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If I asked you to describe garlic bread, what would you say? Before this Cheesy Garlic Bread recipe, here’s what I would have said: you take a loaf of soft French bread, slice it down the middle, spread butter on the cut side and sprinkle with garlic salt. Then you wrap it in foil and heat it in the oven.
Not very exciting.
But that’s the garlic bread that I grew up with and never thought much about it. This Cheesy Garlic Bread is nothing like that.
First of all it’s made with a crunchy chewy baguette, and that’s just the beginning. Instead of garlic salt, there’s a whole head of garlic cooked in butter, i.e., garlic confit. Think of the flavor exchange: garlic infused butter, butter infused garlic! Then add in a generous amount of Pecorino Romano, fresh oregano, lemon zest and crushed red pepper. I think you get the idea. It’s not your average cheesy garlic bread and I hope you’ll agree that it is ‘the ultimate.’
Ultimate Cheesy Garlic Bread
Ingredients
- ½ cup unsalted butter
- 1 head garlic cloves separated and peeled
- 4 ounces grated Pecorino Romano
- 2 teaspoons chopped fresh oregano
- zest of one Meyer lemon
- ½ teaspoon crushed red pepper flakes
- Kosher salt
- 1 baguette
Instructions
- Melt butter in a small saucepan. Add garlic cloves, stir and cover. Keep at a low simmer over low to medium-low heat until garlic is very soft and golden brown, 15-20 minutes. Transfer to a medium bowl to cool.
- Once butter and garlic have cooled, add Pecorino Romano, oregano, lemon zest, and red pepper flakes; mash to a paste. Season to taste with with kosher salt.
- Pre-heat broiler and line a baking sheet with foil.
- Slice baguette in half first lengthwise, then crosswise. Arrange on prepared baking sheet and broil, cut side down until golden brown, about 2 minutes (take care not to burn it). Remove from oven and spread cut side with garlic paste. Broil until cheese is golden and bubbly, about 2 minutes. Cut into several pieces and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Well Marissa, as I told you on Instagram… we’re snowed in and I want to make this TONIGHT! So badly that since the only ingredient I don’t have is the bagette (I know, who makes homemade pasta and doesn’t get a bagette to go with it or better yet, make their own), I’m actually going to make a variation of it with the chibatta rolls I do have. 😀 I love the garlic butter/butter garlic idea!
I think ciabatta will work great, Sally! I’m with you on garlic butter/butter garlic…they’re made for each other! 🙂
Looks delicious! I just picked up some fresh garlic, so I’ll have to give this recipe a try. Can’t wait!
Wonderful! Thanks so much, Tina.
Yum! This garlic bread looks so crispy and delicious! It’s one of my mom’s favorite dishes and I’ll cook this for her for the mother’s day 🙂
So sweet, Maggie! 🙂
Holy moly! I love this – garlic confit!! It really is the ultimate ULTIMATE garlic bread!!!
I have to agree this does sound like a rather snazzy garlic bread! I love that there’s lemon and sharp pecorini on it. How posh! 😉
Holy Moly, Marissa, I can taste that as I read the ingredients and I will definitely be making it soon. Such a fantastic creation – thank you!
I haven’t had garlic bread in forever! We always had frozen Texas toast-ish garlic bread when I was little. This sounds much better! I love the idea of adding lemon zest for some extra zing.