Garlic bread can be traced back to its roots in bruschetta, which first emerged in Italy during the 15th century, with historical ties to Ancient Rome. Garlic bread as we know it though found its origins in the United States and has since become a quintessential Italian-American culinary delight. An extremely simple dish it can nonetheless be made incorrectly. Here’s how to make it absolutely perfect.
Ingredients
- 120g of melted butter
- 4 large garlic cloves, grated
- ½ cup Parmesan, grated
- ¼ cup firmly packed chopped flat-leaf parsley
- ¼ teaspoon salt
- Black pepper
- Italian Seasoning to taste (optional)
- 1 baguette or rustic crusty loaf
- 225g of fresh mozzarella, thinly sliced (optional)
Step 1 Preheat the oven to 200°C degrees. In a small bowl, combine softened butter, Parmesan cheese, parsley and minced garlic in a bowl until well combined. Add salt and generously season with pepper. Set aside as you proceed to the baguette preparation.
Step 2 Create deep cuts in the baguette, spaced an inch apart—avoid cutting through the entire loaf—and position the baguette on a generous piece of foil. Employ a teaspoon or an offset spatula to liberally distribute the seasoned butter inside each incision. Ensure the butter reaches the base of each slit; there’s no need to be frugal here.
Step 3 Envelop the baguette in the foil, place it on a baking tray, and bake for 15 minutes. After removing the baguette from the oven, unwrap the upper part (leaving the bread on the foil). Should you choose to introduce mozzarella, employ the offset spatula or a spoon to gently spread open each incision and insert a morsel of mozzarella (a little cheese protrusion from the top is permissible). Return the bread to the oven and bake until the top becomes crisp and golden, an additional 5 minutes. Slice with a serrated knife (or tear it apart with your hands) and serve promptly.
