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HELLO MME I DO IT BUT I USE GARLIC + LEMON + OLIVE OIL + PARSLEY + MANY KIND OF CHEESE . AT FIRST I MUSH THE GARLIC AND LITTLE BY LITTLE I PUT OLIVES OIL TIL THE MIXTURE BECAME ONE SMOOTH QUANTITY THEN LITTLE BY LITTLE I ADD THE LEMON-JUICE TILL THE MIXTURE BECAME FLABBY .ADDING THE PARSLEY & IF YOU LIKE YOU CAN ADD A LITTLE BIT OF CORIANDER
PUTTING THE MIXTURE ON THE BREAD OR SLICES OF FRENCH BREAD BAGETTE OVER THE MIXTURE I PUT PARMESAN + MOZZERELLA . I USE TO DO IT AS PIZZA
Maybe something was wrong with my broiler, but it burned my bread. I followed the recipe exactly, but still had terrible results
Hello K, whenever you broil anything, you have to watch it so it doesn’t burn. Sounds like you may have placed the bread on a rack a little too close to the broiler. Next time allow for more space, and check a minute or two in to make sure it’w working properly.
The bottom of my bread didn’t cook why (btw I used a toaster oven always works with others)it tasted like wet bread
Another great recipe! Made the toasted version (using sliced baguette) to go alongside some pumpkin soup. Would highly recommend using a sprinkle of parmesan as suggested, it takes it to the next level. The soup was delicious, but the real star was the garlic bread. Everyone ate more of it than they did the soup…
This is delicious. Definitely the best garlic bread I’ve ever had. Thanks!
i’m italian…here in italy no one eats spaghetti with garlic bread, mostly, no one know what garlic bread is supposed to be
I used a heavy duty cookie sheet and the recipe worked fine. I also skipped the broiler step and let it bake until golden brown in color, about 20 minutes. It was just the way we like it – crunchy but not too much so.
Thanks for the recipe…big hit with my 3 and 7 year old boys with our lasagne tonight!
Uhh, method 1 step 3 “Broil on high heat for 2-3 minutes until the edges of the bread begin to toast and the cheese”… THE BREAD CAUGHT ON FIRE!
Whenever you use a broiler, you need to take care and watch what you are broiling. Note the instructions, “Watch very carefully while broiling. The bread can easily go from un-toasted to burnt.” The bread should not catch fire. If it does, it’s because it’s too close to your broiler burner. ~Elise
I always broil with my oven door open a few inches. Works!
This was absolutely amazing. I loved it! Thank you!!!:)
DH and I prefer the best of both worlds: slice and spread (per method 1); bake (per step 3 of method 2) but at a much higher temp — 500° — and for twice as long (20 minutes) to get the flavors thoroughly incorporated THROUGHOUT the bread (not just on the surfaces of the slices); then finally broil (per method 1) both to “crisp it up” and to create a nice browned appearance that baking alone cannot impart.
Caveat emptor: DO NOT try this with typical overprocessed supermarket “cotton candy” loaves! You need a sturdy, whole-grain artisan loaf to stand up to the double application without becoming “mushy.” If you’re not already friends with your local sustainable artisan bakery, let this be your excuse to start :)
A tad bit more work, but well worth the effort!
I love this recipe and it’s so easy. This is the way my mom always made it when I was a kid… I add a little Srirachi sauce (spicy garlic-pepper sauce) just to give it a little kick.
Elise, I love your blog! I have tried a ton of your recipes and this one is a favorite. Thanks for putting out a great site. I wish I lived near you and could come for dinner!
How many servings can this recipe make?
Well, as many people as want to eat a loaf of bread. 6-8? ~Elise
Had company and made lasagna and was looking for a different garlic bread recipe…. I will not look any longer this got raves !!!!
I wanted to thank you for this recipe.. I recently made this for my family and we all LOVED it. I shared it today on my blog. So easy and delicious. Thanks! Have a great day…
This was so simple and tasty that I had another piece of bread. I will have to try it with olive oil next time as well since it has less saturated fat. Thanks!
I always use olive oil instead of butter. What’s importnat is to let soak the pressed garlic (extract from the garlic press) in the olive oil for a couple of minutes. The “garlic” increases in taste but it becomes less “hot” and spicy too.
I always add some balsamico vinegar too. As a salt substitute, I add some olive brine (the juice from an olive jar). Additionally I add some pepper and some other spices, such as “herbes de provence”, oregano, basil, parsley… well just let you imagination free play. It’s worth mentioning that I prepare the entire “thing” in a bowl, and I use – for convenience purpose- dried spices (see above). And sometimes I add some grinded cheese too. Parmesan goes well. A more neutral cheese is chedar for example, just as an idea.
For the bread, I agree, best is to get it nicely crispy. I prefer white bread, but basically, the quick way, just toast slices of bread and put the garlic mixture on it. Or dip the bread in it. If you wanna get it tip top, heat up the garlic mixture in a small pot (do not boil it) or microwave it (Im not a fan of microwaving).
MMM, and it smells so good. Im getting hungry again
to better peel the garlic cloves, put the cloves in nearly boiling hot water for a while. Peeling becomes so much easier ….
and don’t forget the red wine. Any Italian table wine goes extremely well with it …
This is a good recipe, thanks for that!
I have a version I make whenever we have a bbq that´s a hit every time. Cut a loaf into 3/4 inch slices, mix some good olive oil with 3 cloves smashed/chopped garlic, fresh chopped basil, any other fresh leafy spice you might have hanging around (but very sparingly – fresh rosemary, tyme, parsley are good additions for example) into a bowl, spoon over slices and spread, lay bread face down over hot coals for about 30 seconds ((on a wire rack about a foot above coals – careful not to burn), turn over for another 30 secs., crack some fresh salt over oiled side, and cut into strips similar to the picture above. Some freshly chopped or crushed red pepper can also be added to your liking, depending on the crowd your serving. Mangiare bene!
Sounds delicious but my tummy hurts just thinking about it. Can I use olive oil instead of butter or will that be too seepy? (My stomach hates me)
Sure, why not? Try it and see if you like it. ~Elise