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.
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 bread||cut in half lengthwise||spread evenly||sprinkle evenly||sprinkle evenly||bake 350°F (175°C) 20 min.|
|2 cloves garlic||grate or press into pulp||microwave (optional)||mash|
|2 Tbs. (30 g) butter|
|1/4 cup (25 g) grated parmesan cheese|
|1/2 cup (55 g) grated mozarella cheese|