The key to perfect garlic bread is, not surprisingly, in the bread used. Crusty Italian or French bread is ideal, preferably long and thin, baguette or pain parisien style.
1 baguette (although a larger French loaf can also be used, see above)
1/4 pound butter, very soft
several cloves finely chopped garlic
4 tablespoons freshly-grated Parmesan cheese
- Slice the French bread diagonally into 1-inch slices, but cut just to the bottom of the loaf. Do not cut all the way through.
- Thoroughly mix the chopped garlic with the soft butter - a fork is ideal
- Spread the butter and garlic mix on the cut slices (one side only) - this can be fiddly without actually snapping the loaf, hence the reason why you need very soft butter for your garlic bread
- Sprinkle Parmesan cheese on top of loaf (optional)
- Wrap the bread in aluminium foil and bake at 350 degrees F for 20 minutes or until thoroughly heated - the outside of the bread should be quite toasted, the inside very warm
- Eat your garlic bread hot.