It’s taken me WEEKS to get this post up. See, I made some garlic bread on the fly one night. It came out perfectly. I wrote down the recipe. The problem? I didn’t take a photo. So, I made it again. However, I got distracted and burned the heck out of it. We ate it all anyway . . . It’s that good. But burnt garlic bread doesn’t make for a cook-worthy photo, now does it?
I finally got around to making it again this weekend. It’s still just perfect.
I use roasted garlic in this, instead of raw garlic, because it imparts a milder flavor and needs less cooking. Tasty, quick and easy garlic bread? Yes, please!
K, you know a recipe is a good one – a keeper, if you will – when your husband turns to you mid-bite and says, “Honey, this is one for the blog.” Just to put this more in context: He’s never said that before. Ever. ‘Course, that meant I had to make it again to photograph it.
The Best Garlic Bread EVER
- 1 loaf ciabatta or Italian bread
- 1 stick butter, softened
- 10 cloves roasted garlic
- 1 cup freshly grated romano cheese
- Preheat oven to 350 degrees.
- Line a baking sheet with aluminum foil. Cut the bread down the length and open up. Place on the baking sheet.
- Combine butter, garlic and romano in the bowl of a food processor and process until combined. Use a knife to evenly spread the butter mixture onto each half of the bread.
- Place in the oven. Cook for 6-7 minutes, until butter is melted. Turn off oven and turn on broiler. Broil for an additional 3-4 minutes, until lightly browned.
- Let sit 5 minutes before cutting.
Â© Sarah W. Caron and Sarah's Cucina Bella, 2005-2012.
Category: Bread, Recipes
Sarah W. Caron is a freelance writer, editor and recipe developer. Her work has appeared in countless online and print publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Connecticut with her two kids, two beagles and husband.