This delicious, perfectly crispy Garlic Bread is prepared with roasted garlic. Roasting the garlic gives a subtle sweet taste and removes the raw pungent flavor of garlic. While there are various different ways to make garlic bread, this is a fast method which you prepare using a prebakes bread.
Garlic Bread is a perfect side dish to pair with soups, salad, stew or pasta. I am a sucker for garlic bread and can pretty much go overboard with carbs by munching a few slices on repeat.
You can make a quick garlic bread by using even your sandwich bread slices. But it definitely tastes better when you use a baguette or any artisan bread.
Have you tried my NO KNEAD EASY BREAD
Ingredients for Garlic Bread
BUTTER makes every BETTER - You need garlic butter, For the best taste, definite don't shy away from using butter.
GARLIC (roasted or fresh) - The garlic can be raw or roasted. Roasting garlic takes about 40 minutes, so if you are in a rush, then use the raw garlic.
HERB - Next is herb. You can use whatever fresh herbs you have. Cilantro, basil, parsley, sage or rosemary. You can also use dried herbs instead.
CHILI FLAKES - I do like to add a bit of chili flakes, but it's totally optional.
BREAD - I like to use artisan baguette, but you can use your choice of bread.
Fresh and flavor burst Garlic bread when comes out of the oven, it spread the aroma everywhere and it's tough to stay away from those delicious slices.
Try not to burn your tongue!
Here are the steps:
Roasting the garlic - If you want to use roasted garlic like I did, then slice off the tip of the garlic bulb and place that on an aluminum foil or ovenproof small bowl. Drizzle oil on top and wrap it with the aluminum foil. Bake it for 40. Minutes at 400F.
Once the garlic bulb is roasted and cooled down, the clove will come out of the garlic peel easily.
You need soft butter, and if you forgot to take it out of the fridge, here is a quick step to help you softened butter.
TIP to soften butter - Place the butter stick with the wrapper in the microwave and microwave for 10 to 15 second. Another tip is just grate that hard stick of butter in a bowl.
To that bowl, add the roasted garlic, finely chopped herb, salt, freshly cracked pepper and chili flakes if using.
WATCH THE VIDEO OF MY ROASTED GARLIC AND CILANTRO BREAD
BREAD - You can either slice the entire baguette in half lengthwise and then rub the garlic butter on it. Or you could make small slices and then rub the garlic butter on it.
The texture of the garlic bread depends a lot on how you slice and bake it.
If you make small bite size slices and then bake it with the garlic butter, the texture will be crispy.
For soft texture, slice the baguette in half and apply the garlic butter on it. Then wrap the entire bread in aluminum foil and bake it.
Once done, you can broil the bread uncovered, sliced side up, for the crispy outer texture.
Don't depend on the store bought, make it fresh because as you can see, it's so easy. And you will not get this amazing taste from the store bought prepacked garlic bread.
And yes, definitely try to roast the garlic instead of using the fresh ones.
- 1 french bread/baguette
- ½ cup softened butter (1 stick)
- 1 garlic bulb
- ¼ cup finely chopped fresh herb
- salt to taste
- chili flakes if using
- freshly cracked black pepper
- Slice the tip off the entire garlic bulb and place it on an aluminum foil. Drizzle a little oil on top and wrap it around. Then place it on preheat oven at 400 F for 40 minutes.
- Take the butter stick out of the fridge in the meantime for it to soften at room temperature. Don't melt the butter.
- Once the garlic is ready, squeeze out the clove from the peel to a bowl. Add the softened butter to the bowl. Add salt, herb, pepper and chili flakes if using. Mash and mix it up.
- Preheat the oven to 350 F
- If you want soft garlic bread, then slice the bread in half, and spread the garlic butter on both the sides and then close the bread and wrap it with aluminum foil. Bake for 15 minutes.
- If you want crispy, then face the sliced side up and bake it for 15 minutes.
- Once cooled down, slice into bite size.
- I like to grate some Parmesan cheese on top.