garlic bread

Avocado Toasts

halved,

salt and black pepper

whole grain or whole wheat bread

garlic,

extra-virgin olive oil

Flaky sea salt,

red pepper flakes, optional

We went very classic with this garlic bread recipe—lots of butter and lots of garlic loaded onto warm, soft and pillowy French bread. You could make a light meal by rounding it out with a crisp green salad. Or serve it our favorite way—alongside your favorite red-sauce pasta.

The Best Garlic Bread

butter

soft Italian or French loaf

1/4 cup grated Parmesan

Kosher salt

tablespoons flat-leaf parsley leaves, finely chopped

Arrange a rack in the center of oven and preheat to 450 degrees F.

Melt the butter in a small skillet over medium heat. Add the garlic and cook, stirring occasionally, until the butter is golden and the garlic is very fragrant, about 3 minutes.  

Slice the bread in half lengthwise. Liberally brush the crust with the garlic butter. Turn the bread cut-side up. Slice each loaf crosswise at 2-inch intervals without cutting all the way through, making "pull-apart" garlic bread. Liberally brush the cut sides of the bread with more garlic butter, spreading any remaining garlic evenly over top. You should use all the garlic butter. Carefully transfer the bread to a rimmed baking sheet.  

Sprinkle the loaves with the Parmesan and a pinch of salt and bake until the edges of the bread are a deep golden brown, 10 to 15 minutes. Top with the parsley. Serve warm. 

Made this for my very picky children and they LOVED it! I added a little more garlic and a slice of mozzarella but otherwise it was perfect! So glad I have this recipe now. I am going to make some croutons with the leftovers!

Lovely and super easy! My family loved it. Got very crisp and delicious. 

super easy and very simple instructions! easy to follow, love this.

Best garlic bread to dip I soup! Crunchy outside and soft inside!

I just made this garlic bread, and it turned out great. I did use about 3 teaspoons of already minced garlic that I keep in the refrigerator. A simple, quick recipe. This is a keeper.

Pull-Apart Garlic Bread with Asiago Cheese

bread

unsalted butter

olive oil

parsley

Asiago cheese

Use a bread knife to cut a cross-hatch pattern into the top of the bread, stopping short of cutting through to the bottom of the loaf (so the loaf holds together).

Melt the butter in a small skillet over low heat. Add the olive oil and garlic and cook, stirring often, until very pale golden, about 4 minutes. Stir in 3/4 teaspoon salt and the parsley. Remove from the heat.

Gently separate the cubes of bread from the top of the loaf. Spoon some of the garlic butter in the cuts and spread it over the cut surfaces; use all but 2 tablespoons of the garlic butter for this. Slather the remaining garlic butter on top of the loaf. Distribute the Asiago between the cuts and on top. Wrap the loaf in foil and place it on a baking sheet.

Bake the bread until heated through, about 10 minutes. Unwrap the foil and continue baking until slightly crisp on the outside, 5 to 7 minutes more. Serve immediately.

To keep the foil from sticking to the cheese on the bread, spray the foil with nonstick cooking spray. The bread is delicious Valerie!

Made this last night with a nice Tuscan round bread.  My family isn't big on Asiago so I substituted a bag of 4 cheese pizza cheeses (Mozzarella, Provolone, Asiago, and Parmesan).  My family of 4 devoured the whole loaf in one sitting.  Will definitely make again.

BEST GARLIC BREAD EVER !!!!!!. Made it with our pasta dinner and my son asked why I made so much bread (it was just the 2 of us), During dinner I noticed he kept "pulling apart" more and more bread!! Next thing I know, it was GONE!  Thanks Val..my son thanks you too! <br />

We watched Valerie make this on the show this morning and thought it would be great with the cheesy tortellini we were planning on making for dinner.  It turned out great and was so easy!  Love it.  We will definitely be making this again!

4.5 stars as written, 5 stars with my tweaks.  First, start with GOOD bread, you know, the artisan kind that a good bread bakery offers.  I got a Tuscan round loaf at a store with a great bread-baking dept.. Even unadulterated, the bread is 5 stars.  I added more garlic to this recipe, bc if it's garlic bread, I want to know it.  I used mozz and gruyere, a cup of it, by mistake, thought it was a 1/2 cup measure; and it wasn't as if I thought it was a lot. But quite honestly it needs no melting cheeses at all, the EVOO and melted butter and garlic is the whole show. You can use that mixture for any bread to make garlic bread, I know I will. Sather it on a split loaf of regular French or Italian bread, it will be awesome.  You don't even need to the round loaf to be crosshatched, straight slices would be good and just as delish. Last but not least, I prepped this a day ahead, so all I had to do was pop in oven on Cmas. Bc I had a large lasagna on the center rack, I had to put the bread on the lower rack of oven; but it wasn't a problem. I cooked it longer than directions said, about 25 mins with foil on, another 10 mins. without it. 

