Crispy & Easy Garlic Bread
I honestly love where I live. I just dropped off some of our favorite chocolate chip cookies to Zoe’s locker at school, as she has a reunion party with one of her favorite 6th grade teachers today. As I was driving home, I just felt a sense of gratefulness, pride and love for where I live. There’s such a sense of community here, and everywhere I go, I always run into a familiar or friendly face. It’s small town living, and I love it!
Anyway, I just thought I would share that with you all! So, I’m in the process of planning out my weekly menu for next week, (which I posted for you on Sunday) and I put garlic bread on the menu. I realized that I haven’t shared with you our favorite garlic bread recipe, lame, I know. This garlic bread is easy, crispy and tastes so darn good. Garlic bread is the perfect accompaniment to any pasta, especially a saucy one. If you want to stretch a pasta meal into two nights, garlic bread helps you do that. You can double the recipe to feed a crowd or add more garlic or less depending on how garlicky you like your bread.
In my old garlic bread making days I used butter and garlic salt. One time I put too much garlic salt on the bread and it was so bitter that I swore it off from then on. I’m happy I made the switch to the real stuff, as you can taste fresh garlic in every bite, but in a good way. So move over garlic salt and say hello to the fresh stuff.
Crispy garlic bread
recipe from Everyday Food
- 4 garlic cloves, peeled
- 1/2 cup (1 stick) butter, at room temperature
- coarse sea salt
- 1 loaf of italian bread (or your favorite crusty bread), halved lengthwise
Note: When I’m feeding my family, I only use 1/2 a loaf of bread. I save the other half for the next night, as well as half of the garlic butter. I just refrigerate the butter till the next day and take it out about an hour before I bake the bread to make it easier to spread.
Preheat oven to 350 degrees.
Peel the garlic cloves. Fill a small pan with water and bring it to a boil. Add the garlic cloves to the boiling water and cook for 2 minutes.
Remove the garlic cloves with a slotted spoon, and finely mince the garlic.
In a small bowl, blend together the minced garlic and the butter, season to taste with coarse sea salt.
Spread the butter mixture on cut sides of bread, making sure to spread it to the edges of the bread as well.
Line a rimmed baking sheet with parchment paper.
Sandwich both halves together, and bake until the bread is crusty and the butter has melted, about 10-15 minutes.
Slice it up and serve it up alongside your favorite pasta or salad.
Top it with some fresh chopped parsley for some added color if you wish.
Tip: I place a cutting board on the bottom of my sink and slice the bread there so I don’t get crumbs everywhere. I know I’m a bit anal, but it’s nice not to be stepping on crumbs for the next week.