Brown Butter Garlic Bread
This is a reimagined version of the type of garlic bread my mom used to make - very simple, and super crunchy! After researching a lot of garlic bread recipes on Pinterest, I noticed a trend: a lot of garlic bread recipes are soggy from using soft bread and too much butter, or overwhelming because they’re basically just a log of gooey cheese.
Don’t get me wrong, I love lots of butter and gooey cheese, but I don’t want my garlic bread to steal the show when I serve it with dinner, I want it to be a beautiful and graceful accompaniment. Like the piano at a violin recital, it’s not center stage, but it fills out the atmosphere and helps the violin shine. That’s how garlic bread should be, in my opinion.
My garlic bread is very straight forward, stress free, and easy to throw together while dinner finishes cooking on the stove. It becomes a nice deep golden brown, and it’s entire exterior is crunchy and delicious. Warning for any other well-endowed bosom friends: this bread is crusty AF so try to wear a higher collar when consuming or you’ll be finding the crumbs in your cleavage for days.
PS: this also makes for EXCELLENT croutons! Whenever I have leftover pieces (which is admittedly rare) I toast them back up in the oven, then chop them into yummy little bite size bits for a salad or to garnish a hearty soup!
Brown Butter Garlic Bread
Ingredients
- 1 French baguette, cut in half lengthwise
- 1 stick of butter
- 4 cloves of garlic, minced
- Kosher salt
- 1/2 cup freshly grated parmesan cheese
Instructions
- Preheat the oven to 375 degrees.
- Heat butter in a small skillet over medium high heat. Once fully melted, cook for another 6 to 7 minutes or until the milk fat begins to brown on the bottom of the pan.
- Use a whisk to keep scraping them from the bottom of the pan. Keep over heat until it’s a nice medium golden, then stir in minced garlic, whisk together well, and quickly take off heat to prevent burning.
- Brush butter and garlic mixture evenly over the open faces of the baguette halves. Sprinkle a pinch of kosher salt over each half, then evenly cover in cheese.
- Bake for 15 to 20 minutes or until a nice dark golden brown.
