Baked Garlic Bread

Garlic bread is an impeccable addition to nearly any meal. I have never met a person who doesn’t like garlic bread, and I honestly think I would be suspicious of anyone with an aversion to bread drenched in garlic butter.

This is my recipe for “fancy” baked garlic bread. It’s a bit more involved than just rubbing garlic on toast with butter (which is perfectly delicious), but if you’re in the mood to turn up just a tad, this will definitely do the trick.


Begin by sautéing minced garlic in olive oil and butter over very low heat. Keep an eye on it and make sure the heat is low enough that the garlic doesn’t burn, but high enough that it becomes fragrant. While you cook the garlic, throw in sprigs of whichever herbs you have laying around. I used rosemary and thyme.

While the garlic is cooking, bake a take-and-bake baguette a few minutes shorter than the directions say. Once you take it out, let it cool a bit and then cut it in half lengthwise. Take the herb sprigs out of the garlic pan and set them aside. Drizzle the garlic/butter/oil over the bread, making sure the pieces of garlic are evenly distributed.



Next, chop up the sautéed herbs and sprinkle them over the bread. If you want to add cheese, sprinkle it on one side of the baguette. Put the baguette back together and stick it in the oven, wrapped in foil, for 5-10 minutes. Cut it in slices and serve warm.



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