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Recipe File

Parmesan Garlic Bread

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Garlic bread can be a great addition to you dinner. These days, it seems easiest to just go to the local supermarket and pick up a loaf of garlic bread. However, the last time I checked out the ingredient list of my local supermarket chain's garlic bread, one of the primary ingredients was partially hydrogenated vegetable oil. Why eat the supermarket stuff when it's so easy to convert a plain loaf of bread into garlicky goodness?

This recipe works on a 16 oz. loaf of bread (the most common size sold in stores in my area). I find that a thin baguette (or ficelle) is too narrow for the garlic bread to be really satisfying. Using a typical artisan baguette or a batard works best.

This recipe goes pretty quick, so before assembling the ingredients you may want to start preheating the oven to 350°F (175°C).

Gather up a loaf of French bread, 1/2 cup (55 g) grated mozzarella cheese, 1/4 cup (25 g) grated parmesan cheese, 2 cloves garlic, and 2 Tbs. butter.


Either press the garlic cloves through a garlic press and then finely mince unto a pulp or grate the garlic cloves with a Microplane zester. For a milder garlic flavor, microwave the garlic for thirty seconds or more. Mash the garlic into the butter. If the butter is too cold to mash easily, microwave the butter for ten seconds and try again. Mix the garlic and butter together well.


Slice the bread in half along its length.


Spread the butter and garlic mixture onto both cut sides of the bread. There should be just enough of the garlic butter to form a thin layer.


Place the two loaves on a sheet pan. Sprinkle the parmesan cheese evenly over both halves of the loaf. Sprinkle the mozzarella over the parmesan.


Slide the pan into the oven and bake for 20 minutes. The cheese should have melted and just begun to brown lightly.


Remove from the oven and let rest for a few minutes before cutting. Cut each half into about a dozen pieces.


For a variation, dried herbs can be added to the bread before baking. Or try it without cheese for a lighter taste.


Parmesan Garlic Bread (serves 4)
Preheat oven to 350°F (175°C)
1 loaf french breadcut in half lengthwisespread evenlysprinkle evenlysprinkle evenlybake 350°F (175°C) 20 min.
2 cloves garlicgrate or press into pulpmicrowave (optional)mash
2 Tbs. (30 g) butter
1/4 cup (25 g) grated parmesan cheese
1/2 cup (55 g) grated mozarella cheese

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Written by Michael Chu
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20 comments on Parmesan Garlic Bread:(Post a comment)

On February 20, 2006 at 11:34 AM, an anonymous reader said...
Subject: ...
I usually rub the bread with the whole garlic clove cut in half when its warmed up for a nice but not too strong garlic taste or if you prefer more garlic make some small cuts on the surface your going to rub on the bread, then butter it or drizzle with olive oil. Its very nice on ciabatta aswell.


On February 20, 2006 at 05:04 PM, kenkal (guest) said...
Subject: Garlic Bread
I would use usalted butter. If you want salt add it yourself after you taste your first experiment.

Side-bar I have had garlic bread made from a multi-grain loaf and it tastes great. Not traditional, but great. I favor hardy flavorful breads that some may feel fight the taste of the garlic and butter. It is worth a try.


On February 20, 2006 at 08:00 PM, anon (guest) said...
Subject: garlic bread
dill (fresh or dried) makes a nice addition to this recipe


On February 20, 2006 at 11:11 PM, zale (guest) said...
I like to add a teaspoon of lemon juice to my garlic and butter mix.


On February 22, 2006 at 11:43 AM, no amounts needed (guest) said...
Subject: garlic bread
my father was rather inept when it came to the kitchen, but there was one day that he decided to usurp my mothers authority by sneeking some blue cheese dressing on the garlic bread... we rarely had it without after


On February 23, 2006 at 03:39 AM, Ken Edwards (guest) said...
Subject: Tripple Toasted
Just thought I would share a variation that I use.

After cutting the bread, I toast it very lightly. After adding the garlic butter, I toast it. And finally, after adding the cheese, I toast one last time.

It's a lot of in and out of the oven, but I find that with these extra toastings I get a garlic bread that is more crispy, and definitely not soggy. =)


On March 12, 2006 at 11:19 PM, Lynn Bodoni (guest) said...
Subject: Roasted garlic
I like to roast a whole head of garlic and cream the roasted garlic (all of it, it really won't be too strong!) with butter. Then I spread the garlic butter on the bread and toast it. Sometimes I put cheese on it, sometimes I don't. Depends on what I have in the fridge. Sometimes I mix a bit of parsley in with the garlic butter.

Do try roasted garlic for garlic bread. I think the flavor is much better.


On March 27, 2006 at 02:39 AM, an anonymous reader said...
Subject: uber-garlic bread
There's a food stand in Camden Town, London that does "garlic bread" with whole roasted garlic cloves, sun-dried tomatoes, kalamata olives, and huge chunks of feta cheese. Truly the best (if unorthodox) garlic bread I've ever had.