Such a great garlic loaf and once the chopping is done, easy to put together. I just used a Tuscan loaf and sliced it into slices just short of cutting all the way through and filled each slice as she did pull apart pieces. Upon serving I just sliced it the rest of the way. Was a huge hit.

The bread was so delicious!!Goes well with chicken spaghetti I made!! 

<p>Catmom</p><p><br /></p><p>This was absolutely yummy, delicious!! The flavors went together so well. This will definitely be on my list to make again and again. It could easily be addictive.</p>

This was a HUGE hit at Thanksgiving!!  It did not last long.  Very easy to make:)

Make Garlic Bread at home with Rachael Ray's easy recipe from 30 Minute Meals on Food Network. Grated cheese takes this classic to the next level.

Garlic Bread

garlic, crushed

bread,

Parmigiano

fresh parsley

Rachael Ray’s Garlic Bread for THANKSGIVING/BAKING/WEEKEND COOKING, as seen on 30 Minute Meals, Quick Italian Classics

Combine garlic, butter, and oil in a microwave safe dish or in a small saucepan. Heat garlic and butter and oil in microwave for 1 minute or in a small pot over moderate-low heat for 3 minutes.

Toast split bread under broiler. Remove bread when it is toasted golden brown in color. Brush bread liberally with garlic oil. Sprinkle with cheese, if using, and parsley. If you added cheese, return to broiler and brown 30 seconds. Cut into chunks and serve.

This recipe was absolutely perfect. I didn’t broil it first to toast, I just put the melted mixture on the loaf, then sprinkled the Parmesan and parsley and broiled till done. Amazing! Unfortunately I basically ate the entire loaf 

Outstanding

Family loved it.  No more frozen garlic bread for us.

Only had this once, but it was sooo good! Will be making again.

Buttery garlic flavor! Made w/o cheese &amp; parsley, still phenomenal! Fast, easy and waaay better than store-bought, preservative-filled garlic bread! Thanks Rachel! 

It's very good. You might need a little more garlic if your cloves are small.

Wanted to have garlic bread with our pasta today and found this recipe. SOOO good and simple to make!!

Added some rosemary, sage, and marjoram....also only had dried parsley.<br />WOW!!<div>The entire large loaf is almost gone, and it goes well with home made meat sauce and pasta.</div>

Just added some garlic salt to perfect it!

https://www.foodnetwork.com/videos/rachaels-garlic-bread-recipe-0169004

Crunchy, crusty garlic bread is great with any meal, Italian or otherwise.

Rachael's Garlic Bread Recipe

Kneading the dough to make this flatbread recipe is a fun and much-loved task for little ones. Super-tasty, super-fun!

Easy flatbreads

flour

baking powder

350 g natural yoghurt

garlic

fresh soft herbs,

g unsalted butter

This garlic focaccia is a riff on garlic bread, complete with roasted garlic cloves studded throughout and garlic butter brushed across the top. It takes only a few minutes of real work and produces soft, tender, chewy focaccia that's as good as any you've tasted.

Easy Roasted-Garlic Focaccia Recipe

For the Focaccia:

(75 milliliters) extra-virgin olive oil, divided

Kosher salt, for seasoning

all-purpose or bread flour (17 1/2 ounces; about 3 1/4 cups)

kosher salt (1/2 ounce; about 1 tablespoon)

instant yeast (0.15 ounce; about 1 teaspoon)

water (11 1/2 ounces;

For the Garlic Butter:

oregano

red pepper flakes

For the Focaccia: Adjust oven rack to center position and preheat oven to 350°F (180°C). Remove 4 cloves garlic from head and set aside. Place remaining head in the center of a sheet of aluminum foil. Drizzle with 1 tablespoon (15ml) olive oil and season with salt. Wrap tightly with foil and place in an oven-safe cast iron, carbon steel, or stainless steel skillet, then transfer to oven. Roast until garlic is completely tender, about 1 hour. Remove from oven and refrigerate until ready to use the next day.

Combine flour, salt, yeast, and water in a large bowl. (To account for rising, the bowl should be at least 4 to 6 times the volume of the dough.) Mix with hands or a wooden spoon until no dry flour remains. 

