I know, exactly when you thought garlic bread couldn't get any increasingly wonderful, we feel free to take things to a whoooooole new level. That's right, tie yourselves in people, this present one's a good'n
I've been fixated on simmering garlic for some time now and sincerely by this point I'm simply searching for various approaches to utilize it other than spreading it over my face. Bold.
At the point when you broil garlic low and delayed in the stove it turns sweet and clingy. It totally removes the sharpness from the garlic and really changes the flavor significantly.
Couple of tips to remember – Firstly ensure it's unsalted margarine, to make sure you have unlimited oversight over how salty your garlic bread winds up. Besides ensure it's at room temp so it's anything but difficult to pound and spread.
- 1 Baguette (see notes)
- 2oz / 60g / 4 tbsp Unsalted Butter
- 2 small Bulbs of Garlic
- 1 tbsp Fresh Parsley, finely diced
- 1 tbsp Olive Oil, plus extra for roasting garlic
- Salt & Black Pepper
- Foil for baking
Instructions
- Slice the tips off your garlic bulbs to expose the cloves. Drizzle with a little olive oil, wrap in foil then pop in the oven at 180c/350f for 45mins until dark golden and caramelized.
- Squeeze out roasted garlic into a bowl and mash with a pinch salt until smooth. Stir in your butter, olive oil, parsley and a pinch of black pepper. Once smooth, place to one side.
- Grab your baguette and slice into 3/4" wedges, ensuring you don't slice all the way through. Evenly spread your butter down each slit, then wrap in foil and bake for 10mins at 180c/350f.
- Take out the oven and unwrap into a boat shape. This will expose the bread whilst catching any butter that melts out. Pop back in the oven for another 10mins or until your desired texture.
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