette. But when I’m being fancy, I can’t resist the “with the works” effect of Carbone-style garlic bread, with oregano, parmesan and chives on top too.
1 large (about 12 ounces), not-too-firm seeded baguette
8 tablespoons (115 grams or 4 ounces) unsalted or salted butter (if salted, skip the salt below), cut into chunks
4 medium cloves garlic, minced
Pinches of red pepper flakes, to taste
1/2 teaspoon coarse or kosher salt
1/2 teaspoon dried oregano (optional)
1/3 to 1/2 cup finely grated parmesan or aged pecorino cheese (optional)
1 tablespoon finely chopped parsley
1 tablespoon minced chives (optional)
Heat your oven’s broiler. Line a large baking sheet with foil to limit the mess you make. Cut baguette lengthwise and arrange pieces cut side up in pan. Put butter, garlic, pepper flakes and salt in a small saucepan and melt over medium-high heat, stirring, until garlic is sizzling in the butter (but not browning). Remove from heat and stir in oregano, if using. Spoon evenly over bread. Sprinkle bread with parmesan, if using, and broil — keeping a close watch on it and turning it as needed for even coloring — for 2 to 3 minutes. Seriously, watch it like a hawk. Nothing’s sadder than under- or over-cooked garlic bread.
Remove from oven, sprinkle with parsley and chives, if using, and cut into segments. We keep extras in foil in the fridge and rewarm them in the oven, but you know it’s always best on the first day.