Garlic Bread
Garlic bread should be super garlicky, buttery, and beautifully brown and crunchy – this one checks all the boxes. This recipe, originally from a Country Living magazine, instantly became the household favorite. (Low calorie it’s not, but this recipe is so delicious that when we occasionally make it we don’t sweat the calories. It’s that good.)
Yield: 8 pieces
Time: 20 minutes
½ c. (1 stick) salted butter
¼ c. extra-virgin olive oil
2 cloves garlic, coarsely chopped
¼ c. dry white wine
¼ tsp. ground black pepper
⅛ tsp. dried oregano leaves
1 Tbsp. chopped fresh parsley leaves
1 12-14” loaf Ciabatta or French bread
Coarsely shaved or grated fresh Parmesan cheese
In a large skillet over medium-low heat, melt butter. Stir in olive oil and garlic. Cook over low heat 1 minute until garlic becomes fragrant. Stir in white wine, pepper, and oregano. Increase heat to medium-high and bring to a boil. Remove from heat and stir in parsley.
Cut bread in half horizontally, then cut each half into four pieces. On outdoor grill or broiler, toast bread until golden brown. Dip bread, cut side down, into butter mixture, sprinkle with parmesan cheese and serve immediately.
Original recipe from Country Living Magazine, July 1987, with edits