Need a garlic bread recipe

[green doe]

I know what you're thinking...who needs a recipe to make garlic bread? But have you ever heard someone say, "That place had the best garlic bread"? That's what I want to make at home.

I can make good garlic bread. I want to make Oh Yeah That's What I'm Talking About!! garlic bread.

Any suggestions?

 

[Dodge Man]

If I want quick garlic bread I use normal white bread and lay it on a sheet pan melt butter and spread over it and sprinkle powered garlic over it and parmesan cheese, put in under the broiler in the oven till it turns brown.

If I have the time I buy better bread, use olive oil and a little butter and real garlic cloves. I think it is all in the quality of your ingredients. Most if not all garlic bread is made with just 3 or 4 ingredients.

Bread
Butter or Olive oil
Garlic- fresh would be best
parsley- i guess for color, maybe some taste
parmesan cheese

If you start with a good home made bread or a good quality store bought whole loaf bread, cut it to the size you want. Then mash or use a garlic press and get a fine paste of the garlic. Put the garlic olive oil or butter in a boil and make enough to cover your bread. Cover the bread you are using with the oil/ garlic mixture and sprinkle on parmesan cheese. Then put in under the broiler to toast it and you should be ready to eat.

 

[TAFKAP]

Slice the top off a whole head of garlic, exposing the tops of each clove. Peel off the extraneous skin, and coat the whole thing in olive oil. Loosely wrap it in aluminum foil, but tightly seal it. Roast in the oven for 45 minutes to 1 hour on 350 heat.

Serve it on a small dish with a crunchy baguette type of bread. The cloves will release easily from the skin, and they spread like butter on the bread. Sprinkle with salt.

This is how they do it in Italy. There's no such thing as seasoned garlic butter soaked on bread over there. It'll knock your socks off.

 

[TAFKAP]

Slice a large Italian loaf in half, exposing both sides. Lightly toast it to crust the newly exposed inside. Use the roasted garlic recipe above, and spread it all over the newly formed crust.

Thinly slice a large tomato, and dab the slices with a paper towel to get rid of some of the liquid. Place them on the bread. Lightly salt, and sprinkle some shredded provolone or mozarella cheese on the bread. Chiffonade-slice* some fresh basil leaves and sprinkle all over top of everything. Briefly broil to bubble the cheese & tomato slices.

*Chiffonade slicing is a method of rolling a stack of 5 or 6 herb leaves, slicing it once lengthwise, and then finely chopping the roll. The herbs become thinly sliced ribbons.