I love, love, love garlic! Not only does it pair perfectly with wine and it also scares away vampires. Clyde and I use it a LOT in our cooking (what can I say – we are scared of vampires I guess). When we get together with friends for dinner, one of our most-requested dishes is homemade garlic bread. I thought I’d share how we make our garlic bread with you all today. Halloween is coming up after all….you might need to scare away a few vampires too.
We don’t measure anything for this recipe, so I’m guessing a bit at the quantities we use. Feel free to add more or fewer amounts – nothing will hurt this recipe! You’ll need about 1/2 cup butter (softened if possible), 2 tablespoons of olive oil and around 1/4 cup or so of shredded parmesan cheese (optional). Not pictured: freshly ground pepper to taste and a sourdough bagette. Plus…..
Stir together the butter, olive oil, garlic, and pepper using two forks to start the smashing process if your butter isn’t softened up much. Once the butter softens a bit and things incorporate together, you can just use one fork to mix everything the rest of the way. You’ll want to end up with something about the consistency of the bottom right picture in the collage above. If your mix is too thick, add more olive oil, or add more butter if the mixture is too runny.
Now add your parmesan cheese and mix it in with the rest of the butter. This step is totally optional – we love this bread with or without cheese. If you do add the cheese you’ll want to end up with something similar to the photo on the far right.
Slice your baguette in half lengthwise. Alternatively you could cut crosswise and create many smaller size slices of bread. Which ever way you cut the bread, once cut, you’ll spread the butter mixture evenly over the top of the bread. Clyde likes to lightly drag the tips of a fork over the top of the butter once it’s been spread out just to give it a nice even, light texture.
Is your mouth watering now? Mine sure is! Here’s the finished baguette (although to be honest, Clyde wanted me to broil it just a bit for a more golden brown finish on top. But it smelled so good there was no waiting any longer!). We slice this crosswise to serve and with four people around the whole baguette usually is gobbled up by the end of dinner.
I have yet to find a wine that doesn’t pair well with this bread. If you find one, feel free to let me know in the comments. Otherwise, enjoy all this garlic goodness. Cheers!