Garlic Bread

We love this method: you mix up a batch of the garlic mixture, and spread it on toasted bread. The bread stays toasty and crispy (instead of getting steamed and soggy the way it does if you wrap it in foil). You might even find yourself putting it on pasta or a baked potato.

Newsletter Sign Up
Hands-on time: 30   |    Total time: 30   |    Makes: 6 -8 Servings

KITCHEN GEAR

Cutting board
Sharp knife (adult needed)
Small skillet
Measuring cup
Garlic press  
Measuring spoons
Small container with lid
Baking sheet

INGREDIENTS

1⁄4 cup olive oil
8 garlic cloves, peeled and minced
1 teaspoon dried basil
1⁄2 teaspoon dried oregano
1⁄2 teaspoon kosher salt
1⁄4 cup unsalted butter, at room temperature
1 baguette

INSTRUCTIONS

Wash your hands with soap and water, then gather all your equipment and ingredients and put them on a counter.

  1. Put the skillet on the stove, add the oil, and turn the heat to the lowest possible setting.
  2. Add the garlic and cook until the garlic is soft and just barely golden, 5-10 minutes. Add the basil, oregano, and salt and stir well.
  3. Add the butter and mash until well mixed. Transfer to the container and set aside to cool.
  4. Turn the oven on and set it to broil. Carefully cut the bread in half lengthwise, and set the halves on the baking sheet, cut side up. Put the baking sheet on the top rack of the oven and broil until the bread is golden brown. Keep a close eye on it, since this will happen quickly. Carefully remove the bread from the oven.
  5. Coat each half with the garlic butter. Slice each half into 4 pieces and serve hot. Store leftover garlic butter, covered, in the refrigerator for up to 2 weeks.

Make it cheesey: add 1⁄4 cup grated Parmesan cheese when you add the butter.