| Level: | Easy |
| Total: | 45 min |
| Active: | 15 min |
| Yield: | 8 servings |
Ingredients
- 12 tablespoons (1 1/2 sticks) unsalted butter
- 1 head garlic, cloves separated and peeled
- 1 cup freshly grated Italian Parmesan cheese
- 2 tablespoons minced fresh parsley
- 2 teaspoons grated lemon zest
- 1/4 teaspoon crushed red pepper flakes
- Kosher salt and freshly ground black pepper
- 1 (20 to 24-inch-long) crusty French baguette
- Fleur de sel or sea salt
Instructions
- Preheat the oven to 450 degrees F. (Make sure your oven is clean or it will smoke!)
- Melt the butter in a small saucepan over low heat. Add the garlic, stir to coat with the butter, and cook, covered, for 20 minutes, stirring occasionally, until the garlic is very tender. Transfer to a small bowl and set aside until cool enough to handle. Mash the garlic in the butter with a fork. Stir in the Parmesan, parsley, lemon zest, red pepper flakes, 1 1/2 teaspoons kosher salt, and 1/2 teaspoon black pepper.
- Slice the baguette in half lengthwise and place both halves, cut sides up, on a cutting board. Score each half diagonally (don’t cut all the way through) in large serving-size pieces. Spoon all of the garlic mixture generously on the cut sides of the bread. Cut each half of the baguette in half crosswise along a score and place the 4 pieces on a sheet pan lined with parchment paper.
- Bake for 5 to 7 minutes, until the topping is bubbly and starting to brown and the bread is crisp. Transfer to a board, cut in serving pieces along the scores, sprinkle with fleur de sel, and serve warm.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 338 |
| Total Fat | 23 g |
| Saturated Fat | 14 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 11 g |
| Cholesterol | 58 mg |
| Sodium | 449 mg |
Reviews
We love this bread. Everyone I have served it to has asked for the recipe.
decadent! yummy twist on regular garlic bread – the lemon gives it a bump
Best part about this bread is the lemon rind, which provides a bit of acid to cut all the richness of the butter, garlic and cheese.
This was delicious. Like liquid gold. I would use as base for shrimp scampi, and use as piccata for chicken. Really, really tasty, and it soaks down into the bread, so its scrumptious, not dry like so many garlic breads are. Melting the butter and cooking the garlic cloves in the butter was key. Another home run, Ina! Thank you 🙂
This is now a family favorite!
I made this and it was too lemony. I would omit the lemon zest. I will try again with no lemon and I might only pre cook garlic for 10 mins. I like more of a fresh garlic flavor. With some modifications it will be amazing!
Made this today. Super disappointed. Nowhere near enough garlic and way too much cheese. We didn’t like it. If I attempt this again, it will be with a lot of modifications.
Way too much salt! Next time I will try using salted butter and not add any additional salt and cut down a little on the amount of Parmesan cheese.
Very good!
Best garlic bread ever!!!!