Herby Pull-Apart Garlic Bread
An easy, foolproof way to serve up garlic bread that comes complete with a great wow factor. By slicing almost all the way through the bread, you create the perfect trap for all that buttery, garlicky, cheesy goodness that we’ll sneak down inside, flavoring each piece beautifully.Â
- Yield: One loaf
Ingredients
Units
Scale
- 1 baguette
- 10 tablespoons salted butter at room temperature
- 2 tablespoons olive oil
- 5 garlic cloves, minced
- 1/2 teaspoon garlic powder
- 4 teaspoons Italian seasoning (or Greek)
- 1/2 cup grated pecorino, parmesan, or Grana Padano cheese, plus more for sprinkling
- Salt and pepper, to taste
Instructions
- Preheat the oven to 400 degrees F. Adjust the rack to the middle position. Place a large piece of foil over a baking sheet (big enough to fully wrap the bread). Put the bread on top and cut into approx. 1-inch slices, cutting * almost * all the way through, but stopping just before doing so (you want the baguette to essentially remain intact).
- Add 3 tablespoons of the butter to a saucepan over medium heat. Allow it to fully melt and then continue cooking for a couple minutes more, until it appears light golden and smells nutty (brown butter! woo!). Turn off the heat and add the oil and minced garlic. Stir or swirl it all around to lightly toast the garlic and to cool it slightly.
- Meanwhile, in a mixing bowl, combine the remaining 7 TBSP butter, garlic powder, dried seasoning, and grated cheese, stirring to combine. Add the garlicky browned butter/oil and stir to combine. Season to taste with salt and lots of freshly cracked pepper. Brush/spoon as much of this mixture down into each bread opening/slice, being sure to cover as much interior surface area as possible (you will probably have some leftover – just cover/wrap and freeze it and stir it into soups or stews for a turbo boost of flavor).
- Wrap the bread in the foil and bake for 12 minutes. Uncover and bake 5 minutes more, or until crunchy on top and golden brown. Sprinkle with a little extra cheese and serve warm.Â