My grandson has a few favorites that I like to make when he is around and garlic bread is high on his list surely I must send Ruth’s recipe out to him…Lotsa butter Lotsa garlic, garlic bread from Ruth Reichl was just too good to pass up for our Sunday Soup night to share with friends and a piping hot Instant Pot full of Mike’s favorite Olive Garden pasta fagioli was the perfect choice to enjoy the decadent version passed around the table. I had additions of herbs, fresh or dried will do and that last sprinkle of parmesan cheese just before it goes under the broiler…yum.
Ruth’s Garlic Bread
1 loaf sturdy French or Italian bread
1 stick sweet butter
1 head garlic
Salt, to taste
Zest from 1 lemon (optional)
¼ cup freshly grated parmesan cheese (optional)
2 tablespoons chopped parsley or chives (optional)
- Use a lot of garlic.
- Melt the butter – don’t just soften it – and brush it liberally across the bread. When you think you’ve used enough, use more.
- Bake it twice. Once to get the bread warm and completely infused with the garlic butter. And again, to get a crisp, golden, crunchy top.
Begin by buying a good loaf of sturdy French or Italian bread. Cut it in half, lengthwise (a serrated knife helps).
Melt a stick of sweet butter. Add one entire head of garlic that you’ve peeled and finely chopped. (For an easy way to peel garlic, drop the cloves into a pan of boiling water for 10 seconds, which will loosen the skins.)
Slather the garlic butter onto the bread with a brush. Let it soak in. Use it all.
Place the loaf, cut sides up, in a 350º degree oven. Bake for 15 minutes.
Turn the heat up to broil and broil for about 2 minutes, watching carefully to make sure it doesn’t burn.
Chopped parsley or chives will give your garlic bread a lovely spring-like look. Use about 2 tablespoons. I also like to add the zest of one lemon, right before broiling. But my favorite addition is a quarter cup of freshly grated parmesan cheese, added just before it goes under the broiler, which makes this truly, decadently, delicious.
Link to Ruth’s garlic bread