Staff Pick: Hot and crisp from the oven, we loved this richly sodden, punchy garlic butter bread. It's a pleasure that never palls over time and seems as though garlic can do no wrong when made with the brightest freshest garlic. Another important element for the best garlic bread is the softness of crumb. Although it shouldn't quite be soggy, it should be up to the job of absorbing obscene amounts of garlic butter.
Enjoy this garlic bread that can be made and stashed in the freezer.
- Italian Loaf or french bread - I large sliced horizontially
- Butter - 1/2 cup softened
- Fresh Frozen Ontario Garlic Cloves - 2 minced or grated if frozen
- Parsley fresh - 1 Tbsp
- Parmesan Cheese - 1 cup fresh grated or your choice of cheese
- Roasted Garlic Sea Salt - Sprinkle on finished bread if desired
- In a small mixing bowl combine the butter, grated frozen Ontario garlic or minced fresh garlic, add parsley and 1/2 the cheese. Mix well and set aside.
- Lay out the two halves of bread onto a large cookie sheet and brush with a thin swipe of garlic butter. Broil until just lightly beginning to crisp. Remove immediately from under the broiler.
- Brush on more garlic butter and sprinkle with remaining cheese (at this point, you can wrap tightly in foil and a zip lock bag and freeze for later use).
- Put fresh buttered loaf back under broiler to finish melting the cheese (about 1 min). Remove when golden brown and crispy. For added crunch and flavour add a sprinkle of Roasted Garlic Sea Salt while hot.