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Grilled Herb Garlic Bread

Grilled Herb Garlic Bread


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Ingredients

  • 2 sticks unsalted butter, cut into pieces
  • 4 garlic cloves, minced
  • 1 Teaspoon kosher salt
  • 1/2 Cup finely chopped flat-leaf parsley
  • 2 large round loaves of crusty bread, halved horizontally

Directions

Prepare the grill for cooking.

Heat the butter with garlic and salt over moderate heat, stirring until melted. Transfer to a bowl and cool. Stir in parsley and pepper to taste.

Brush cut sides of bread with half the garlic butter. Grill the bread, cut sides down, for 2 minutes. Turn bread over, and brush with remaining garlic butter. Grill for another 2 minutes, until golden brown.

Nutritional Facts

Servings8

Calories Per Serving334

Folate equivalent (total)54µg14%


Herbed Garlic Bread

Gentl and Hyers for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Amy Wilson.

There are two proper ways to use garlic: pounding and blooming. Pound raw garlic into a paste that dissolves into food, leaving behind only a faint rumor of its presence. To cook garlic, sizzle but don't brown it before adding it to food — this is blooming, and it will tame garlic's raw fire. Put both techniques into practice to make this unforgettable loaf of garlic bread. First, make a garlic butter rich with herbs and Parmesan. Then, score the loaf into thick slices and slather each with butter. Wrap and bake, then pull the steaming, mahogany-crusted bread from the oven, and stuff each slot with herb salad. The fragrant loaf will barely have a chance to cool before everyone at the table begins to tear into and devour it.


Herbed Garlic Bread

Gentl and Hyers for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Amy Wilson.

There are two proper ways to use garlic: pounding and blooming. Pound raw garlic into a paste that dissolves into food, leaving behind only a faint rumor of its presence. To cook garlic, sizzle but don't brown it before adding it to food — this is blooming, and it will tame garlic's raw fire. Put both techniques into practice to make this unforgettable loaf of garlic bread. First, make a garlic butter rich with herbs and Parmesan. Then, score the loaf into thick slices and slather each with butter. Wrap and bake, then pull the steaming, mahogany-crusted bread from the oven, and stuff each slot with herb salad. The fragrant loaf will barely have a chance to cool before everyone at the table begins to tear into and devour it.


Herbed Garlic Bread

Gentl and Hyers for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Amy Wilson.

There are two proper ways to use garlic: pounding and blooming. Pound raw garlic into a paste that dissolves into food, leaving behind only a faint rumor of its presence. To cook garlic, sizzle but don't brown it before adding it to food — this is blooming, and it will tame garlic's raw fire. Put both techniques into practice to make this unforgettable loaf of garlic bread. First, make a garlic butter rich with herbs and Parmesan. Then, score the loaf into thick slices and slather each with butter. Wrap and bake, then pull the steaming, mahogany-crusted bread from the oven, and stuff each slot with herb salad. The fragrant loaf will barely have a chance to cool before everyone at the table begins to tear into and devour it.


Herbed Garlic Bread

Gentl and Hyers for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Amy Wilson.

There are two proper ways to use garlic: pounding and blooming. Pound raw garlic into a paste that dissolves into food, leaving behind only a faint rumor of its presence. To cook garlic, sizzle but don't brown it before adding it to food — this is blooming, and it will tame garlic's raw fire. Put both techniques into practice to make this unforgettable loaf of garlic bread. First, make a garlic butter rich with herbs and Parmesan. Then, score the loaf into thick slices and slather each with butter. Wrap and bake, then pull the steaming, mahogany-crusted bread from the oven, and stuff each slot with herb salad. The fragrant loaf will barely have a chance to cool before everyone at the table begins to tear into and devour it.


Herbed Garlic Bread

Gentl and Hyers for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Amy Wilson.

