Growing up my sister and I always looked forward to spaghetti and meatballs night. We not only got to eat unlimited pasta, yum, but we were treated to my mom’s Easy Garlic Bread recipe. It was one of the things she did really well. Since leaving home so many years ago, I have probably had homemade garlic bread a handful of times. So this recipe is to honor my mom’s great garlic bread but with a few extra ingredients!
This recipe has four main characters. My mom used a ton of butter, this recipe calls for more Olive Oil than butter. Garlic, of course, gets top billing. Add parsley for color. You also need garlic salt, black pepper, and the french bread.
Cook the garlic in the olive oil. Remember from my previous post on cooking garlic, you don’t want to burn it. So only cook for 30 seconds or until the garlic is fragrant. If it’s overcooked the garlic won’t taste right. Add the butter, some garlic salt, and black pepper. Take off the heat and let the butter melt. Mix it all together.
Cut your french bread in half, then in half long ways. Pour the mixture evenly over the four halves. Sprinkle more garlic salt over the bread then add the chopped parsley. Stack the halves on top of each other and wrap in foil. Put in the oven for 10 minutes. Then open the foil and bake for another 5 minutes until it’s as crunchy as you like it.
- French baguette
- 1/4 cup fresh Garlic, minced
- 1/3 cup Olive Oil
- 1/2 tablespoon unsalted Butter
- 1 teaspoon Garlic Salt
- 1/3 cup Parsley, chopped
- Black pepper
- Pre-heat oven to 400 degrees
- Place olive oil and garlic in saucepan and heat on med-low depending on your stove-top. I have gas and cook it on low. Cook the garlic for about 30 seconds or until the garlic smells fragrant.
- Remove from heat, add butter, 1/2 garlic salt and a few clicks of fresh black pepper
- Mix together
- Cut your french bread in half, then in half long ways. You should have four pieces.
- Pour the mixture evenly over all four pieces of bread
- Sprinkle the rest of the garlic salt over the bread
- Sprinkle the parsley over all four loaves
- Stack the halves on top of each other, wrap in foil
- Bake for 10 minutes
- Uncover foil and bake for another 5 minutes to get the bread nice and crispy
- Let the bread cool long enough to be able to slice it into pieces
This recipe is adapted from a recipe I first saw on Channeling Contessa. I hope you enjoy it!