Today we learn how to make cheesy garlic bread that is so easy and so fast to make, you'll be adding it to all your pasta recipes. You have to have bread when you eat pasta and almost everything in this garlic bread recipe you would already have on hand for your pasta. I'll also be showing you how to make delicious garlic butter easily. So this is an efficient way to use the rest of the ingredients you bought for the pasta. Plus it's just delicious.
INGREDIENTS:
1 Loaf of Bread, (baguette or Italian bread)
5 Cloves of Garlic, grated on a Microplane
1 Stick, Unsalted Butter
1/4 cup, Parsley, finely chopped
1 cup, Parmesan cheese, finely grated
Salt to taste
DIRECTIONS:
In a pan, add the butter and on low heat, melt the butter while you grate the garlic into the pan. Cook the garlic on medium to medium-low heat until the garlic smell mellows out but no far enough for the butter to cook too much because we want to cool it back down and slightly solidify after this. Cook the garlic in the butter for maybe 2 minutes, no more. Then pour that mixture into a bowl and put them in the fridge until it becomes a spreadable consistency.
Once the garlic butter has cooled to the point that it's spreadable, add a pinch of salt and the chopped parsley and stir to combine.
Slice the bread in half lengthwise. Then put the bread on a sheet pan cut side down. Then under the broiler and with you keeping an eye, toast the crusty side of the bread for 1 minute. If you don’t that part can get soggy when you broiler the top of the bread in a minute. Once toasted remove from the broiler.
Now take the garlic butter and smear it evenly across the entire surface of each cut side of bread. Then cover evenly with a layer of parmesan cheese. Then toss that under the broiler. This will broil very fast so you need to stay with it and move the pan around as you see fit. Maybe one side is getting too dark, or one end isn’t melting enough, move the sheet tray around to evenly brown the cheese. Cook it until little spots of brown develop across the entire layer of cheese. Then remove from the oven.
Let cool for a minute and then slice into strips. The bottom and top of each slice should be crisp and the center should be soft and buttery without being overwhelmingly buttery.
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