There are two proper ways to use garlic: pounding and blooming. Pound raw garlic into a paste that dissolves into food, leaving behind only a faint rumor of its presence. To cook garlic, sizzle but don't brown it before adding it to food — this is blooming, and it will tame garlic's raw fire. Put both techniques into practice to make this unforgettable loaf of garlic bread. First, make a garlic butter rich with herbs and Parmesan. Then, score the loaf into thick slices and slather each with butter. Wrap and bake, then pull the steaming, mahogany-crusted bread from the oven, and stuff each slot with herb salad. The fragrant loaf will barely have a chance to cool before everyone at the table begins to tear into and devour it.


Herbed Garlic Bread

Gentl and Hyers for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Amy Wilson.

There are two proper ways to use garlic: pounding and blooming. Pound raw garlic into a paste that dissolves into food, leaving behind only a faint rumor of its presence. To cook garlic, sizzle but don't brown it before adding it to food — this is blooming, and it will tame garlic's raw fire. Put both techniques into practice to make this unforgettable loaf of garlic bread. First, make a garlic butter rich with herbs and Parmesan. Then, score the loaf into thick slices and slather each with butter. Wrap and bake, then pull the steaming, mahogany-crusted bread from the oven, and stuff each slot with herb salad. The fragrant loaf will barely have a chance to cool before everyone at the table begins to tear into and devour it.


Herbed Garlic Bread

Gentl and Hyers for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Amy Wilson.

There are two proper ways to use garlic: pounding and blooming. Pound raw garlic into a paste that dissolves into food, leaving behind only a faint rumor of its presence. To cook garlic, sizzle but don't brown it before adding it to food — this is blooming, and it will tame garlic's raw fire. Put both techniques into practice to make this unforgettable loaf of garlic bread. First, make a garlic butter rich with herbs and Parmesan. Then, score the loaf into thick slices and slather each with butter. Wrap and bake, then pull the steaming, mahogany-crusted bread from the oven, and stuff each slot with herb salad. The fragrant loaf will barely have a chance to cool before everyone at the table begins to tear into and devour it.


Herbed Garlic Bread

Gentl and Hyers for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Amy Wilson.

There are two proper ways to use garlic: pounding and blooming. Pound raw garlic into a paste that dissolves into food, leaving behind only a faint rumor of its presence. To cook garlic, sizzle but don't brown it before adding it to food — this is blooming, and it will tame garlic's raw fire. Put both techniques into practice to make this unforgettable loaf of garlic bread. First, make a garlic butter rich with herbs and Parmesan. Then, score the loaf into thick slices and slather each with butter. Wrap and bake, then pull the steaming, mahogany-crusted bread from the oven, and stuff each slot with herb salad. The fragrant loaf will barely have a chance to cool before everyone at the table begins to tear into and devour it.


Herbed Garlic Bread

Gentl and Hyers for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Amy Wilson.

There are two proper ways to use garlic: pounding and blooming. Pound raw garlic into a paste that dissolves into food, leaving behind only a faint rumor of its presence. To cook garlic, sizzle but don't brown it before adding it to food — this is blooming, and it will tame garlic's raw fire. Put both techniques into practice to make this unforgettable loaf of garlic bread. First, make a garlic butter rich with herbs and Parmesan. Then, score the loaf into thick slices and slather each with butter. Wrap and bake, then pull the steaming, mahogany-crusted bread from the oven, and stuff each slot with herb salad. The fragrant loaf will barely have a chance to cool before everyone at the table begins to tear into and devour it.


Herbed Garlic Bread

Gentl and Hyers for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Amy Wilson.

There are two proper ways to use garlic: pounding and blooming. Pound raw garlic into a paste that dissolves into food, leaving behind only a faint rumor of its presence. To cook garlic, sizzle but don't brown it before adding it to food — this is blooming, and it will tame garlic's raw fire. Put both techniques into practice to make this unforgettable loaf of garlic bread. First, make a garlic butter rich with herbs and Parmesan. Then, score the loaf into thick slices and slather each with butter. Wrap and bake, then pull the steaming, mahogany-crusted bread from the oven, and stuff each slot with herb salad. The fragrant loaf will barely have a chance to cool before everyone at the table begins to tear into and devour it.



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