Garlic bread: garlic butter in the cuts, fifteen minutes in the oven
A baguette cut on the diagonal but not all the way through, with garlic butter pushed into every cut and baked in foil so the crumb softens while the top colours. The garlic goes raw into soft butter, never into a pan: fried it loses its edge, while in butter it spreads evenly and scents the whole loaf. For tomato soup, for pasta, for a party.
Your own work in that: 8 min.
- Garlic butter 8 min
- Baking 15 min
Step by step
0 / 4 doneMake the garlic butter
Heat the oven to 200 °C. Crush the garlic to a paste with the salt using the flat of a knife. Mash the very soft butter with the garlic paste, chopped parsley, olive oil and pepper into an even mixture.
Ingredients: 1 pcs baguette · 120 g butter · 4 cloves garlic · ½ bunch flat-leaf parsley · 1 tbsp olive oil · ½ tsp salt · ½ tsp black pepper · 80 g hard yellow cheese
TipThe butter must be soft as cream, not melted. Melted, it runs to the bottom of the foil instead of soaking into the crumb, and the loaf ends up dry on top and greasy underneath.
Garlic to a paste, butter soft as creamCut the baguette
Cut the baguette on the diagonal every 2.5 cm, but not all the way through: leave the bottom centimetre uncut so the loaf holds together; you will get about 16 slices. Baked like this it gets a crisp top and a soft, butter-soaked middle.
Every 2.5 cm, but not all the wayFill the cuts
With a small knife push the butter into every cut, on both faces of each slice, and spread the rest over the top. If you are using cheese, press it between the slices now.
Butter into every cut, both facesBake in foil, then uncover
Wrap the baguette in foil and bake 10 minutes; the trapped steam softens the crumb. Open the foil and bake another 5 minutes, until the top is golden and crisp. Serve at once, straight from the foil.
TipWithout foil the top scorches before the middle warms. Without opening it at the end the bread stays soft and pale. Both stages are needed.
Ten minutes wrapped, five open
Before you start
Made ahead
A double batch of garlic butter rolled into a log in cling film and frozen: slice off a round whenever you need it. Keeps 3 months.
With tomato and mozzarella
Spread the cut slices with the butter, lay on a slice of tomato and mozzarella and bake uncovered 10 minutes. A hot bruschetta.
From a loaf, not a baguette
Thick slices of bread spread with garlic butter and baked 8 minutes at 200 °C. More filling, good with goulash.
