Aunt Allie makes the best garlic bread in the world. It tastes fabulous, and is super easy to make. I’ve found it best to use loaves of sourdough rather than baguettes. Maybe I got some old baguettes or something, but they turned out pretty hard and tough. Not a fun eating experience. So use a loaf, and you should be fine.
Aunt Allie’s Garlic Bread
1 loaf of your favorite sourdough bread
1 stick (8 Tbsp) butter, softened (substituting margarine is fine here)
1 clove garlic (if using the pre-minced garlic from a jar, use about 1 tsp)
Pinch of kosher salt
1/2 C finely grated Parmesan cheese
- Pre-heat your oven to 400 degrees
- Add the salt to the garlic and smash into a paste on a cutting board with your knife.
- Mix the butter and garlic salt mixture in a bowl. Be sure your butter is softened, or this will be quite a chore.
- Spread the garlic butter liberally on the sourdough, making sure the butter makes it all the way to the edge of the bread. We don’t want any uncovered areas.
- Liberally spread the Parmesan cheese over the bread, also making sure to get the cheese all the way to the edges. If you spread the butter correctly, the Parmesan should stick to the bread and butter.
- Place the bread on a baking sheet and bake in the oven for 10-15 minutes, or until GBD (golden brown and delicious.)
- Serve hot.
If you’re crunched for time, the bread can be made ahead of time, and thrown into the oven just before serving. Also, the butter, garlic, and salt can be mixed ahead of time, rolled into a log on parchment paper, and placed into the freezer for future use. I wouldn’t keep it in the freezer more than a few months, though.