Another neat twist on garlic bread is to make little bite-sized balls of pizza dough, bake them, and then toss them in a wok with hot garlic oil, tons of crushed garlic, and some oregano.


On January 02, 2007 at 06:39 PM, Telecom guy in Montreal (guest) said...
Subject: Garlic butter recipe variation
When making the garlic butter, the addition of some fresh parsley and a bit (just a few drops or to taste) of lemon juice or white wine (or both) will make a world of difference.


On February 08, 2007 at 04:17 AM, KenManiac said...
Subject: personal recipe
this recipe makes GARLIC bread with a capital "G" and a capital "ARLIC"

disclaimer: i am a total garlic junkie.

i use a loaf of italian bread, (same stuff) a stick of butter, a head of garlic.

slice the bread into top and bottom halves.

peel, then mince the garlic with a very sharp knife. lay the knife on top of it and press hard with other hand.

slice the butter thinly and lay on the bread. use it all.

distribute the garlic on top of the butter and bread. use it all.

sprinkle some oregano on it if you want to. i love oregano too.

bake at 350 until edges are browned and crispy.

slice each loaf half into 8-12 slices.

if making it for a group, make sure you grap a piece as you bring it out, or there won't be any left!

a little romano cheese sprinkled on is great too!


On April 11, 2007 at 02:49 PM, kali (guest) said...
Subject: garlic bread south african style
Our traditional way with garlic bread differs slightly technically: Instead of slicing the baguette in half, we cut +/- 2.5cm slices 3/4 of the way through (so the bottom stays intact), and then smear a (un)healthy amount of well-flavoured garlic butter (butter, salt, pepper, crushed garlic, drops of lemon juice) between each slice.

(Grated cheese and some finely shopped spring onions added would also not go amiss - but not really traditional nor needed).

Then the bread is wrapped tightly in tinfoil (alluminum foil?) and put into a preheated oven (180 C) until totally heated through. The foil is then opened at the top and bread left in hot oven for a bit longer so that the top can get crispy.

Alternatively, the wrapped bread can be put on the braai (barbeque).

You can then slice through the bottom for individual servings (usually 3 - 4 slices- at least!), or do as we mostly do, which is to just tear off pieces by hand, as fast as you can.

I hope some of you will try this, it is really very good (although the other recipes above also sound great).


On April 16, 2007 at 08:48 PM, youngcook said...
All this sounds good! I am so hungry now. I normally buy it at the store, but I occasionally get some garlic and olive oil together. I toast my bread and then add minced garlic and back to toasting and then I add Italian spices and olive oil. :D


On July 25, 2007 at 03:17 PM, Anca (guest) said...
Subject: shortcut & alternative
Ultimate garlic shortcut: in the herb section of the produce department they have a tube full of minced garlic. I keep it in the freezer so it'll last a long time if I don't use it often, and just squeeze out the amount I need each time. Also, instead of butter, you can try a light layer of olive oil.


On November 27, 2007 at 09:02 AM, lilia (guest) said...
Subject: nice
it tastes soo good.
i kind of made mine using english muffins
and i added a bit of fried bacon,
to make it taste nicer...
i also used the microwave instead.
it still came out nice though...
NICE???
it came out great, just divine :shock: 8|
my whole family loved it!!!!!!!!!!!!!!!!!!!!!!!


On November 27, 2007 at 09:04 AM, talia (guest) said...
Subject: ur rite
youngcook wrote:
All this sounds good! I am so hungry now. I normally buy it at the store, but I occasionally get some garlic and olive oil together. I toast my bread and then add minced garlic and back to toasting and then I add Italian spices and olive oil. :D


ITS GOT TO...
DOESN'T IT? :P


On January 18, 2008 at 07:25 PM, Raquel (guest) said...
Subject: Garlic Bread tip
Try just a tidge of honey mixed in with your garlic butter. Makes all the difference in the world!!


On December 10, 2009 at 04:17 PM, enginerd (guest) said...
Subject: oregano
I add a little sprinkle of oregano in the butter mix and it also adds some good flavor.


On March 09, 2010 at 10:11 AM, neeki (guest) said...
hey michael, it should be "slide the pan into the oven," not "slice the pan into the oven."


On March 09, 2010 at 06:59 PM, Michael Chu said...
neeki wrote:
hey michael, it should be "slide the pan into the oven," not "slice the pan into the oven."

Thanks for catching that. I fixed it.


On June 10, 2010 at 02:03 AM, JustVisiting (guest) said...
Subject: Garlic Bread
Interesting that everyone is putting the raw garlic into the butter and bread. Try this sometime. finely chop (or mince with a press; I prefer the chef's knife approach) the garlic -- a lot of it. melt a stick of butter and gently saute the garlic over low heat until it softens. Don't let it get brown. If it goes that far, throw it away, clean the pan, and start over. When the garlic is soft and just getting ready to turn, take it off the heat and spoon it onto the cut loaf, (toasted first a little, if you like that), then bake. The garlic will infuse into the butter, making a much smoother flavor, instead of hits of garlic.

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