GARLIC BREAD

Tis the season for cheesy garlic bread 🥖 🧄 🌿

You will never catch me saying no to a good piece of garlic bread. This turned out even better than I imagined and to be honest, if you’re not making this for your guests (or yourself for that matter) you are really missing out.

INGREDIENTS

For the Cheesy Garlic Butter:

2 sticks unsalted butter, softened

10 cloves of garlic

10 cloves of garlic confit*

½ teaspoon + 1 teaspoon kosher salt

¼ cup Italian flat leaf parsley, chopped

2 tablespoons onion powder

2 tablespoons garlic powder

1 teaspoon crushed red pepper

1 teaspoon freshly ground black pepper

¼ cup plus 2 tablespoons grated parmesan

¼ cup grated pecorino

¼ cup finely grated aged provolone** (optional)

Zest from 1 lemon

For the Chessy Garlic Bread:

2 loaves seeded italian bread

2 tablespoons extra virgin olive oil

METHOD

1. Make the butter: Put the softened butter in a bowl.

2. Smash the garlic cloves on your cutting board with the blade of a chef knife. Sprinkle ½ teaspoon salt on top of the smashed garlic. Chop the garlic and salt together to form a paste. Add the garlic paste to the softened butter. Add the garlic confit.

3. Add the chopped parsley, onion powder, garlic powder, crushed red pepper, black pepper and remaining salt to the butter mixture.

4. Add ¼ cup of the parmesan, the pecorino and provolone (if using). Add the lemon zest.

5. Mix the butter to combine all the ingredients. The butter does not need to be completely smooth.

6. If not using immediately, put the butter on a piece of parchment paper and form into a log. Refrigerate for up to three days or freeze for up to three months. Bring to room temperature before using.

7. Make the Cheesy Garlic Bread: Preheat the oven to 475F.

8. Slice the bread open. Put a generous amount of the room temperature butter on the bread. Spread from end to end, making sure to cover the entire cut surface of the bread.

9. Sprinkle the remaining 2 tablespoons parmesan cheese on top, and drizzle with the olive oil.

10. Put the bread on a tray and bake in the oven for 10 minutes, or until the bread is golden brown and bubbly.

11. Cool for a few minutes before serving.

* If you want to make your own garlic confit, preheat the oven to 250F. Peel garlic cloves and put in an ovenproof dish. Submerge completely in olive oil. Bake for 1 hour or until the garlic is soft and golden. Cool completely. The garlic confit can be stored with the oil in an airtight container in the refrigerator for up to a week.

**Grate the provolone with a microplane grater.