I take garlic bread quite seriously, and if it’s perfectly made it becomes one of the foods I simply cannot resist.

A while ago I came across an article on the Guardian UK blog about how to make a perfect garlic bread. From the start, the authors musings about this irresistible snack totally resonated with me. I agreed with everything she said. She had done thorough research into a range of recipes by popular celebrity cooks and compared them all against each other. She clearly is as into garlic bread as I am.

While each of the offerings by Nigella, Jamie, Nigel and Ina had their merits, she finally settled on what she perceived to be her perfect baked garlic bread and I totally agreed with her in every way.

I decided to test this recipe using coriander (cilantro) instead of parsley because I know what that tastes like. I had also never used Parmesan cheese in the past, so was eager to give this a go.

You can read the brilliant article by Felicity Cloake here.

The other adjustment I made have I used a baguette vs the ciabatta loaf she recommends. I think ciabatta would be better because its softer and will crisp up beautifully when the foil is opened and all the herby butter browns the crust.

I also omitted the squeeze of lemon juice with my version as I felt it was better suited to parsley than cilantro. But you can decide.

The recipe will make 1 large garlic loaf:

  • 1 loaf of ciabatta bread or a large baguette (2 small)
  • 100g salted butter softened to room temperature
  • a small handful of coriander leaves finely chopped (about 2 T)
  • 4 cloves of garlic crushed
  • 30g of finely grated Parmesan cheese (and a bit extra to sprinkle over the loaf)
  • (a squeeze of lemon juice if desired)

Preheat the oven to 200 C. Mix all of the above ingredients thoroughly to combine. Slice the bread loaf into desired slices, ensuring that you don’t cut all the way through. I like fairly thick slices. Spread the butter mix fairly generously between all the cut slices, without overdoing it, you don’t want to land up with dripping oil-soaked bread. Sprinkle the extra Parmesan over the bread and wrap in foil. Bake for 20 minutes and then open the foil and bake for a further 5 minutes to brown the loaf. (I left the last step out as the bread I used was already fairly brown and crispy).

My verdict:

  • This is probably, almost definitely the best-ever garlic bread I have ever had.
  • Now that I have eaten it with Parmesan, I will never leave this out. The cheese melts into the butter so when you pull the bread apart you see melting stringy bits. It also adds a lovely flavour.
  • The coriander tastes just as good as the parsley so I will use either in the future.
  • The garlic is super pungent which I love, but if you want it milder, reduce the quantity down to 2 or 3 cloves

How do you like your garlic bread?

I look forward to connecting with you again in the future.

Instagram

Visit my Drizzle and Dip Facebook page to get updates of all my posts.

I can also be found enthusiastically pinning beautiful food images on Pinterest. 

 

SaveSave

42 Comments

  1. Things to be thankful for today… 1. Than I’m not a Vampire 2. that I am allowed bread and 3. that you made this post so that I can torture my man with it tonight LOL… Thank you this looks superb 🙂 ..

  2. Wow! I love garlic bread, but should get even hotter with coriander and parmesão.Ideal for a barbecue. Gina kisses xx

  3. I love coriander and love the thought of using it instead of parsley. The lemon might work because a lot of Thai cooking combines coriander, lemon and garlic.

  4. Hi there, I love the recipes posted on this blog, but is there a ‘print friendly’ way of printing out these recipes? If I try and print the recipes, I end up printing anywhere between 9 and 19 pages?? Any tips appreciated….

  5. Sam

    Hi Liz, thanks for your comment, appreciate it, I am looking into a printer option and to see whether this is possible with my particular theme. In the meantime (and what I do with other sites) is I just copy and paste the recipe into a word doc and then print that.

  6. Sam

    Hi Suzie, yes I am defs going to try a light spritz of lemon next time too. 🙂

  7. Sam

    Thanks and always a pleasure Flee (love this name)x

  8. Sam

    Enjoy Louise and let me know what you thought.

  9. I tried this recipe and loved it! I also shared it with my readers too: bit.ly/OOs322

  10. What a fabulous recipe for garlic bread, and the pictures are gorgeous as well!

  11. Sam

    Thanks Lauren, it is rather decadent isn’t it 🙂

  12. Hi I am new to the cooking and baking world. I love the simplicity of the recipe above. Wanted to ask thought, can one use aluminum foil in the oven? or are there oven friendly foils available in the market?

  13. Sam

    HI Poonam, yes you must use aluminium foil, it is the only kind of foil to use in the oven

  14. I just loooooove gralic bread. I have been in Gran Canaria tree times(!) and I love their garlic bread, I ate garlic bread every time we went eating. I think of them as the original ones, not the ones that we can get in the market stores here in Norway….

    I have to try this one out?

  15. *I have to try this one out?

    Why did it change to a question mark…? ( Embarrassed laughter)

  16. I LOVE carbs! This seems amazing! Can’t wait to try it out! Thanks so much for sharing!

  17. Sam

    Enjoy Janette – Im obsessed with garlic bread.

  18. thank you this worked great! can i freeze the left over spaghetti squash or how long does it keep in the fridge?

  19. I made this last night, and it was wonderful! I added sauteed onions and mushrooms. My boyfriend loved it.

  20. Sam

    That sounds lovely Hannah and glad it was enjoyed

  21. Sam

    Hi Hannah and yes you can freeze leftover spaghetti squash in portions. I have only ever done it with bolognese sauce on top and it worked very well.

  22. I love to cook in my crockpot! Thank you for the great recipes! There are so many to choose from and now I have to see which one or ones I want to try first. Thank you!

Write A Comment