If you have time to go to the grocery store to buy lesser, pre-made garlic bread, then you have time to make this recipe instead. This is a weeknight pick-me-up that can happily stand in place of a more nutritious dinner (although guys, it has SO many green things in it, it’s basically salad bread). Or you can do the classic North American glutton thing and serve it with pasta so that your carbs can be sopped up with some extra carbs. A really out-there idea would also be to chop up the bread into the best and most garlicky croutons that any Caesar salad could ever hope for. Your call, but either way, put down the foil-wrapped loaf and don’t look back.
BA’s Best: Garlic Bread
Taken directly from BA’s Best arsenal, with the most minor of adaptations
½ cup (1 stick) unsalted butter
¼ cup extra-virgin olive oil
3 cloves of garlic, smashed into pieces (with hands or a knife handle)
Generous ½ cup finely chopped flat-leaf (Italian) parsley, stems discarded
Generous ¼ cup finely chopped basil leaves
1 baguette, sliced lengthwise into 2 long halves
Freshly ground black pepper
½ cup finely grated parmesan cheese
Heat oven to 425 degrees F. Place the butter and oil in a small saucepan and set over medium heat. Stir in the garlic, parsley, and basil; cook until the butter is completely melted.
Place the baguette halves on a lined baking sheet and brush the cut sides generously with all of the buttery-herb mixture. Slice the baguette without actually cutting all the way through. To do this, cut 1-inch pieces almost through the bread but not completely. You’re doing this so that the bread is super easy to tear pieces off of when cooked as it’s much easier to cut soft bread than crunchy garlic toast. Season the buttered bread with kosher salt and freshly ground black pepper. Sprinkle generously with parmesan cheese.
Bake the garlic bread for 10 minutes, or until the cheese has melted and the crust has become golden-brown. Serve hot from the oven, preferably paired with something saucy as this gives more excuses to eat extra servings of bread.