garlic bread
by taira
Selecting a crusty, airy loaf (like baguette, Italian, or ciabatta) ensures the bread crisps beautifully on the outside while staying soft inside. A denser or softer bread will yield a chewier, less crisp result.
450 g
white bread
55 g
unsalted butter
, softened, softened
15 g
garlic
, minced, minced, minced
5 g
italian parsley
, chopped, chopped, chopped
2.5 ml
kosher salt
20 g
parmigiano reggiano
Preheat oven to 400°F
Slice bread in half lengthwise. Mix softened butter, garlic, parsley, salt, pepper, and parm and spread mixture evenly over surface of the bread
Bake cut until golden and crisp ~15 minutes