Herbed Garlic Bread

November 10, 2010

In theory, garlic bread is the easiest things to make. But garlic bread rarely lives up to its ideal. To solve the problem of overpowering, raw garlic, Chris Kimball suggests roasting 9 to 10 unpeeled garlic cloves in a small skillet. This takes away the bitter edge, and deepens and enhances its flavors. I made this for lunch/afternoon snack, and it is a variation of the Classic American Garlic Bread that I made two months ago.

Richer flavor than regular garlic bread

The recipe is here. This recipe takes the basic garlic bread and adds 1 tablespoon minced basil, 1 tablespoon minced chives, 1/2 tablespoon minced thyme, 1/2 tablespoon minced oregano and 2 tablespoons grated Parmesan cheese. While roasting 9 to 10 whole, unpeeled garlic cloves for 8 minutes, pre-heat the over to 500-degrees. Combine all ingredients in a bowl and spread evenly over both Italian bread halves. Toast for 8 minutes face-sides up.


  1. While it’s not Chris Kimball’s fault, my garlic bread came out too salty. I used salted butter, rather than the unsalted butter called for in the recipe. (No big deal) But I should have not added the extra 1/2 teaspoon of salt called for in the recipe.
  2. I didn’t use a football-shaped loaf, rather just a baguette-shaped loaf of Italian bread. This increased the amount of crust, so I should have also shorted the cooking time or slightly lowered the oven temperature.

I’d rate this variation 4-stars. The herbs make this much more interesting than just plain garlic bread (which was 3-1/2 stars). But the 99-cent loaf I used could not compete with the $3 football shaped-loaf from two months ago.

Rating: 4 stars.
Cost: $2.50.
How much work? Low.
How big of a mess?  Low.
Started: 1 PM.  Ready:  1:30 PM.

%d bloggers like this: