When I go to a bar or casual restaurant, I’m a sucker for garlic bread. You don’t like garlic you say? Move along now.
Being Greek, it’s almost in our nature to love garlic. Besides, have you ever heard of vampires in Greece?
My garlic bread recipe may seem like there’s a lot of ingredients but it’s easy….dump, stir, spread, bake. It’s for carb lovers, cheese lovers, garlic lovers, herb-a-vores.
The type of bread I like has a softer crust, like a French or Vienna loaf. The mixture will yield more than enough for one loaf of bread because loaf sizes will vary (better to make more than enough).
So be generous when smearing on the spread and the rest will keep in a sealed tub in your fridge for up to a month.
1 loaf of French or Vienna bread
1lb. softened (room temp) unsalted butter
1/2 cup mayonnaise
4 cloves of garlic, minced
2 scallions, finely sliced
2 tsp. granulated garlic
2 tsp. onion powder
1/4 tsp. dried basil
1/4 tsp. dried rosemary
1 tsp. dried thyme
1 Tbsp. dried Greek oregano
1 tsp. dried chilli flakes
1/4 cup finely chopped parsley
1/2 cup grated Parmesan
salt and pepper to taste
1 cup grated Mozzarella (or provolone)
- Into a medium bowl, add all the ingredients and blend well with a spatula. Taste, adjust seasoning.
- Use a serrated knife cut your loaf lengthwise in half. Generally smear both bread halves with your garlic butter blend.
- Pre-heat your oven to 450F. Place your dressed garlic bread on a baking sheet. Once again has come to temp., place on a rack set above the middle.
- Bake for 12 minutes or until edges have just browned.
- Remove from the oven, sprinkle grated mozzarella on top, place back in the oven for another 2-3 minutes or until cheese has melted.
- Remove from the oven and allow a couple of minutes to cool. Cut into portions, transfer to a platter and serve.
NOTE: this recipe will be enough for two loaves of garlic – store the remainder in your fridge for up to a month.
© 2021, Peter Minaki. All rights reserved.
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