Garlic Bread

Audio By Carbonatix

Garlic Bread

Servings: 4-8

Ingredients:

One loaf Italian semolina bread

One stick salted butter, melted

4-6 garlic cloves, finely minced

1/4 cup chopped Italian flat leaf parsley

1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more to sprinkle on top.

A few notes on making this:

Garlic bread isn’t traditionally Italian, but somewhere along the way, Italian Americans started serving it with pasta to swipe leftover sauce on our plates. And why not? It’s delicious. My kids could eat a loaf each, I’m convinced.
Italian flat leaf parsley has the best bright lemony flavor, so always look for it when buying parsley.
Buy a wedge of real parm and a grater and grate yourself. The flavor is so much better, and the wedge will last forever wrapped tight in plastic wrap in your fridge.
This is not the time to buy pre-sliced bread at the store. Buy an unsliced Italian loaf from the bakery. Not a baguette or sourdough. A ciabatta will work, but an Italian semolina loaf is truly the best.

Directions:

Slice bread lengthwise on the horizontal and open it up so you have the inside halves of the loaf face up.
Finely mince garlic and add to a small bowl or saucepan with the butter.
Melt butter and garlic on the stove over low heat or in the microwave for about 30 seconds—just until butter is melted. The garlic should heat slightly with the butter but not cook.
Remove from heat and add chopped parsley and parmigiano to garlic butter.
Using a pastry brush or silicone spatula, spread butter mixture over both halves of bread, coating evenly. Sprinkle grated parm generously all over the top.
Place the halves on a sheet pan and heat oven on the broiler setting.
This is where things can get tricky—you have to watch the bread very closely so that it doesn’t burn. Depending on how hot your broiler is, the bread can toast in 1-3 minutes, going from golden to burnt very quickly, so just keep a close eye on it.
Once the bread is golden, remove from oven and place on a cutting board to cool.
When cool, use a serrated knife to slice in 1-2 inch wedges and enjoy!

Audio By Carbonatix

Garlic Bread

Servings: 4-8

Ingredients:

One loaf Italian semolina bread

One stick salted butter, melted

4-6 garlic cloves, finely minced

1/4 cup chopped Italian flat leaf parsley

1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more to sprinkle on top.

A few notes on making this:

Garlic bread isn’t traditionally Italian, but somewhere along the way, Italian Americans started serving it with pasta to swipe leftover sauce on our plates. And why not? It’s delicious. My kids could eat a loaf each, I’m convinced.
Italian flat leaf parsley has the best bright lemony flavor, so always look for it when buying parsley.
Buy a wedge of real parm and a grater and grate yourself. The flavor is so much better, and the wedge will last forever wrapped tight in plastic wrap in your fridge.
This is not the time to buy pre-sliced bread at the store. Buy an unsliced Italian loaf from the bakery. Not a baguette or sourdough. A ciabatta will work, but an Italian semolina loaf is truly the best.

Directions:

Slice bread lengthwise on the horizontal and open it up so you have the inside halves of the loaf face up.
Finely mince garlic and add to a small bowl or saucepan with the butter.
Melt butter and garlic on the stove over low heat or in the microwave for about 30 seconds—just until butter is melted. The garlic should heat slightly with the butter but not cook.
Remove from heat and add chopped parsley and parmigiano to garlic butter.
Using a pastry brush or silicone spatula, spread butter mixture over both halves of bread, coating evenly. Sprinkle grated parm generously all over the top.
Place the halves on a sheet pan and heat oven on the broiler setting.
This is where things can get tricky—you have to watch the bread very closely so that it doesn’t burn. Depending on how hot your broiler is, the bread can toast in 1-3 minutes, going from golden to burnt very quickly, so just keep a close eye on it.
Once the bread is golden, remove from oven and place on a cutting board to cool.
When cool, use a serrated knife to slice in 1-2 inch wedges and enjoy!

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