The World’s Best Garlic Bread

I assure you that is not an exaggeration. Matt was the one who really came up with this recipe after reading how Wylie Dufresne makes garlic bread for family meal at his restaurant.

We roast off several heads of garlic in foil and then put that through the food mill and blend it with some raw parsley and some butter. You get this really bright-green spread. We get some white hero rolls down the street, slice them lengthwise, toast them really well, spread the garlic butter on, hit them with some Parmesan cheese, and put them back in the toaster and get them nice and golden brown with melted cheese. [via Serious Eats]

Roasting the garlic is completely worth the little bit of extra time and effort. It makes the garlic bread creamy and a little sweet. Once you try it made this way, I promise you won’t go back.

Garlic Bread
Based on Wylie Dufresne’s concept, Serves 2-4

  • 1 head of garlic
  • 2 Tbsp. room temperature butter
  • Small handful of parsley
  • 1/4 of a baguette, cut lengthwise
  • Freshly grated parmesan cheese
  • Salt, to taste

To roast the garlic, cut the top 1/4 inch off of the bulb and drizzle with a little bit of olive oil and salt. Wrap in foil. Place in a 400°F oven for about 30 minutes, or until the cloves are soft.

Let cool slightly and remove the cloves from the bulb.

Blend together the garlic, butter, parsley, and some salt.

Spread the garlic butter mixture evenly over the baguette slices.

Grate an even layer of parmesan cheese over the bread slices.

Broil the bread until the cheese is melted and starts to get golden brown.

This recipe could probably be adapted to use less butter, but health wasn’t really what we were after for our Jersey Shore meal. Either way, I hope you enjoy this recipe as much as I did!

Related Posts Plugin for WordPress, Blogger...


  • Popular

    • Smashed White Bean and Avocado Sandwich
    • Kale, Apple, and Ginger Smoothie
    • Tomato Sauce with Zucchini, Summer Squash, and Eggplant
    • Spanish Tortilla
    • Roasted Carrots and Beets with Thyme (+ Some Big News!)