Garlic bread is really just a vehicle for me to eat butter.
Occasionally, I overuse a condiment and butter happens to be a frequent offender. It’s hard not to use a lot with garlic bread though. Salty, garlicky butter on a hot, crunchy baguette… yes, please!
The bread you use is the most important element of making garlic bread, I usually use a baguette. I like the crusty outside layer that baguettes have. The crust crisps nicely in the oven, but doesn’t get hard on the inside. But, any crusty bread is fine to use.
When I have fresh parsley on hand, I tear some and sprinkle it on top with some freshly grated Parmesan. Add the Parmesan and parsley immediately after removing the bread from the oven. The hot bread will heat the parsley slightly, bringing a fresh taste to the bread. The Parmesan also adds a nice topping of salty nuttiness.
Parmesan Garlic Bread
1 baguette or crusty bread
1/2 stick butter
1 large garlic clove
Preheat oven to 425 F.
Mince the garlic clove. Pour kosher salt over minced garlic and using the back of a knife, press against the garlic. This will create a garlic paste. Add garlic to the butter and mix together.
Slice baguette down the middle and put garlic butter on each half.
Put garlic bread on a sheet pan and bake for 15-20 minutes.
Remove bread from oven and sprinkle with Parmesan and fresh parsley.