Garlic Bread with Parmesan and Miso

Ingredients

• 1 Rustic batard-shaped loaf (About 1 pound; use a loaf with a sturdy crumb and crisp crust)
• 6 cloves Garlic (Chopped into uneven pieces no larger than about 1/4 inch)
• 3 tbsp Extra-virgin olive oil (For sautéing the garlic)
• 4 tbsp Unsalted butter ( softened; the hot garlic and oil are poured directly over it)
• 1 tbsp White miso (Stir into the butter mixture)
• 0.25 cup Parmesan cheese (Finely grated)
• 2 tbsp Fresh parsley (Finely chopped; optional garnish or mixed into the spread)
• Kosher salt (To taste; use sparingly because miso and Parmesan are salty)
• Black pepper (To taste)

Steps

1. 1

   Heat the oven to 425°F (220°C). Line a baking sheet with foil or parchment. Split the loaf in half lengthwise, or slice it crosswise into thick slabs while keeping the pieces together if preferred.

2. 2

   Place the chopped garlic and olive oil in a small skillet over medium-low heat. Cook, stirring frequently, until the garlic is lightly golden and fragrant, about 3 to 5 minutes. Do not let it become dark brown or burnt.

3. 3

   Remove the skillet from the heat just before the garlic reaches the desired color. Immediately pour the hot garlic and oil directly onto the softened butter in a heatproof bowl; the butter will melt and the mixture will cool the garlic so it does not continue cooking.

4. 4

   Add the white miso, grated Parmesan, parsley, and a few grinds of black pepper to the butter mixture. Stir until smooth and evenly combined. Taste before adding any salt, since the miso and cheese provide substantial seasoning.

5. 5

   Spread the garlic-butter mixture evenly over the cut surfaces of the bread, working it into the crumb and all the way to the edges.

6. 6

   Place the bread cut-side up on the prepared baking sheet. Bake for about 10 to 12 minutes, until the topping is bubbling and the edges of the bread are crisp and golden.

7. 7

   For a more deeply browned surface, switch the oven to broil and broil for 1 to 2 minutes, watching closely so the garlic and Parmesan do not burn.

8. 8

   Let the garlic bread cool for a few minutes, then cut into portions and serve warm.

Notes

The source page indicates that access to the full recipe requires membership, so quantities and some method details are reconstructed from the visible description and standard technique. The key author-provided tip is not to overcook the garlic: stir often as it begins to brown and pour the garlic and oil over the butter immediately after removing the pan from the heat.

Nutrition per serving

• side dish
• bread
• baked
• American
• vegetarian
• savory
• garlic bread
• family-style