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.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. Her latest cookbook is The Super Easy 5-Ingredient Cookbook, published by Rockridge Press, which focuses on quick, easy, from-scratch cooking for busy people. A single mother to two kids in middle school, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.