This garlic bread is not for the faint at heart. It is for true garlic lovers. It’s not for date night or close encounters. It is however, absolutely fantastic. For us it is the best garlic bread we have ever had. Of course, best-ultimate-etc. is always relative to the consumer; but if you love garlic this bread is for you.
All that being said, I wanted to dedicate today’s post and this recipe to my darling Mother-in-law (MIL), Terry, who is more like a Mom to me than a legal addition to my family. She loves garlic more than anyone I have ever met. The more garlic the better. She is the only person I have ever met that complimented the smell of the house when we made Garlic Confit & Oil, a window-opening worthy recipe. Like my MIL this recipe is strong, comforting, unique, and amazing. Thanks, Mom, for all the love, prayers, guidance, and for always being one of my biggest supporters in everything I do. You truly make my heart lighter and my days brighter. I’m thankful for your love and friendship every day.
THE ULTIMATE GARLIC BREAD
- 1 loaf of bread, your choice – we used classic French Bread
- 1 stick real salted butter, room temperature
- 1 whole head of roasted garlic
- 1/4 cup grated Parmesan cheese
- crushed red pepper, fresh basil, or any seasoning you like – optional
Roast garlic, if you don’t have any one hand. Once cool squeeze all the cloves out into a dish – we are using the whole thing!
Preheat oven to 350 degrees Fahrenheit.
In your stand mixer (or mixing bowl) cream together butter, roasted garlic, Parmesan cheese, and any additional herbs or seasoning you like. We usually go Plain Jane Awesome.
Slice bread horizontally into 1 to 1 1/2 inch thick slices and coat one side with your roasted garlic compound butter; arrange on baking sheet covered in foil (for quick clean-up).
Bake for 8 to 10 minutes until butter is good and melted into bread; now crank up the broiler for 3-5 minutes while watching to ensure it doesn’t go too far. Once the bread is richly golden and even colored like so:
Serve warm. The charred bits are the best part, next to the amazingly buttery, garlic-y, crispy, soft-centered bread – of course…
- 1-2 Tablespoons Olive Oil
- 1 Tablespoon Balsamic Vinegar
- 8 Roma tomatoes, or 2 pints assorted grape/cherry tomatoes
- 1/3 cup basil, coarsely chopped or torn
- 2 cloves garlic, minced – if using with regular toast points
omit if eating with this garlic bread
- 1 teaspoon lemon zest, optional
- salt & pepper to taste
DIRECTIONS: Combine all the ingredient in a bowl and toss to coat.
Serve on prepared garlic bread. (Or on grilled meat, toast points, or whatever you like!)
This bread is so good that I actually made it with a meal one night and well we didn’t even eat the meal… We opened a bottle of Rose wine, stood around our kitchen island and just ate this bread and drank wine. Ever since then my husband has referred to this as ‘The Bread’. We made Toad-in-a-hole with the leftovers and it was amazing too. Fair warning though, even a tic-tac can not save you from this level of garlic.
Enjoy and Happy Mother’s Day to All,