Perfect Homemade Garlic Bread (3 Ways)
Recipe Information
Garlic Bread
Cultural Context
Garlic bread has roots in Mediterranean cuisine, often enjoyed as a side dish or appetizer. It is particularly popular in Italian-American dining, where it complements pasta dishes. Today, variations abound globally, with different herbs and cheeses enhancing the classic recipe.
Slice the loaf of bread or baguette in half.
Spread a generous amount of softened butter on each slice, coating edge to edge.
Press the buttered bread into a cold pan set over medium heat and let it toast.
Flip the bread to toast the other side once the first side is perfectly toasted.
Remove the toast from the pan and cut a clove of garlic in half, rubbing the cut end all over the bread.
Optionally spread on more butter and sprinkle with flaky salt.
For traditional garlic bread, in a medium bowl, add 1 cup of softened unsalted butter, 4 to 6 finely chopped garlic cloves, 1/4 cup finely chopped parsley, and 1/4 cup grated parmigiano-reggiano. Mix until thoroughly incorporated.
Cut a large loaf of ciabatta in half lengthwise and spread the garlic butter on the cut sides.
Place the buttered bread on a foil-lined baking sheet and bake in the oven at 400°F (205°C) for 10 to 12 minutes until lightly toasted and golden.
Slice the garlic bread into 1-inch chunky pieces and serve as is or with additional parmigiano.
For garlic confit bread, in a medium sauce pot, add 1 cup of unsalted butter and 10 whole peeled garlic cloves. Set over medium heat and let the butter melt completely.
Once the butter starts to lightly simmer, cook for about 15 minutes, swirling occasionally until the garlic is smooth and caramelized.
Let the garlic butter cool until it becomes a paste, using an ice bath to speed up the process if desired.
Mash the garlic into a paste and incorporate it back into the butter.
To make crispy prosciutto, lightly oil a medium non-stick skillet and add 3 to 4 slices of prosciutto in one layer. Cook over medium heat, flipping occasionally until browned and crisp, about 2 to 4 minutes.
Drain the prosciutto on paper towels, then chop into a medium fine crumble.
Chop the leaves from one sprig of rosemary finely and combine with the prosciutto and 3 tablespoons of finely chopped fresh parsley in a bowl.
To the garlic butter, add 2 cloves of finely chopped black garlic, 1/2 tablespoon of sichuan chili flakes, the zest of 1 lemon, 1 cup of grated parmigiano-reggiano, and 2 tablespoons of olive oil. Season with salt and black pepper, then stir until combined.
Cut a sourdough batard in half lengthwise and place it cut side down on a foil-lined baking sheet.
Bake in the oven at 400°F (205°C) for 8 minutes, then flip the bread so the cut side is facing up and let it cool for 2 minutes.
Spread the confit garlic butter edge to edge on each piece of bread and top with additional grated parmigiano.
Broil for 2 to 4 minutes until melty and browned, then let cool slightly before topping with the herby prosciutto mixture and slicing into pieces.
Equipment Needed
Dietary
Allergens
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