Making garlic bread is easier than ABC. If you’re capable of making a sandwich and using the oven, you can most certainly make garlic bread. Fresh and minus the preservatives that come in store-bought garlic bread.
I recommend using a good quality soft, crusty loaf like ciabatta or baguette. For this entry, I used fresh herbs from my little garden and Lawley’s traditional ciabatta which is wonderfully soft and crusty. If you can get hold of wood-fired bread, that is even better. We also find Coles’ triangle sunflower seed roll surprisingly good and affordable.
Prep time: 5 minutes
Baking time: 10-15 minutes
1 loaf rustic ciabatta or any soft, crusty loaf
100g butter, part-melted
3-5 medium garlic cloves, grated
small handful of fresh basil and parsley, finely chopped
pinch of salt & pepper
1. Preheat oven to 180°C.
2. GARLIC BUTTER. Part melt 100g of butter in medium heat in the microwave for 15-20 seconds, just enough to make the butter ‘stirrable’. Grate garlic over fine grater or crushed and mashed with a mortar and pestle. You want to really release all the garlic juice/flavour. If you have some garlic-infused olive oil, you can drizzle a little bit in as well. Finally, stir in finely chopped basil and parsley or any other Italian herb. Garlic butter can be refrigerated until as required.
3. Generously spread garlic butter over sliced bread. Crack a bit of salt and pepper and toast for 10-15 minutes in the oven. Serve on its own, with pasta or as a tomato bruschetta.