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.
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.
- 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.
- 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.
How much work? Low.
How big of a mess? Low.
Started: 1 PM. Ready: 1:30 PM.