Buttery Garlic Bread by The Gourmet Exchange
Buttery Garlic Bread by The Gourmet Exchange

Buttery Garlic Bread

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May 6, 2015

A delicious and versatile appetizer or served alongside soup, salad or pasta. Try it with bruschetta.

  • Prep: 10 mins
  • Cook: 5 mins
  • 10 mins

    5 mins

    15 mins

  • Yields: 10 - 12 Servings


1 (1 lb) semi-hard or day old Italian or Sourdough bread loaf (22-24 inches in length) or round loaf

3 sticks (8 Tbsp each) unsalted butter, softened

12 garlic cloves, about 1.3 oz, minced in a food processor or finely diced by hand

¼ cup finely grated pecorino romano cheese

½ tsp kosher salt

3 oz fresh basil, rinsed, patted dry and chopped

Special Equipment:

1 to 2 baking sheets, lined with foil and lightly brushed with the Rosemary Fleur de Sel Olive Oil

Serrated Knife

A non-reactive work bowl


Preheat oven to 500 degrees.

Add butter to a non-reactive bowl, then add garlic and mix to combine. Mix in grated cheese and kosher salt, then add the basil and spread evenly throughout. Use immediately if needed, or store in an airtight container until ready to use. The butter will keep at least 2 weeks, refrigerated. Bring to room temperature prior to each use, if using as a spread.

Slice bread crosswise into ¼ to ½ inch slices, then generously butter both sides of each slice. Add to baking sheet (s) and bake for 6 minutes, until lightly browned around the edges but still soft in the middle. Remove from oven and let the garlic toasts cool for 2 minutes.


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