If you’re looking for that classic, Italian-American red sauce joint garlic bread, this is it. Just buttery enough, full of garlic and Parm, and finished with fresh parsley…it goes with just about any Italian meal. 
This classic garlic bread recipe starts with infusing olive oil and butter with garlic-but there is no minced garlic on the actual bread. This is where many garlic bread recipes go wrong, in my opinion, because that garlic is either a) not minced fine enough and you end up with an uneven dispersement of garlic, or b) burns in the oven, which is never pleasant. The garlic is fully infused into the warm olive oil-butter mixture and then the cloves are discarded once they’ve done their job. Douse (but not overly) the sliced baguette (or French bread or Italian bread or whatever the hell you want to put it on), sprinkled with parsley and Parmesan and baked until crispy, but not so crisp that it tears up the top of your mouth when you’re eating it. Major pet peeve. Fresh parsley to finish, cut into wedges, and skip the pasta and just eat this for dinner? It’s pure perfection!
Can you tell I’ve eaten a lot of garlic bread in my life, especially bad garlic bread?
[tasty-recipe id=”38303″]
Leave a Reply