Cover bowl tightly with plastic wrap, making sure that edges are well sealed, then let rest on the countertop for at least 8 hours and up to 24 hours. Dough should rise dramatically and fill bowl.

Add 3 tablespoons (45ml) olive oil to a 12-inch cast iron skillet or large cake pan. Transfer dough to pan by tipping it out of the bowl in one large blob. Turn dough to coat in oil. Using a flat palm, press dough around skillet, flattening it slightly and spreading oil around the entire bottom and sides of pan. Cover tightly with plastic wrap and let dough stand at room temperature for 2 hours. After the first hour, adjust oven rack to middle position and preheat oven to 550°F (290°C).

At the end of the 2 hours, dough should mostly fill skillet, up to its edge. Use your fingertips to press it around until it fills every corner, popping any large bubbles that appear. Lift up one edge of dough to let any air bubbles underneath escape. Repeat, moving around dough, until no air bubbles are left underneath and dough is evenly spread around skillet. Peel roasted garlic cloves and break up large cloves into 2 or 3 pieces each. Scatter roasted garlic evenly over surface of dough, then push down on each clove until it is embedded in a deep well of dough.

Transfer skillet to oven and bake until top is golden brown and bubbly and bottom appears golden brown and crisp when you lift it with a thin spatula, 16 to 24 minutes. If bottom is not as crisp as desired, place pan on a burner and cook over medium heat, moving pan around to cook evenly, until bottom of focaccia is crisp, 1 to 3 minutes.

Meanwhile, Make the Garlic Butter: Mince 4 reserved raw cloves of garlic. Combine remaining 1 tablespoon (15ml) olive oil with butter in a small skillet and melt over medium-low heat. Add garlic, oregano, and pepper flakes and cook, stirring, until fragrant and garlic is just beginning to brown, about 1 minute. Transfer to a small bowl and season with salt.

When focaccia has finished baking, spread garlic butter over top with a spoon. Transfer to a cutting board, allow to cool slightly, slice, and serve. Extra bread should be stored in a brown paper bag at room temperature for up to 2 days. Reheat in a 300°F (150°C) oven for about 10 minutes before serving.

Sourdough, Wild Mushroom, and Bacon Dressing

shiitake mushrooms, stems removed, coarsely chopped

oyster mushrooms, coarsely chopped

cremini mushrooms, thinly sliced

canola oil, divided

Salt and black pepper

bacon,

Spanish onion, finely diced

chicken stock chicken broth

eggs,

sage

thyme leaves

flat-leaf parsley

Spread the bread onto a large baking sheet (or 2 smaller baking sheets) in an even layer and bake, stirring a few times, until lightly golden brown, about 12 minutes. Remove and let cool. Once cooled, put the cubes into a very large bowl.

Increase the heat to 375 degrees F. Combine the mushrooms in a large baking dish or baking sheet, toss with 3 tablespoons of the oil, and season with salt and pepper. Roast in the oven, stirring several times, until soft and golden brown, about 25 minutes.

While the mushrooms are roasting, heat the remaining 1 tablespoon of the canola oil in a large high-sided saute pan over medium heat. Add the bacon and cook, stirring occasionally, until golden brown and the fat has rendered, about 10 minutes. Remove the bacon with a slotted spoon to a plate lined with paper towels.

Remove all but 2 tablespoons of the rendered fat in the saute pan and place back on the stove over high heat. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook for 1 minute. Add 3 cups of the chicken stock and the herbs, season with salt and pepper, and bring to a simmer.

Add the mushrooms to the bread, and then add the onion/stock mixture, egg, salt and pepper, and gently stir until combined. The dressing should be very wet, add more stock as needed. Scrape the mixture into a buttered 13 by 9 by 2-inch glass baking dish. Cover with foil and bake for 20 minutes. Remove the foil, and continue baking until the top is golden brown, about 30 to 40 minutes longer. Remove from the oven and let cool for 10 minutes before serving.

This was the surprise hit of Thanksgiving.  Even my Mom, who is so-so on mushrooms, loved it.  It was a touch dry and I was going to add liquid...my Mom dumped in some bacon drippings...Yep, horrible for you, but was oh-so-tasty for a Thanksgiving indulgence.

This is new Thanksgiving staple at our house!  Very tasty and very easy to make!  I also added the bacon back in at the end .  I omitted the parsley as I really do not enjoy that flavor.  We liked it so much, we made it a second time and turned a friend from a dressing "hater" to a lover!  The first time I made it I rehydrated a mix of dried wild mushrooms, the second time I used portabella, chanterelle and oyster mushrooms.  Both ways it tasted wonderful!  Thank you for a great dish!

