This is a really easy recipe for making garlic bread and everyone loves it! Since it doesn't involve actually making the bread, it's very simple and fast to make...and you don't dirty any pots in the process! Everything you need for a winning recipe as far as I am concerned!
3clovesgarlicminced (fresh garlic is much better than jarred for this recipe)
1Tablespoon parsley
Instructions
Cut a piece of foil that is longer than the french loaf by about 4 inches.
Lay the french loaf out on the foil.
Cut slices in the french loaf that are about 2" wide and don't quite cut all the way through the bread. (It's not a big deal if you do actually cut all the way through...just makes it a little harder to keep all the slices together).
In the small bowl, mash the butter, minced garlic and parsley together with a fork. You can tell that it's well mixed when the parsley is distributed throughout the butter.
Use a knife to spread the garlic butter mixture on both sides of each slice of the french loaf. How much you put on is totally up to you...the more you put on, the more buttery and garlic-y it will be.
Wrap the foil around the french loaf.
Cook it in the oven for 15 minutes at 325°F. You can leave it in longer than this, if you like a crisper crust.
Notes
Starting with butter that has been softened will making mixing it much easier.
The garlic bread will taste much better if you use fresh garlic cloves and mince them, rather than using pre-minced garlic from a jar.
This is definitely a recipe where the measurements are just a guideline. You can use more or less butter and more or less garlic you use, depending on how buttery and garlic-y you like your garlic bread.
The bread can also be cooked at 350F or 375F (which is handy if you already have other things baking in the oven). You may need to shorten the time by a few minutes to prevent the crust from getting too crusty.
You can make this garlic bread in advance. Once you have put it all together and wrapped it in foil, store it in the refrigerator for up to a day or in the freezer for up to a month. Then cook like you normally would. You will need to add a few minutes to the cooking time to get the centers hot.