I’m obsessed with garlic bread. It seems like we’re always eating it here at Forty*Chestnuts. We’re eating it with soup, roast chicken, pasta…it can be eaten with pretty much everything else we make. The bread is so easy to make, it’s never really occurred to us to share the recipe. But it’s so delicious, we’re going to devote a whole post to it.
Great garlic bread has that perfect balance of crusty exterior with a soft, buttery, garlicky interior. We’ve experimented using different types of breads: ciabatta has too many holes in the middle, the baguette at Whole Foods is too dense, and the Trader Joe’s baguette isn’t soft enough in the middle. The one that we’ve like the best is the homemade baguette from Fairway. We’ve also experimented with different methods of slicing the loaf to spread the garlic butter mixture. Slicing the ciabatta or baguette in the middle horizontally didn’t spread the garlic flavor to the whole loaf. We prefer slicing the baguette into about 1″ slices, making sure you don’t slice all the way through. Spreading the mixture this way covers more of the loaf insides. A word about the mixture itself, we absolutely love the cheese. It melts between the slices and is stringy when you pull the slices apart. We loved this recipe for garlic bread from Drizzle & Dip that we wanted to share it with you. Try this bread with our Roasted Tomato and Basil Soup. The pairing is absolutely delicious!
- Preheat oven to 400F.
- Mix the minced garlic, coriander, black pepper, and parmesan cheese with the softened butter.
- Slice the baguette into your desired thickness, ensuring you don’t cut all the way through.
- Spread the butter mixture generously between the cut slices and a little bit over the top of the baguette.
- Wrap in foil.
- Bake for 20 minutes and then open the foil and bake for another 3 minutes to brown the loaf.
If you don’t have enough time to soften the butter at room temperature. In a bowl, microwave the butter for 10-15 seconds, until soft. If it melts too much, place the bowl in the fridge and check back after 30-45 seconds. Try variations of this timing until the butter becomes soft and spreadable.
If you want a milder garlic flavor, use 2-3 garlic cloves.
Feel free to substitute or add to the coriander with other herbs of your liking! I think my next variation on this will be with rosemary!
Be careful to not overdo the butter mixture between the cut slices. Otherwise the slices will turn out soggy.
If your loaf is already brown and crispy, reduce the last part of the baking time that browns the loaf.