Who doesn't need some homemade garlic bread in their life? It's fairly simple to make, yet oh so amazing.
SUPPLIES USED:
INGREDIENTS:
Garlic Bread Ingredients:
1 cup (220 g) unsalted butter, softened
4-6 garlic cloves, finely chopped
1/4 cup parsley, finely chopped
1/4 cup Parmigiano Reggiano, grated
1 large ciabatta loaf
Low-Effort Garlic Bread Ingredients:
1 loaf of bread (or baguette)
Softened butter
Garlic
Salt
Fancy Garlic Bread Ingredients:
1 cup (220 g) unsalted butter
10 garlic cloves, peeled
3-4 prosciutto slices
1 sprig of rosemary, chopped
3 Tbsp Italian parsley, finely chopped’
2 black garlic cloves, finely chopped
½ Tbsp Sichuan chili flakes
Lemon zest
1 cup parmigiano reggiano, grated
2 Tbsp olive oil
Salt
Pepper
Sourdough
INSTRUCTIONS:
Garlic Bread Method:
In a medium bowl, add unsalted butter, chopped garlic, finely chopped parsley, and grated Parmigiano Reggiano. Mix together until thoroughly combined.
Cut a large loaf of ciabatta bread in half lengthwise.
Using a flat end spatula, spread the garlic butter across the bread. Coat edge to edge.
Place the bread on a foil-lined rimmed baking sheet and place in a preheated oven set to 400F for 10-12 minutes.
Once golden brown and toasted, remove from the oven and slice into 1” slices, and serve.
Low-Effort Garlic Bread Method:
Slice the bread into slices, or if using a baguette slice in half.
Generously add softened butter on each slice.
Press the bread onto a cold pan, set over medium heat, and toast on both sides.
Remove from the pan and immediately cut garlic in half and rub cut end on the bread.
Optionally spread on more butter and top with flaky salt.
Fancy Garlic Bread Method:
In a medium saucepan, combine unsalted butter and garlic over medium heat until the butter has melted.
Once the butter begins to simmer let cook for 15 minutes, swirling occasionally.
Stir in a bowl set in an ice bath until the right consistency is reached.
Remove the garlic and mash into a paste then add back to the butter.
Cook the prosciutto slices over medium heat on an oiled nonstick skillet, flipping occasionally until brown and crispy. About 2-4 minutes. Drain on paper towels until cooled.
Chop prosciutto into a medium-fine crumble.
Chop the rosemary and combine with the chopped prosciutto, and add into a bowl with Italian parsley. Toss together and place to the side.
Add chopped black garlic to the confit butter mixture along with Sichuan chili flakes, zest of a lemon, grated Parmigiano Reggiano, and olive oil. Season with salt and pepper and stir to combine.
Slice the sourdough lengthwise and set on a foiled lined baking sheet cut side down. Add to a 400F oven for 8 minutes.
Remove from the oven and flip cut side up, cool for 2 minutes, apply confit garlic butter edge to edge, and generously grate additional Parmigiano Reggiano on top.
Add back to the oven under the broiler for 2-4 minutes.
Let the bread cool slightly before topping with the prosciutto topping.
Slice and serve.
