Garlic Bread
Garlic bread made with olive oil instead of butter browns more evenly and carries deeper flavor. Embrace's herbal, cut-grass edge keeps this version from tasting one-note. Broil until the crust crackles, about ten minutes.
Why Use Olive Oil Instead of Butter for Garlic Bread?
Butter's milk solids can scorch under a broiler before the crust fully crisps; oil doesn't have that problem, so it browns more evenly and carries the garlic and herbs further into the bread. Swap about 3/4 cup of olive oil for every 1 cup of butter a recipe calls for, or just use oil straight through, as this one does. A grassy, herbal oil like Embrace plays well with garlic and parsley; for a more peppery garlic bread, Castel di Lego ORO is a good substitute.
Ingredients
- 1 loaf Italian bread
- 4 cloves garlic, minced
- 1/3 cup Embrace
- 2 tablespoons chopped parsley
- 1/4 teaspoon salt
- Grated Parmesan, optional
Instructions
- Preheat the oven to 400°F.
- Slice the loaf in half lengthwise, then place both halves cut-side up on a baking sheet.
- In a small bowl, stir together the minced garlic, Embrace, chopped parsley, and salt.
- Spread the garlic oil mixture evenly over both cut sides of the bread, working it into the crumb with the back of a spoon.
- If using Parmesan, scatter it over the top now.
- Bake 10 to 12 minutes, until the edges are deeply golden and the top is crisp, check at the 8-minute mark since ovens vary.
- Let the bread cool for 2 minutes, then slice into pieces and serve warm.
Nutrition
Nutrition information is an estimate calculated from the ingredients listed and may vary based on the specific products used. It is not intended as medical or dietary advice.
Frequently Asked Questions
Can I make this a cheesy garlic bread?
Add Parmesan in the last 2 minutes of baking if you want it cheesy.
What should I serve garlic bread with?
Great alongside any pasta dish or a bowl of minestrone.
How do I store and reheat leftover garlic bread?
Wrap leftovers in foil to keep them soft, or re-crisp in a hot oven.
Can I use olive oil instead of butter for garlic bread?
Yes — that's exactly what this recipe does. Oil won't scorch under the broiler the way butter's milk solids can, so the crust browns more evenly. The usual swap is about 3/4 cup of oil for every 1 cup of butter called for.
What You'll Need
