Perfect Homemade Garlic Bread (3 Ways)

Ingredients

• 220 g unsalted butter — softened
• 4-6 cloves garlic — finely chopped
• 60 g parsley — finely chopped Italian flat leaf parsley
• 60 g parmigiano-reggiano — grated
• 10 cloves garlic — peeled for confit
• 3-4 slices prosciutto — for topping
• 1 sprig rosemary — leaves chopped
• 2 cloves black garlic — finely chopped
• ½ tbsp Sichuan chili flakes
• 1 lemon zest
• 60 g parmigiano-reggiano — grated for topping
• 2 tbsp olive oil — or white truffle oil
• 1 loaf sourdough batard — about 10 inches long

Steps

1. 1

   Slice a solid loaf of bread or baguette in half.

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2. 2

   Spread a generous amount of softened butter on each slice, coating edge to edge.

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3. 3

   Press the bread into a cold pan set over medium heat and let it toast.

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4. 4

   Once toasted, flip the bread and toast the other side.

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5. 5

   Remove the toast from the pan and rub the cut end of a garlic clove all over the bread.

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6. 6

   Optionally, spread on more butter and sprinkle with flaky salt.

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7. 7

   In a medium bowl, combine 1 cup (220g) softened unsalted butter, 4-6 finely chopped garlic cloves, 1/4 cup (60g) finely chopped parsley, and 1/4 cup (60g) grated parmigiano-reggiano. Mix until thoroughly incorporated to make garlic butter.

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8. 8

   Cut a large loaf of ciabatta in half lengthwise and spread the garlic butter on the cut sides.

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9. 9

   Place the buttered bread on a foil-lined baking sheet and bake in a preheated oven at 400°F (205°C) for 10-12 minutes until lightly toasted and golden.

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10. 10

    Slice the bread into 1-inch pieces and serve as is or with more parmigiano and marinara.

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11. 11

    For garlic confit bread, melt 1 cup (220g) unsalted butter with 10 whole peeled garlic cloves over medium heat for about 15 minutes until the garlic is smooth and caramelized.

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12. 12

    Cool the garlic butter until it becomes a paste, then mash the garlic and mix it back into the butter.

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13. 13

    Cook 3-4 slices of prosciutto in a lightly oiled skillet until browned and crisp, about 2-4 minutes. Drain and chop finely.

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14. 14

    Combine the chopped prosciutto with chopped rosemary and 3 tablespoons of finely chopped parsley.

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15. 15

    To the garlic butter, add 2 finely chopped cloves of black garlic, 1/2 tablespoon of Sichuan chili flakes, lemon zest, 1 cup (60g) grated parmigiano-reggiano, and 2 tablespoons of olive oil. Season with salt and pepper and mix well.

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16. 16

    Cut a sourdough batard in half lengthwise, place it cut side down on a baking sheet, and bake at 400°F (205°C) for 8 minutes.

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17. 17

    Flip the bread to cut side up, cool for 2 minutes, then spread the confit garlic butter edge to edge and top with additional parmigiano.

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18. 18

    Broil for 2-4 minutes until melty and browned, then top with the herby prosciutto mixture, slice, and enjoy.

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