Who can resist a Crunchy Crusty Herby Garlic Bread that oozes with the fragrance of fresh garlic and herbs. This simple recipe is a keeper. We make the garlic butter in loads and use it on any old or slightly stale bread for a delicious accompaniment to any pasta dish or BBQ spread. It’s a great make and freeze recipe for easy entertaining.
Ingredients
Only a few simple ingredients are needed to make this sensational fresh garlic bread.
- Crusty french loaf (or a Sourdough loaf)
- Garlic
- Continental Parsley
- Butter
- Salt & Pepper
Cheat Sheet tips for a making a decadent garlic bread
- Don’t waste your stale bread, turn it into a delicious garlic bread and then freeze it for later
- You can never have enough parsley. Not only does it add a wonderful herby flavour, but it can help with mitigating the after effects of too much garlic
- Don’t be shy with the butter. When ready, the outer crust of the bread needs to be crunchy and crispy and the bread soft and gooey on the inside
Crunchy Crusty Herby Garlic Bread
Once you've made this Crunchy Crusty Herby Garlic Bread from scratch, you'll never go out and buy it again. It's crisp and crunchy and oozes with the fresh robustness of the parsley and the earthiness of the garlic. It's a real pantry staple. Make it and freeze it for easy entertaining or as a scrumptious addition to any meal. We love it with Pasta.
Ingredients
- 1 Crusty french loaf (or a Sourdough loaf)
- 8 cloves Garlic (Yes we like a lot of garlic)
- 1 large bunch Continental Parsley
- 250g Butter softened
- Salt & Pepper to taste
Instructions
Preheat oven to 200°C
Preparation
Cut the bread into slices, making sure you do not cut all the way through
Peel and chop the garlic finely
Wash and chop the parsley finely - keeping a small bit aside for garnish later
Mix together the butter, parsley and garlic thoroughly, making sure that all the ingredients are evenly distributed
Taste to see if you need more garlic or parsley
Season with salt and a crack of black pepper
Spread the butter generously in between the cut slices of bread
Smear some of the butter over the top and bottom of the loaf
Wrap tightly in foil to seal it well and to keep in all the juicy butter as it melts (Freeze at this stage if making ahead)
Bake for 15-20 minutes until the crust is crispy
To Serve
Serve it hot, sprinkled with more fresh parsley - either in or out of the foil, whatever your preference.
Notes
Start checking the bread after about 15 minutes as you don't want it to overcook and dry out. Don't be shy on the garlic as it loses its pungency as it cooks.
