Serves 6 to 8
From The America's Test Kitchen Cookbook
From The America's Test Kitchen Cookbook
| 9-10 medium | cloves garlic (about the size of a cashew), skins left on |
| 6 T | unsalted butter, softened |
| 2 T | grated Parmesan cheese |
| ½ tsp | salt |
| 1 whole loaf | high-quality Italian bread (about 1 pound, football-shaped) |
| ground black pepper |
- Slice bread in half lengthwise
- Preheat oven to 450 degrees, with rack in middle position
- Toast garlic cloves in small skillet over medium heat, shaking pan occasionally, until fragrant and color of cloves deepens slightly, about 8 minutes
- When cool enough to handle, skin and mince cloves (you should have about 3 tablespoons)
- Using a dinner fork, mash garlic, butter, cheese, and salt in small bowl until thoroughly combined.
- Spread cut sides of loaf evenly with butter mixture; season to taste with pepper.
- Transfer loaf halves, buttered side up, onto rimmed baking sheet. Bake, reversing position of baking sheet in oven from front to back halfway through baking time, until surface of bread is golden brown and toasted, 5 to 10 minutes.
- Cut each half into two-inch slices; serve immediately.
Chipotle Garlic Bread
Canned chipotle chilies packed in adobo sauce add a smoky, spicy flavor that made this the hands-down favorite of everyone who tasted these variations.Follow recipe for Garlic Bread, mashing 1½ chipotle chilies en adobo (about 1 T) and 1 tsp adobo sauce into garlic butter mixtures. Increase baking time by a minute or two.
