I’m sure you’ll agree with me that garlic bread is amazing. I wish I was younger and I could still eat as much of the stuff as I like. Oh well… I still enjoy it often but in moderation.
This is an easy recipe but it does help to have a good food processor. I like to add the garlic cloves with the skin on as it add more flavour. It all gets processed into a paste anyway.
It is important to find a good loaf of sourdough bread. When I lived in California, San Francisco sourdough was the only way to go. You can now purchase it here in the UK but any good quality sourdough loaf will do just fine.
Usually I use Parmesan in the mix but this time I used Pecorino. It made a nice change and very delicious too.
- 1 loaf of crusty sourdough bread - sliced down the centre
- ½ cup of lightly salted butter
- 2 tablespoons olive oil
- 12 cloves garlic - smashed
- 200g (7oz) Parmesan or Pecorino cheese - grated
- A small bunch of parsley - chopped
- Pre-heat your oven to 200c (400f)
- Place the butter, garlic, olive oil, cheese and parsley in a food processor and blend until you have a smooth paste.
- Spead this over your bread and place in the oven for about 10 to 15 minutes. Cooking times do vary so watch it the first time you make this recipe.
- Your garlic bread it ready when the top of the bread is nicely browned but the centre is still soft and buttery.