Garlic Bread

Method

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1. Heat the oven to 200C.

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2. Beat the butter with the grated garlic, parsley, Parmesan, salt and pepper until completely combined.

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3. Cut the baguette almost through at 3 cm intervals, leaving the base attached.

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4. Push the butter into every cut with a knife, and spread whatever is left over the top.

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5. Drizzle the olive oil over the crust.

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6. Wrap the loaf loosely in foil and bake 10 minutes.

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7. Open the foil back and bake 5 minutes more, until the exposed edges are crisp and browned.

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8. Rest 2 minutes, then tear apart at the cuts and serve.

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Chef’s Tips

• Grate the garlic — chopped pieces burn.
• Foil on for ten minutes, off for five.
• Cut almost through so it stays one loaf until it reaches the table.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Spaghetti and meatballs
• Minestrone
• A green salad

Storage & Reheating

Assemble unbaked and freeze 2 months; bake from frozen, adding 8 minutes.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.