Garlic Bread

What’s an Italian meal without garlic bread? Now – I must confess/warn you now, I am a garlic ADDICT. I try to adjust down for the recipes I post, but some folks have said it seems a bit heavy still. Considering I go through a HEAD of garlic a DAY, I have trouble figuring out normal. :mrgreen: If any recipe seems like there’s a lot, then adjust to your tastes. I won’t be offended. ;)

Previously my go to was Cole’s Mini Garlic Bread.
breads_mini_loaf-150x92

I found that I couldn’t get it crispy enough for my tastes (I basically wanted a good toast, but their toast was in a larger package than I’d use. Side note: Cole’s started as a neighborhood bakery in 1943 in Michigan. In the early 1970’s they introduced the first frozen garlic bread and created the Frozen Garlic Bread category at the grocery.

So on to my homemade garlic bread. It’s very simple and (sorry Cole’s) I just can’t go back to pre-made after this. Even my husband who would rather microwave a hotdog than take the time to put a pot of water on agrees it’s gotta be fresh or nothing. ;)

Ingredients
1/2 loaf of French or Italian bread (mostly personal preference) cut into 6 slices approximately 1 inch thick
4-5 cloves of garlic, finely chopped
1/2 stick of butter – softened
2 TB olive oil
Salt/Pepper to taste

Directions
Mix the garlic, butter, oil and salt/pepper well. The oil is needed, it raises the smoke temperature of the butter so it doesn’t burn.

Evenly slather the mixture on each slice of bread (just one side).

Keep in mind the butter works out to a bit less than a TB per slice, and how much is thickly pasted onto your frozen pre-made breads. Now look at my picture. That’s no more than most folks would butter a slice of bread to eat. The total calories are at least on par with what’s in your freezer, and I know every ingredient that is going into it.

Toast on a baking sheet at 350° for 10-15 minutes (depending on your oven) and then for added browning, place under the broiler until golden.

Yum!



Leave a Reply

Your email address will not be published. Required fields are marked *