Never Not Hungry

Classic Garlic Bread

Amanda

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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?

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Classic Garlic Bread

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  • Author: Amanda
  • Yield: 6 to 8 servings 1x

Description

The best classic garlic bread! Garlic-infused olive oil & butter on top of a baguette with parsley and Parmesan. Bake until crisp and serve with all the pasta!

Ingredients

Scale
  • 1/2 cup (1 stick) butter
  • 1/4 cup extra-virgin olive oil
  • 3 garlic cloves, peeled and crushed
  • Pinch of red pepper flakes
  • 1/2 cup finely chopped fresh flat-leaf parsley
  • 1 baguette, halved
  • Kosher salt and freshly ground black pepper
  • 2 ounces freshly ground Parmesan

Instructions

  1. Preheat the oven 450°.
  2. Heat the butter and olive oil in a small saucepan over medium-low heat.  Add the garlic cloves and simmer, stirring occasionally, until the garlic just begins to turn light golden, about 5 to 7 minutes.  Remove the cloves from the oil mixture and discard.
  3. Place the baguette halves on a large baking sheet lined with aluminum foil.  Brush the cut sides with the garlic oil mixture.  Season with salt and pepper and sprinkle generously with half of the chopped parsley and all of the Parmesan.  Bake until golden, about 10 t0 15 minutes.  Slice into pieces and sprinkle the remaining chopped parsley on top.

Notes

Inspiration: Classic Garlic Bread on bonappetit.com

  • Category: Italian, Bread-y Things, Breadsticks & Garlic Bread

Find it online: https://nevernothungry.com/classic-garlic-bread/

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