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To make it even more garlicky, here’s a hot tip: slice or even just smash a few pieces of garlic, put them in a bowl with some olive oil, and microwave it for 10-15 seconds (just needs to bubble for a few seconds). Instant infused garlic oil! Brush that on some bread and broil it and BAM. Perfect garlic bread.
I just found your blog while looking for a good Potato Skin recipe. I found yours http://www.simplyrecipes.com/recipes/potato_skins/ which I can tell is a very good one (as an, uh hum, older woman I’ve done a lot of cooking, much of it with my Mama, who passed away in 2005 at age 100) and will make it shortly. Despite all that experience I learned something from you (why my baking sheets/pans sometimes buckle in the oven) that had mystified me for years. Mama and I always saved our original equipment broiler pans when buying a new stove but had only used them for broiling. Now I feel rather dumb to not have figured it out in all these years. Thank you so much!
Mama and I made garlic bread this way for years but with a quick sprinkling of freshly grated Parmesan as the last step. I highly recommend it to all your readers.
In fact any artisan bread can be easily toasted this way and you and your readers might enjoy my family’s favorite ways to enjoy bread this way. Toasted french bread goes great with breakfast foods, especially sunny side up, poached or soft boiled eggs topped off with mugs of cafe au lait (very very strong coffee lightened with generous amounts of scalded whole milk).
I’m very glad to have found your site and will be back.
another way you can do it is to mix garlic with butter and spread it on a slice of bread. then you can toast it.
This is not only the easiest way, it’s the best tasting garlic bread ever!
This is how my (Greek) mother always made us garlic bread growing up. Or, she’d toast a whole split baguette in the oven, then rub the entire thing with the garlic and drizzle with oil.
I know garlic bread is perfect on its own, but I’ve had a bad habit lately of making two slices as shown above, then stuffing them with mozzarella. Garlic Bread Grilled Cheese? So good.
About ten years ago I visited a restaurant in Spain in a smaller city/town possibly Girona. It was a dreary rainy winter night and although it was a nice fairly large restaurant, there was only one other party. The waiter was very sweet and showed us how to rub the garlic on the bread just like this, but I never saw it done like that anywhere else or since then. :) It was a little puzzling to see garlic cloves sitting at the table, haha. Brings back good memories, thanks!
Rub it with a cut tomato after the garlic, a la Giada. Delicious!
I’m from Italy and I grew up with a version of this. My mother made a special bread just for this purpose. It was like a huge bagel that she sliced in half, toasted in the oven, rubbed with garlic and then drizzled with a little water first to soften then olive oil and herbs. I can still taste it now!
This is actually true Italian garlic bread. Italians do not use that version with butter and cheese. This is the best way to make it. Bravo!
Perfectly simple. Love it!
This is definitely the best way to make “garlic” bread. You get the flavour but it still has a certain subtly to it!
Great idea! This is just the way you get garlic on your baguette “croutons” when eating “Soupe de Poisson” in southern France.
The method for eating this soup often confuses tourists, but it is really quite simple and totally worth trying! Pick up the toasted slice of baguette, rub both sides lightly with raw garlic, apply a dollop of rouille to one side (spicy garlic mayo), drop (carefully – mayo side up) in the soup and sprinkle with grated cheese. Allow the crouton to soften slightly in the soup, then enjoy all of that garlicky, crispy goodness. Yummy!!
I’ve been doing this for years although I rub the garlic on when its hot so that it kinda melts into the bread. I’ll have to try it this way next and compare the taste. The simplicity of the way this tastes appeals to me more than almost any other type of garlic bread.
I saw the best tip on MasterChef Junior, of all places, when making garlic bread this way. Just put the garlic clove on the edge of your knife, like putting a knife into an avocado pit, and rub it on that way. No stinky fingers!
To get rid of the smell of onions or garlic, rub your fingers on a stainless steel spoon under cold running water.
I don’t know why it works, but it does.
I have a similar way of doing it. I crush the garlic and leave it marinating in the olive oil for at least 30 minutes. Then I brush this scented olive oil on the bread slices and toast them. It’s very easy but it takes a bit of a time. Your way is easier when you don’t wanna wait.
Mmm, garlic bread… This is so easy and really yummy!