The Virgin Stove

Making everything for the first time

The Perfect Garlic Bread

This is the second time I made this recipe. But I don’t really count the first because it was Chris who was really making it according to my suggestions and instructions while I was cooking pasta with meatballs.

Our trainer, Christine, was going back to Batavia after our training period so our batch thought that it would be a great idea to surprise her with a potluck lunch and a small gift. Someone else was bringing the pasta so I volunteered to bring the garlic bread.

Just to warn health nuts who might be reading this: this is NOT a healthy recipe. I like using butter and cheese only in moderation but, in this case, moderation isn’t the way to go about making garlic bread. The bread is coated with butter and topped with copious amount of mozzarella and parmesan cheese. All in all, it’s very simple, straightforward and won’t require a long prep and cooking time.

A lot of people like to use French bread for this. I recommend using a Long Italian instead. (Don’t you just love the name?) French bread is too hard and stiff and should only be used if there is no other alternative. A Long Italian has a crisp crust but is soft in the center.

The Perfect Garlic Bread

Makes 10-12 slices

1 Long Italian or French Bread
4 tablespoons melted butter
1/3 cup minced garlic
1/4 cup grated Parmesan cheese
1/2 cup grated mozzarella cheese
1/2 teaspoon dried basil

Note: The measurements is just a rough guide. Feel free to add more if you think it’s needed.

  • Cut the bread diagonally in 2/3 – 1 inch thick slices, lay all slices on a baking tray.
  • Slather tops generously with melted butter. Spread minced garlic on each slice. Don’t skimp! This is the heart and soul of the dish.
  • Cover lightly with the grated Parmesan and follow with a generous amount of mozzarella cheese. Sprinkle very lightly with dried basil.
  • Set the oven on high broil. Make sure the light is turned on so you can see the garlic bread through the glass. Broil until the cheese has melted and the edges have turned a light, crisp brown.
  • Serve as a side dish to pasta or serve alone with desired dipping sauce.

[print recipe]


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