I had a garlic bread so delicious last night that I had to share the recipe. As a bonus, I've got two other lovely garlic bread recipes, too.
Goat cheese garlic bread with roasted garlic2 baguettes
4 oz plain goat cheese
1 head roasted garlic
1 small clove garlic, finely minced or crushed
Slice baguettes in half, lengthwise. Slice each half crosswise. Basically, One Baguette is now in four pieces. Put goat cheese, garlic and roasted garlic in a small bowl, use a fork to smash together until somewhat smooth. It's ok, in fact preferred, to have some texture from the roasted cloves. Add a little bit of salt and pepper to taste.
Place on broiler pan, and broil in the oven until tops just start to brown. Serve hot.
Tacky Italian Restaurant's sinfully delicious garlic breadIf you've been to this restaurant I'm clandestinely referencing, then you know what I'm talking about. If not, just know this is a crunchy, crusty bread with a powerfully potent, but not overpowering, garlic flavor. I swiped the basics for this recipe from
Meemo's Kitchen, who has a great write-up on the recipe. I have modified it somewhat to clarify procedure and to add just a pat of butter, though the "authentic" recipe does not call for it.
The key to this is finding a good foccaccia to start with. Ideally, it should be a size that will fit into a 9-inch cake pan. You split it in half crosswise so you've got two round pieces half the thickness of the original. (You can always make your own foccaccia if you really want.)
"Buca’s" bread
Makes two loaves
1 loaf focaccia bread (rosemary and red onion if you can find it)
1/4 cup olive oil
1/4 cup canola oil
2 T butter
6 cloves garlic-minced (jarred is OK)
3 cloves garlic-sliced very thin
2 tsp oregano
¼ cup mozzarella (optional – variation)
3 Tablespoons Romano cheese
Advance Prep:Cut loaf of bread crosswise so you end up with 2 circles, each about 1 inch thick. Let sit for an hour or two.
Slice garlic cloves thinly, set aside for an hour or two.
Make garlic oil. Combine minced garlic, butter and oils in a microwave safe dish or in a small saucepan. Heat in microwave for 30seconds to 1 minute until butter just melts. Do not let garlic burn.
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To assemble:Brush each round of bread--the entire thing--with garlic oil. Get the top, sides, and especially the bottom of the bread. Slice bread into 4-6 rounds using pizza cutter. Place bread in cake pans. Sprinkle oregano and Romano on top (and mozzarella if using). Top with garlic slices.
Preheat oven to 300 degrees. Bake for 10 minutes, until heated through. Remove from the oven, and turn on the broiler. Broil top of bread until garlic just starts to brown (if using cheese, when cheese is bubbly).
Remove from pans and add a little more oregano and Romano. Serve hot.
Slothful garlic breadI think I've posted this before. It's the garlic bread I make when I don't have any butter at room temperature and I want garlic bread NOW.
1/4 cup mayonnaise
2 cloves garlic, pressed in garlic press
1/4 cup pre-shredded cheese (mozzarella, cheddar, whatever you have on hand)
1 small sub sandwich roll (4-6 inches) or 2 slices of bread
Mix mayo, garlic and cheese. Spread thickly on bread. Broil until it puffs and just starts to brown. Eat quickly before you have time to ponder that you've just made garlic bread using mayonnaise.
