Carbs carbs carbs. I just can’t get enough. Hand me nice big loaf of bread and I’m set for the day.
On this particular day I got lucky and when I grabbed my loaf of bread at the grocery store, it was STILL warm. Ahhh. Fresh bread. There’s truly nothing better.
Garlic bread is one of my favorite things that I always forget about. And when I remember how good it is, I have to make it that same day. Sometimes that same hour.
You have to make sure you use fresh bread when making garlic bread. If you don’t, you’ll notice the difference. Trust me.
There’s nothing worse than getting all hyped up about garlic bread while you’re prepping it and then taking that first bite only to be greeted by disappointment.
The secret to this bread is keeping the bread intact on the bottom and opening the tin foil for the last 5 minutes in the oven.
I think my husband had one piece of the bread and then I gladly ate the rest. It’s the carbs, I’m telling you. My body needs carbs.
Crispy Garlic Bread Recipe
By December 14, 2012Published:
- Yield: 1 loaf (4 Servings)
- Prep: 5 mins
- Cook: 25 mins
- Ready In: 30 mins
Carbs carbs carbs. I just can't get enough. Hand me nice big loaf of bread and I'm set for the day. On this particular day I …
- 3 tablespoons butter
- 2 tablespoons olive oil
- 1 teaspoon dried parsley
- 1 teaspoon minced garlic
- loaf your favorite bread
- Preheat oven to 450 degrees F.
- Slice bread - careful not to slice all the way through, leaving the bread intact along the bottom.
- Butter each slice of bread on both sides.
- Mix together olive oil, dried parsley and minced garlic. Spoon on the one side of each slice of bread.
- Wrap the loaf of bread in aluminum foil and bake in the oven for 25 minutes.
- At the 20 minute mark, open the aluminum foil to reveal the top of the loaf. Bake for the last 5 minutes.
- Top with parmesan cheese, allow to cool and ENJOY
That’s it. I’m headed to the kitchen to make some garlic bread.