View Full Version : Garlic Bread
Having just thrown some store bought garlic bread in the oven....
Any creative garlic bread recipies? Toppings? Beverages to join it?
When I'm not lazy....
In a frying pan melt butter and add equal part olive oil. Crush fresh garlic into pan, add a bit of salt and pepper and simmer slowly for maybe 5-10 minutes, be sure not to burn the garlic. Remove from heat and let it sit for another 15-20 minutes so the olive oil/butter absorbs the garlic flavor.
Turn on broiler, dip your bread (good crusty bread) into the mix, sprinkle with parsley and oregano, and broil to desired done-ness. Sometimes I'll add fresh shavings of provolone cheese or mozzerella on top.
Roguish Lawyer
01-08-2006, 17:55
Take a full loaf of French bread.*
Cut it almost in half horizontally and open like a book.
Liberally cover the entire surface of the bread with margarine. You want it very thick, like a couple of millimeters.
Spread freshly and finely minced garlic into the margarine. You want the garlic to be evenly distributed. You'll need approximately 2-4 tablespoons.
Sprinkle a thick layer of shredded parmesan cheese over the margarine and garlic.
Close the loaf and wrap in aluminum foil.
Bake at 450 degrees until crunchy, turning occasionally. Probably 5-10 minutes per side.
Open the foil and slice the bread vertically into 2-inch slices.
Serve with pasta and red wine.
* - The term "French bread" refers to the type of bread, not the country of manufacture. As in French fries. Using bread actually made in France will ruin the recipe and cause people to question your sexuality.
Goggles Pizano
01-08-2006, 21:11
I love to dip it in gravy. It's simple yet delectable!
Take a full loaf of French bread.*
Cut it almost in half horizontally and open like a book.
Liberally cover the entire surface of the bread with margarine. You want it very thick, like a couple of millimeters.
Spread freshly and finely minced garlic into the margarine. You want the garlic to be evenly distributed. You'll need approximately 2-4 tablespoons.
Sprinkle a thick layer of shredded parmesan cheese over the margarine and garlic.
Close the loaf and wrap in aluminum foil.
Bake at 450 degrees until crunchy, turning occasionally. Probably 5-10 minutes per side.
Open the foil and slice the bread vertically into 2-inch slices.
Serve with pasta and red wine.
* - The term "French bread" refers to the type of bread, not the country of manufacture. As in French fries. Using bread actually made in France will ruin the recipe and cause people to question your sexuality.
Similar to RL but I prefer Sour Dough Bread. I slice it diagonally across the loaf, also almost all of the way through. This gives individual slices for serving. The rest is the same. In addition it is good served with anything off of the grill.
When I'm not lazy....
In a frying pan melt butter and add equal part olive oil. Crush fresh garlic into pan, add a bit of salt and pepper and simmer slowly for maybe 5-10 minutes, be sure not to burn the garlic. Remove from heat and let it sit for another 15-20 minutes so the olive oil/butter absorbs the garlic flavor.
Turn on broiler, dip your bread (good crusty bread) into the mix, sprinkle with parsley and oregano, and broil to desired done-ness. Sometimes I'll add fresh shavings of provolone cheese or mozzerella on top.
Thanks Gypsy! This will save me from getting yelled at by my wife every time I sprinkle garlic powder on buttered bread and throw it in the oven.:D
HEY Ms. Gypsy that sounds excellent!
Had not thought of doing it like that!
Have you tried adding basil?
No, but I think I will try that next time.
vsvo.....for shame! :p
The Reaper
01-10-2006, 11:17
Same as RL, but with freshly ground black pepper on is as well.
TR
blustr18b
01-11-2006, 03:06
In the summer, I mix homemade mayonaise with fresh minced basil, oregano and rosemary and spread it on the crust of the bread, and make a similar sauce to Gypsy's to dip the bread. Wrap in foil and bake, open and broil for a second and grate on the Parmesan cheese..it's pretty good.
blustr
Team Sergeant
01-11-2006, 09:00
Minced garlic is for those that cannot “wait” and must have immediate satisfaction…..:rolleyes:
Roasted Garlic (and butter or cream cheese) is what should be placed on bread, only after proper roasting, if and when you try this you will not go back to minced, I promise…… get yourself a garlic roaster or two if you like to cook for others. The garlic can also be wrapped in tinfoil (the poor man's garlic roaster), and placed on the grill for 45 minutes (off the fire) with the same results. I use more olive oil than what is below… you’ll get the hand of it…. roasted garlic has a million uses, but first one must know how to make it....
