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.
- Cutting board
- Sharp knife (adult needed)
- Small skillet
- Measuring cup
- Garlic press
- Measuring spoons
- Small container with lid
- Baking sheet
- 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
- Put the skillet on the stove, add the oil, and turn the heat to the lowest possible setting.
- 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.
- Add the butter and mash until well mixed. Transfer to the container and set aside to cool.
- 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.
- 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.