Spaghetti for dinner is always a hit here.  If I take a few extra minutes to make this special garlic bread, the smiles are twice as wide!  For ease, I usually make the fried garlic a night or two before for this broccoli side dish.  But as mentioned below, roasted garlic may also be used.  The trick is mashing together the creamy, mellow garlic with grated Parmesan and a little oil.  After a few minutes in the oven, the magic occurs.  The recipe is written for a smaller loaf–a 7-ounce demi-baguette is half the length of the traditional baguette.  To feed a crowd,  you may double the recipe and use the larger loaf.

As a kid, I loved to pile my spaghetti on top of the garlic bread and eat it pizza-style.  Did anyone else do this?

Amazing Parmesan Garlic Bread

Yield: 4 servings

Amazing Parmesan Garlic Bread

You may use this recipe as a guideline, adding more garlic if you love it and/or more cheese if you prefer. As long as you have a thick, spreadable paste, you can’t go wrong. This principle allows the recipe to be easily adapted to any size baguette.

  • 1 7-ounce baguette (or demi-baguette)
  • 12 cloves fried garlic (could substitute roasted garlic)
  • 2 tablespoons olive or avocado oil (see notes)
  • 4 tablespoons grated Parmesan cheese, divided
  • Optional: dried Italian seasoning

  1. Preheat the oven to 350 degrees F.
  2. Cut the baguette in half lengthwise and place, cut sides up, on a baking sheet.
  3. In a small bowl, mash the garlic with the oil and 3 tablespoons of the Parmesan. Spread the mixture evenly over both sides of the bread. Sprinkle each half with 1 1/2 teaspoons of the remaining cheese. Add a light sprinkle of Italian seasoning if using.
  4. Bake on upper rack of the oven for 10 minutes or until the topping is golden. If the bread is hot throughout and you would like the top to brown a bit more, place under the broiler for a minute or so, watching very carefully to prevent burning.

Notes

I use 2 tablespoons oil plus the oil that clings to the fried garlic cloves. If substituting roasted garlic, use closer to 3 tablespoons oil. As long as you have a thick paste, you are in good shape!

If your bread is very fresh, you may choose to simply broil until the topping is golden. Just watch carefully so as not to burn.

I find the Parmesan cheese eliminates the need for added salt, but you may add a light sprinkling of kosher or sea salt according to taste.

http://fountainavenuekitchen.com/parmesan-garlic-bread/

 

This bread is a delightful compliment to Spaghetti with Meaty Slow Cooker Sauce.

Fried Garlic is an easy, delicious option to roasted garlic.