Those are cultivated mushrooms, not wild.<br />

I always make it the day before and reheat it. Tastes great! Just make sure you get it crusty on top when reheating.

does anyone know if this can be made in advance???<div><br /></div>

Making this tomorrow.  In the video above he adds celery and carrots, but they aren't included in the recipe below.  Any guess as to how much of each?

I really want to make this recipe but my family doesn't eat pork. any suggestions on replacing the bacon? should I go with turkey bacon or just omit the bacon all together? 

We made this 2 years in a row.  Its delicious.  We use chanterelle's in the mushroom mix, and cut them up very finely to help our family members who don't appreciate mushroom texture.  Don't skimp on the stock.  The wetter it is, the better it works.

https://www.foodnetwork.com/videos/bobbys-sourdough-dressing-0166414

Tip: Toast the bread or let it go stale to absorb more of the liquids.

Bobby's Sourdough Dressing

Level Up Garlic Bread

French baguette

150 g salted butter, softened

A delicious cheese and garlic sourdough bread . Makes the most amazing toast as well as sandwiches.

Cheese And Garlic Sourdough Bread

grated reduced fat mature Cheddar cheese

garlic granules

Cheese and Garlic Sourdough Bread

Simple to prepare, this garlic pull apart bread is the perfect companion to a warm bowl of soup!

Garlic Pull Apart Bread

frozen roll dough balls

TBSP 1/2 stick butter

garlic cloves

tsp Italian seasoning.

GARLIC PULL APART BREAD

Take out 18 frozen rolls and allow to rest on a sprayed baking pan, 2 inches apart, for approximately 1 to 1 1/2 hours. The rolls will thaw, but still feel chilly, and have just a tiny rise to them.

Once the dough has risen, preheat oven to 350 degrees

In a small bowl, melt the butter in the microwave, and then add in the garlic and Italian seasoning

Spray a bread pan, and place it so it is sitting on it’s small short side. To see a tutorial on how to layer the rolls, click HERE (includes pictures)

Taking a roll, press it between 2 hands to flatten it. Dip it in the butter mixture and place into the pan (again, see pictures). Do the same with a second roll, overlapping the first roll.

Once all the rolls are in, they only fill about 1/2 the pan. Holding the rolls with one hand, turn the pan as it sits normally. Spread the rolls by taking one half and leaning one way, and lean the other the opposite direction. Try to keep them as upright as possible.

If there is any left over butter, sprinkle it on top.

Don’t allow to rise, as they will pop out of the pan!

Bake at 350 degrees fro 25-30 minutes. The rolls are done when they are hollow sounding when tapped and the middle is no longer raw.

Allow to cool on a wire rack. Once cooled, you can serve in a pan, or display on a platter.

Enjoy!

Make a flavorful pull apart bread using this delicious rosemary-infused yeasted dough. You can use your favorite cheese in the filling. I love and usually use shredded parmesan.

Rosemary Garlic Pull Apart Bread

Platinum Yeast by Red Star*

sugar

(180 milliliters) whole milk

Tablespoons (45 grams) unsalted butter, softened to room temperature

salt

garlic powder

Tablespoon finely chopped fresh rosemary (or 2 teaspoons dried)

Tablespoons (75 grams) unsalted butter, extra soft (see note)

Tablespoon finely chopped fresh parsley (or 2 teaspoons dried)

2 garlic cloves, minced or 1/2 teaspoon garlic powder

(95 grams) shredded parmesan, mozzarella,

unsalted butter, melted

Make the dough

 Place the yeast and sugar in the bowl of a stand mixer fitted with a dough hook or paddle attachment. Or, if you do not own a stand mixer, a regular large mixing bowl. Heat the milk on the stove or in the microwave until warm to touch, about 110°F (43°C). Pour warm milk on top of yeast/sugar. Whisk gently to combine, then loosely cover with a clean kitchen towel and allow to sit for 5-10 minutes. The mixture will be frothy after 5-10 minutes.

If you do not have a mixer, you can mix by hand in this step

Add the butter, egg, flour, salt, garlic powder, and rosemary. Beat on low speed for 3 minutes. Dough will be soft. Transfer it to a lightly floured work surface. Using lightly floured hands, knead it for 1 minute. If the dough is too sticky to handle, add 1-3 more Tablespoons of flour, but you want a very soft dough. Shape into a ball.

Place the dough in a greased bowl (I use nonstick spray to grease) and cover with plastic wrap or aluminum foil. Place in a slightly warm environment to rise until doubled in size, around 60-90 minutes. (If desired, use my warm oven trick for rising. See my answer to Where Should Dough Rise? in my Baking with Yeast Guide.)

