Here is a simple but delicious recipe for garlic bread, made with fresh crusty baguette from the bakery. I added some extra-virgin olive oil to the garlic butter mixture which helps cut through some of the richness from the butter, and at the same time give it a lovely aroma and flavour. The kids love, love, love garlic bread, but they were a little fussy when they saw the green bits of parsley in it. Guess I'll have to remember to make a separate batch for them next time, without the parsley. You can use any sort of bread to make this, and I usually use Turkish pide as I love the crispy and chewy texture when it's hot out of the oven. If you're using a baguette, try getting a good quality one with a nice crust. I got mine from Baker's Delight and it turned out really crunchy on the outside and soft on the inside without turning all mushy. You can make extra loaves of garlic bread and refrigerate or freeze them for another day. Serve them with pastas, soups, stews or just have them as a snack or appetizer. You won't be able to stop at one!
2 x 35cm quality baguette (or 1 long french loaf, halved or quartered cross-wise)*
1/2 cup (120g) butter, softened
2 tbsp (30ml) Extra-virgin olive oil
3 large cloves garlic, finely minced or crushed
1 tbsp finely chopped continental parsley
Salt and pepper to taste
- Preheat oven to 220°C (430°F). Slice the baguette into 1 inch-thick slices, without cutting all the way through the base. You can halve the baguette cross-wise to make a smaller loaf so that you can refrigerate or freeze any extras for another day.
- Combine the butter, oil, garlic and parsley in a bowl. Season with salt and pepper and mix well.
- Use a knife to spread the mixture over the cut sides of the baguette. Wrap each baguette in aluminium foil. Bake in the oven for 10-12 minutes. Remove and unwrap the foil immediately. Serve hot.
|Piping hot garlicky buttery bread with a crunchy crust. Soft and delicious inside.|
|Butter, extra-virgin olive oil, garlic and continental parsley|