Crispy Garlic Bread

From Cook's Country | October/November 2010

Why this recipe works:

Preheating a baking sheet jump-started the crisping process as soon as our Crispy Garlic Bread went into the oven. Cutting the loaf into slices (instead of making accordion slits in a whole loaf) exposed the most surface area to the oven, allowing for optimal crisping. To flavor our Crispy… read more

Preheating a baking sheet jump-started the crisping process as soon as our Crispy Garlic Bread went into the oven. Cutting the loaf into slices (instead of making accordion slits in a whole loaf) exposed the most surface area to the oven, allowing for optimal crisping. To flavor our Crispy Garlic Bread, we steered clear of garlic powder and other processed options in favor of grated whole cloves of fresh garlic. It seemed unorthodox, but a bit of sugar added to our butter mixture tamed the garlic’s bite and shortened the browning time.

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Makes 12 slices

Start with a soft Italian bread, not a rustic, crusty loaf. Use a rasp grater or the small holes of a box grater to grate the garlic.

Ingredients

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