| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 stick unsalted butter
- 6 cloves garlic, finely chopped
- 2 tablespoons chopped fresh Italian parsley
- Salt and freshly ground pepper
- 1 loaf Italian or French bread, sliced 3/4 of the way through into 1/2-inch thick slices
Instructions
- Preheat oven to 375 degrees F.
- Melt the butter in a small saucepan over medium-low heat. Add the garlic and let cook for 5 minutes. Stir in the parsley and season with salt and pepper. Brush each slice of the bread with the melted garlic butter. Wrap the loaf of bread in foil and bake in the oven for 10 to 15 minutes, or until heated through.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 277 |
| Total Fat | 17 g |
| Saturated Fat | 10 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 6 g |
| Cholesterol | 40 mg |
| Sodium | 304 mg |
Reviews
As a child, we had a store bought garlic spread put onto loaf of Italian Bread and wrapped in Foil and baked till very warm&fragrant.The brand is still on the shelves w/o the same flavour as before,not pleasing.Thank You,Chef Flay for the close as can get from a Great childhood Memory.Love the flavours of the melted butter and “paste” garlic.Even better, gently “blitzed”prior to brushing on bread.
I used my food processor for all the ingredients…..made a nice paste that was smooth; no chunks of garlic.
I always sprinkle parmesan on top of my garlic bread prior to putting it in the oven, as well.
Turned out great.
After reading the reviews about the garlic falling to the bottom of the bread and some bread being soggy I decided to slice the bread into two halves. I Placed them on a baking sheet and brushed the mixture onto each piece. This allowed me to see the amount of butter on each piece and control the amount of garlic. I baked it in the oven at 375 but placed it under the broiler for the last 5 minutes. Bread came out crispy and not soggy at all. Will definitely use this recipe again.
It tasted fine, but all my garlic fell to the bottom of the bread slices. I won’t do it this way again.
This is a basic technique that can be modified to your will, but is outstanding as is. I prefer to toast mine under the broiler for a crispier outside (try making homeade croutons this way, delicious). I agree it’s quite a bit of butter but a little discretion will tell you when you’ve applied enough. Also the excess can be placed in the refridgerator as a compound butter to be used later! Great recipe!
simple and easy, it’s not a brain teaser
I made this right after watching the show. I used chiabatta bread sliced lenthwise, which is what Bobby did on the show. He did not wrap the bread in foil before putting it into the oven. It was delicious and not soggy.
I agree with the other reviews that this is way to much butter for a typical-sized french loaf. 1/2-2/3 of a stick is more than enough. Also, if you want your bread to get crispy, only wrap the bottom half of the loaf in foil and leave the top half uncovered. The salt and pepper and parsley are optional… I made it with just butter and garlic and it was great.
I made this exactly according to the recipe but when i took the bread out of the oven, the bread was soggy! i was tempted to put it back in the oven, uncovered on 400 degrees enough so the outside became crusty. But the bread was so soft and soggy– not at all appetizing.
Way too much butter unless you’ve got one huge loaf of bread.