Few things are more delicious than crusty, fresh toasted garlic bread with spaghetti. Grocery stores sell a variety of pre-made garlic breads, but why buy garlic bread that is filled with artificial preservatives when you can make your own flavorful garlic bread with fresh ingredients. Homemade garlic bread is a snap to make at home, even without using garlic powder or pre-prepared ingredients. Your garlic bread will be healthier and have a brighter, more savory garlic taste that will leave everyone coming back for seconds.
- 1 loaf fresh crusty French or Italian bread, split
- 2 tbsp. unsalted butter (optional)
- 3 tbsp. extra-virgin olive oil, preferably first cold press
- 3 to 6 cloves fresh garlic, to taste
- 2 tbsp. fresh herbs (optional)
- Cutting board
- Chef's knife
- Basting brush
For an extra fiber boost, choose a whole-grain bread.
Watch your bread the entire time it is under the broiler. Garlic bread takes less than a minute to broil and overcooking it will cause it to burn.
Set your oven to broil and allow it to pre-heat.
Peel the garlic cloves, cut off the ends and mince them finely. Set aside the garlic.
Chop fresh herbs, such as oregano or parsley, coarsely and set them aside, if you are using them.
Melt the butter over medium-low heat in a small saucepan. When the butter is melted, add olive oil and minced garlic to the saucepan and warm for five minutes. For a healthier option, omit the butter and heat the olive oil and garlic by themselves over medium-low heat. Stir in the oregano, parsley or other herbs.
Brush the olive oil mixture over each half of the bread.
Broil for 30 seconds, or until the bread is golden and toasted on the top.
Things You'll Need
Natalie Smith is a technical writing professor specializing in medical writing localization and food writing. Her work has been published in technical journals, on several prominent cooking and nutrition websites, as well as books and conference proceedings. Smith has won two international research awards for her scholarship in intercultural medical writing, and holds a PhD in technical communication and rhetoric.