As the dough rises, prepare the filling in the next step and grease a 9&#215;5 inch loaf pan.

Make the filling

In a medium bowl, mix the soft butter, rosemary, parsley, garlic, and salt together. If the butter is soft enough, you can just mix it all together with a spoon or fork. You can use an electric mixer if that&#8217;s easier too. Cover tightly and set aside until ready to use. (Don&#8217;t refrigerate unless making well in advance. It&#8217;s easiest to spread on the dough when at room temperature. If refrigerated, let it come to room temperature before spreading on dough pieces.)

Assemble the bread: 

Punch down the dough to release the air. Place dough on a lightly floured work surface. Divide it into 12 equal pieces, each about 1/4 cup of dough and a little larger than a golf ball. Using lightly floured hands, flatten each into a circle that&#8217;s about 4 inches in diameter. The circle doesn&#8217;t have to be perfectly round. I do not use a rolling pan to flatten, but you certainly can if you want. Spread 1-2 teaspoons of filling mixture onto each. Sprinkle each with 1 Tablespoon of cheese. Fold circles in half and line in prepared baking pan, round side up. See photos above for a visual.

Cover with plastic wrap or aluminum foil and allow to rise once again in a slightly warm environment until puffy, about 45 minutes.

Adjust the oven rack to the lower third position then preheat oven to 350°F (177°C).

Bake until golden brown, about 50 minutes. If you find the top of the loaf is browning too quickly, tent with aluminum foil. (Don&#8217;t be alarmed if there&#8217;s melted butter around the sides of the bread as it bakes, it will seep into the bread before it finishes.) Remove from the oven and place the pan on a wire rack. If desired, brush with melted butter for topping and sprinkle with sea salt.

Cool for 10 minutes in the pan, then remove from the pan and serve warm.

Cover and store leftovers at room temperature for up to 2 days or in the refrigerator for up to 1 week.

Tomato, Mozzarella and Basil Bruschetta

whole tomatoes, drained

basil leaves, washed and spun dry

French baquettes, sliced 1-inch thick (about 36 slices)

mozzarella

TOMATO, MOZZARELLA AND BASIL BRUSCHETTA, Giada De Laurentiis, EverydayItalian/Cocktail Party, Food Network, Whole Tomatoes, Basil, Olive Oil, Garlic, Baguettes,Mozzarella

In the bowl of a food processor, add drained tomatoes, 1 cup basil leaves, olive oil and 2 cloves garlic. Pulse until smooth, but somewhat chunky. Season with salt and pepper.

On a baking sheet, line up baguette slices. Toast in oven for about 3 minutes or until light golden brown. Working quickly, rub the remaining garlic on the toasted side of each slice and then lay a piece of mozzarella cheese on top. Place bread back in oven and melt cheese slightly, about 45 seconds. Remove from oven and spread one tablespoon of the tomato mixture on each piece.

Place bruschetta on decorative platter and garnish with basil leaves.

It was a big hit with my friends at my new year's eve party. Every piece was gone! Fairly easy to make, and it smelled and tasted delicious! I used whole, fresh Roma tomatoes instead of canned tomatoes, better taste. 

Want to take this over the top. Add a slice of hard salami under the cheese. So good....

I love this. I also use larger slices of Italian bread and serve it with soup!

Amazing I did it today my friends loved it and asked me for recipe , if u like a little kick to it and balsamic glazed over it it’s delicious 

Good recipe, but was a little too oily and garlicky. 

I used diced fire-roasted tomatoes and crushed the combined ingredients just slightly using a potato masher, rather than put through the food processor. Also, I added a dash of balsamic vinegar which brought out the sweetness of the tomatoes.

A smashing hit at our party!!  Used San Marzano canned tomatoes...the best!

Absolutely delicious!  I did use fresh tomatoes instead, tho.  

This has become one of our goto recipes for parties.  I have made it at least 10 times and it is always a hit.  Mince the garlic first so the rest can be chunky

https://www.foodnetwork.com/videos/giadas-bruschetta-mozzarella-0129584

Here's a one-minute demonstration of Giada's simple but elegant bruschetta.

Giada's Bruschetta Mozzarella

Recipe video above. Nothing beats homemade garlic bread!! Takeout will never taste as good because the garlic is not fresh so the preservatives give it a sour flavour. For the ultimate Garlic Bread experience, skip the fancy artisan bread and use an economical French stick / baguette with a softish thin crust instead.&nbsp;

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