Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Garlic-Parmesan Bread

Scott Phillips

Servings: six.

Perfect alongside pastas and soups, this easy garlic and cheese mixture adds the right amount of flavor to artisan breads.   

Ingredients

  • 8 Tbs. (1/2 cup) salted butter, softened
  • 1/4 cup lightly packed finely grated Parmigiano-Reggiano
  • 1 Tbs. extra-virgin olive oil
  • 2 large cloves garlic, very finely minced or grated on a rasp-style grater
  • 1 tsp. finely grated lemon zest
  • Kosher salt and freshly ground black pepper
  • 1 medium loaf artisan-style bread with a tight crumb (I like wide bâtard shapes, not baguettes)

Nutritional Information

      Nutritional Sample Size based on six servings
      Calories (kcal) : 370
      Fat Calories (kcal): 190
      Fat (g): 21
      Saturated Fat (g): 11
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 6
      Cholesterol (mg): 45
      Sodium (mg): 650
      Carbohydrates (g): 38
      Fiber (g): 2
      Protein (g): 8

Preparation

  • Heat the oven to 425°F.
  • In a food processor or a large bowl, combine the butter, Parmigiano, oil, garlic, lemon zest, 1/4 tsp. salt, and 1/8 tsp. pepper. Pulse a few times to blend but don’t overprocess or the butter might separate. If mixing by hand, mash together with a fork or a wooden spoon.
  • Slice the bread 1 inch thick, cutting almost but not all the way through the bottom crust, so it’s easy to pull apart. Spread a light, even coating of the butter mixture on both sides of each slice of bread. (You may not need all the butter; refrigerate any leftover for up to a week or freeze for up to three months.) Wrap the bread in foil and put the loaf on a baking sheet to catch any butter that runs out. Heat in the oven for about 15 minutes, then open the top of the foil to slightly crisp the top of the loaf, about 5 more minutes. Serve while hot.

Reviews

Rate or Review

Reviews

  • countrygramma | 10/31/2010

    When I saw this recipe, I thought I'd better make two loaves, I was glad I did. This is sooo much better than regular garlic bread . Great with pasta, soup, shoot, anything you cook. Thanks for a really great bread recipe.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Paris, France (504)

Experience Paris like a local in this special episode of Moveable Feast with Fine Cooking. Host Pete Evans pays a visit to two culinary icons: chefs Patricia Wells and Guy…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks