| Level: | Easy |
| Total: | 18 min |
| Prep: | 10 min |
| Cook: | 8 min |
| Yield: | 8 servings |
Ingredients
- 6 large garlic cloves, chopped
- 1/4 cup flat-leaf parsley
- 1 tablespoon fresh chopped basil leaves
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup good olive oil
- 1 large baguette
Instructions
- Preheat the oven to 350 degrees F.
- Place the garlic, parsley, basil, salt and pepper in the bowl of a food processor fitted with the steel blade and process until finely minced. Heat the olive oil in a medium saute pan over medium heat. Add the garlic and parsley mixture and cook for 1 minute, until the garlic is tender but not browned. Remove from the heat and set aside.
- Slice the baguette lengthwise down the center, but not all the way through, and spoon the garlic mixture into the bread. Place the bread on a sheet pan and bake for 8 minutes. Slice diagonally and serve warm.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 254 |
| Total Fat | 15 g |
| Saturated Fat | 2 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 5 g |
| Cholesterol | 0 mg |
| Sodium | 284 mg |
Reviews
Very good!
MAKE AHEAD TIP: I put the mixture in ice cube trays and freeze. Sometimes I double or triple the recipe and freeze several ice cube trays at the same time. Believe me, the cubes don’t last long around my house. When I want to use it, I pop out as many cubes as needed for the amount of bread I happen to be using. It defrosts quickly and I’ve got amazing garlic bread in no time.
The most enjoyable Foodnetwork show. I am 65 and retired and I still want to be like Ina Garten when I grow up!!
~Nana Nezi
Perfection. I want to be Ina when I grow up!
I am Edgar to try this.
Everyone loved this! The bread tasted fantastic. Halfway through dinner we were almost out of bread so I picked up the bread basket to go refill it. My almost two year old grandson then began to scream because he thought I was cutting off his supply. I will definitely make this again!
Delicious. This now my go-to accompaniment for pasta dishes as well as some soup recipes. Thank you to previous reviewers for mentioning 1) brushing melted butter on the bread prior to adding the herb mixture and 2) topping it all with Parmesan cheese … will definitely try the suggestions next time. I do reduce the salt by half and will try reducing the olive oil as well.
I have made Ina’s other herb and garlic bread and this one is just as delicious! I did change it a little. Instead of French Bread I used Ciabatta. I also melted two TBSP of butter and added to each side before I put the herb mixture on….yummy! Because the Ciabatta is bigger I cooked it at 380 degrees for about 15 min.
Oh so good! I decided to make this on the spur of the moment and although I didn’t have basil, it was so tasty. This is also a great recipe to make ahead. I chilled the oil mixture until I needed it later in the day. I’m sure parmesan cheese as another reviewer mentioned would be delicious also.
Delish! I had fresh parsley that I needed to use..I even used dried basil and that worked well. Top with fresh grated parm and your in for a treat!!