Before you go any further, don't worry about the huge amount of garlic used in this recipe. By first gently toasting the garlic on the stove you'll subdue the natural bitterness and give it rich, nutty undertones that will provide an incredible depth of flavor on your garlic bread. This recipe is best made with two loaves of homemade Italian bread, but any high quality Italian, French, or artisan loaf will work.
Bake or purchase high-quality Italian bread. Once cool, slice each loaf in half horizontally so that you have a top and bottom half. Set aside.
Move oven rack to middle position and preheat to 500°F.
1 large head of garlic (about 12 to 15 cloves), skins left on
Break up a head of garlic so that the cloves are loose but still have their skins on. In a small skillet, toast over medium heat, stirring occasionally, until garlic is fragrant and skins begin to turn golden and brown, about 8 to 10 minutes.
Once toasted, remove garlic from heat and transfer to a cutting board. Let rest until cool enough to handle, about 5 minutes.
12 tablespoons butter (1 ½ sticks)
While garlic toasts and cools, place butter on a microwave safe plate and soften in microwave on 10% to 20% power until soft but not melted, about 1 to 2 minutes. Transfer to a small bowl and set aside.
½ cup grated Parmesan cheese
1 teaspoon salt
1 teaspoon ground black pepper
Add cheese, salt, and pepper to bowl with butter.
Remove skins from toasted garlic and mince cloves. Place minced garlic in bowl with reserved butter. Using a fork, mash together until combined.
Spread ¼ of garlic-butter-cheese mixture evenly and completely over the cut sides of each loaf.
Transfer loafs, butter side up, onto a baking sheet. Bake at 500* until top is golden brown and toasted, about 8 to 10 minutes. You may want to rotate the baking sheet halfway through.
Remove from oven and transfer to a cutting board. Cut into 2-inch slices and serve immediately.
From MakeBetterFood.com. . (makebetterfood.com/recipes/garlic-bread/). Adapted from Cook's Illustrated.
1 large head of garlic (about 12 to 15 cloves), skins left on
12 tablespoons butter (1 ½ sticks)
½ cup grated Parmesan cheese
1 teaspoon salt
1 teaspoon ground black pepper
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Bake or purchase high-quality Italian bread. Once cool, slice each loaf in half horizontally so that you have a top and bottom half. Set aside.
Move oven rack to middle position and preheat to 500°F.
Break up a head of garlic so that the cloves are loose but still have their skins on. In a small skillet, toast over medium heat, stirring occasionally, until garlic is fragrant and skins begin to turn golden and brown, about 8 to 10 minutes.
Once toasted, remove garlic from heat and transfer to a cutting board. Let rest until cool enough to handle, about 5 minutes.
While garlic toasts and cools, place butter on a microwave safe plate and soften in microwave on 10% to 20% power until soft but not melted, about 1 to 2 minutes. Transfer to a small bowl and set aside.
Add cheese, salt, and pepper to bowl with butter.
Remove skins from toasted garlic and mince cloves. Place minced garlic in bowl with reserved butter. Using a fork, mash together until combined.
Spread ¼ of garlic-butter-cheese mixture evenly and completely over the cut sides of each loaf.
Transfer loafs, butter side up, onto a baking sheet. Bake at 500* until top is golden brown and toasted, about 8 to 10 minutes. You may want to rotate the baking sheet halfway through.
Remove from oven and transfer to a cutting board. Cut into 2-inch slices and serve immediately.
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