Fine Cooking Magazine - November/December 2020

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 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.

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Ingredient Spotlight

IN THIS RECIPE
Country-style Bread
IN THIS RECIPE
Parmigiano Reggiano
IN THIS RECIPE
Lemons
FEATURED
Squash Blossoms

Reviews

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Reviews (1 review)

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.

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What We're Cooking Now

Name: Garlic-Parmesan Bread
Yield: six. servings
Cuisine: Italian
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)