TS
Roasted Garlic
INGREDIENTS
1 head garlic
1 teaspoon extra virgin olive oil
1. Preheat the oven to 425F.
2. Remove the outer papery covering of the garlic. Slice off the top of the head so most of the cloves are exposed. Place on a square of aluminum foil for easy cleanup, or select the smallest baking dish you have. Drizzle the oil over the cloves. Fold the foil over the head to completely enclose it, or cover the baking dish with foil.
3. Roast for about 45 minutes, until the garlic is completely soft and lightly browned.
4. To serve, separate the head into individual cloves. Allow your guest to squeeze out the softened garlic as needed. Or squeeze out the cloves into a small serving dish. If you have leftovers, squeeze out the pulp into a small dish, cover with olive oil, and store, tightly covered, in the refrigerator for up to 1 month.
http://www.care2.com/channels/solutions/food/566
The Coronado Brewing Company on Coronado Island used to make (still makes?) garlic fries with roasted garlic. Never had it before then. Roasting really mellows and sweetens the garlic.
Better late then never, but..... If funds/time are short, you can take 2 slices of bread and spread margarine on the entire surface relatively thin. Sprinkle a pinch of garlic salt, garlic powder, and oregano. Then you take some of that " real deal tomato sauce" and simmer for a bit. Then smear a bit of that sauce on one side of the bread (the non garlic infested side). Top with shredded mozzarella cheese, and place the other side of the bread on top, garlic side up. Cook like a grilled cheese. It tastes amazing.
Roasted Garlic
INGREDIENTS
1 head garlic
1 teaspoon extra virgin olive oil
1. Preheat the oven to 425F.
2. Remove the outer papery covering of the garlic. Slice off the top of the head so most of the cloves are exposed. Place on a square of aluminum foil for easy cleanup, or select the smallest baking dish you have. Drizzle the oil over the cloves. Fold the foil over the head to completely enclose it, or cover the baking dish with foil.
3. Roast for about 45 minutes, until the garlic is completely soft and lightly browned.
4. To serve, separate the head into individual cloves. Allow your guest to squeeze out the softened garlic as needed. Or squeeze out the cloves into a small serving dish. If you have leftovers, squeeze out the pulp into a small dish, cover with olive oil, and store, tightly covered, in the refrigerator for up to 1 month.
TS has the plan,,
This is the Mrs' & my favorite way.
Additionally, I like to toast the bread in the oven dry, before applying the Garlic mixture. If you decide to add some toping(s) to the bruschetta...
We get different fresh bread(s) from the bakery,, Sourdough, Italian, Cuban, Rye, Wheat, Pumpernickle... in one fashion or other, all are based on multi-grain mixes. When toasted the whole grains add a very nice nutty taste..
We will use EVOO or butter, depending on the company,, At our house the old farts are either on a diet or diabetic or blood pressure or something,, and our kids watch too many healthy cooking shows..
When I'm not lazy....
In a frying pan melt butter and add equal part olive oil. Crush fresh garlic into pan, add a bit of salt and pepper and simmer slowly for maybe 5-10 minutes, be sure not to burn the garlic. Remove from heat and let it sit for another 15-20 minutes so the olive oil/butter absorbs the garlic flavor.
Turn on broiler, dip your bread (good crusty bread) into the mix, sprinkle with parsley and oregano, and broil to desired done-ness. Sometimes I'll add fresh shavings of provolone cheese or mozzerella on top.
(I use the same method, Gypsy.)
Am guessing mine is not really "gourmet", so am hoping it is okay to post this?
Do the same as above, except, only use minced garlic and fresh cut basil on top.
A few shreds of jalepeno and a good cheese, and it is good to go 'round here.
Good with my own pasta sauce, a cute guy, and a nice bottle of Merlot.;)
Holly