- Prep time
- 10–30 minutes PT30M
- Cook time
- 3 minutes–2 hours 5 minutes PT0.05M
- 8–10 servings
The key to good garlic bread is the quality (and quantity) of the topping thereupon. Try one of these three variations with fresh bread from our Bakery for a bite of broiled bliss.
- 4 ounces butter, softened
- 3 tablespoons garlic, chopped
- 3 tablespoons parsley, chopped
- 1 tablespoon oregano, chopped
- 1 teaspoon salt
- 1 baguette
- ¼ cup garlic, shaved thin
- ¼ cup olive oil
- 1 sourdough batard loaf
- 12 ounces garlic Parmesan dip
- 2 tablespoons chili crunch
- ½ cup basil, chiffonade
- 8 Roma tomatoes
- 4 tablespoons olive oil
- Salt and sugar, to taste
- 4 tablespoons garlic, chopped
- 1 teaspoon thyme
- 4 ounces balsamic vinegar
- ¼ cup basil, chiffonade
- 1 ciabatta loaf
- ½ cup grated Parmesan cheese
- 2 tablespoons balsamic glaze
For Classic Garlic Bread, mix together butter, garlic, parsley, oregano and salt. Cut baguette in half horizontally. Spread butter mixture evenly on both halves. Place under broiler for 2–3 minutes, until golden brown. Cut into 2-inch pieces and serve.
For Cheesy Garlic Bread, place garlic and olive oil in a small sauce pot. Heat on low, stirring occasionally until garlic is light golden brown. Remove garlic from oil and drain on a paper towel, reserving oil.
Heat oven to 450°F. Cut sourdough batard in half horizontally. Spread garlic Parmesan dip and chili crunch evenly onto both halves. Place in oven and bake 5–7 minutes, until golden brown. Remove from oven and top with garlic chips and basil. Drizzle with reserved garlic oil if desired.
For Fancy Garlic Bread, heat oven to 250°F. Cut tomatoes in half and lay cut-side up on a lined baking sheet. Drizzle tomatoes with olive oil, season with salt and sugar and place in oven. Bake for about 2 hours; tomatoes will shrink by about 50 percent. Remove from oven and let cool to room temperature. Peel away skin from tomatoes and discard. Rough chop tomatoes and place in a work bowl. Mix in garlic, thyme, balsamic vinegar and basil and season with salt.
Heat oven to broil. Cut ciabatta in half horizontally. Spread tomato mixture evenly onto both halves of ciabatta. Top with grated Parmesan and place under broiler for 2–3 minutes, until cheese is lightly browned. Drizzle with balsamic glaze, then cut into portions and serve.