I have a confession to make. I am addicted to garlic. Garlic and salt. If you do not share my passion, cut all my garlic measurements in half. I said I wanted happy dinners where we all enjoy the same food… maybe my ulterior motive is to keep from being the only one who stinks?
This is the garlic bread that everyone INSISTS I make whenever I have a party (or any day of the week that they can convince me)… It is not low fat or low carb, but it is soul satisfying. I still count that as a type of health.
Extremely garlicy, salty and boasting a depth of flavor you just don’t get in typical garlic bread applications, this recipe serves well as an appetizer, side dish or base to many dips and salads.
The NUTS and BOLTS:
- 1/4 C Butter, Softened
- 1/4 C Extra Virgin Olive Oil
- 1.5 tsp Granulated Garlic
- 1/2 tsp Salt
- 1/2 tsp Dried Oregano
- 1/2 tsp Dried Parsley
- 1 tsp Dried Basil
- Pepper to taste
- Loaf of Bread (baguettes work well. I love multigrain bread for this. Also feel free to try it on whatever size or thickness you like depending on its final destination)
WHAT TO DO WITH IT ALL:
What you will need is a mini-prep food processor or a regular size one with its small bowl attachment inside. Alternatively, you could melt the butter and combine it that way. However, that does make it a touch harder to apply.
Combine your butter and oil in the processor and blend until smooth. Add all of your spices and blend again to whip. If using the melting method, you can place everything in one bowl and stir to combine. This is a great job for your kitchen helpers! My eldest loves to stir and, of course, taste for seasoning; over and over and over. At least until I rip away the spoon.
Preheat your oven to 375 degrees for crunchier crostini or broil for lightly crispy, more tender outcome.
Slice your desired loaf of bread on the bias according to your application:
- Cracker-Like – 1/8″
- For Topping – 1/4″ – 1/2″
- As a Stand-Alone Item – 1/2″ to 1″
Using a knife or offset spatula (or spoon if melted – don’t forget to dig down and collect the
sunken treasure spices), spread a thin layer over the surface of each slice. Place on a cookie sheet and bake for 10 – 12 minutes. If broiling, watch your bread like a hawk as it can turn into charcoal at a moments notice. I have had this happen to me on numerous occasions. It should be nicely browned in just 2 or 3 minutes. Despite the peril, I prefer using this method because I like how gently crispy and tender to the tooth it comes out. Just succulent!
This is a crowd pleaser. I have never had anyone turn it down and just about everyone comes back over and over for more. It never fails, whatever we have left gets eaten before we can clean it up that night. Pretty universal 5 of 5