Crispy Parmesan Garlic Bread

Ingredients

• 1 Head of garlic (Peeled cloves, for confit)
• 0.5 cup Olive oil (For garlic confit; the remaining oil can be reserved for another use)
• 0.5 cup Unsalted butter (At room temperature)
• 0.25 cup Fresh parsley (Chopped)
• 0.25 cup Parmesan cheese (Grated, for the garlic butter)
• Black pepper (To taste)
• 1 Bread (A loaf or large bread, sliced or with deep cuts without separating completely)
• 1 cup Melting cheese (Grated; to place on top of the bread)

Steps

1. 1

   Place the peeled garlic cloves in a small skillet and cover them with olive oil. Confit them over low heat, without letting the oil boil intensely, until they are very soft, tender, and lightly golden; this will take approximately 25–30 minutes.

2. 2

   Remove the garlic confit from the oil and let it cool for a few minutes. Reserve the oil for another use if desired.

3. 3

   In a food processor, combine the room-temperature butter, garlic confit, chopped parsley, grated parmesan, and black pepper to taste.

4. 4

   Process until you have a smooth, creamy, and well-integrated garlic butter, with the bits of parsley distributed throughout the mixture.

5. 5

   Preheat the oven to 200 °C. While it heats up, slice the bread or make deep cuts, taking care not to separate it completely so it retains its shape.

6. 6

   Fill each cut with the garlic butter. You can use a pastry bag to insert it easily or distribute it with a spoon, making sure it reaches the bottom of the cuts.

7. 7

   Place the filled bread on a baking sheet, preferably on parchment paper or aluminum foil for easy cleanup.

8. 8

   Spread the grated cheese over the bread and between the cuts, so it melts and browns evenly.

9. 9

   Bake for 8–12 minutes, until the bread is crispy at the edges, the butter is bubbling, and the cheese has melted and browned. Serve hot.

Notes

Exact quantities do not appear in the description or audio; they were estimated for a large loaf of bread. The video mentions that the dough recipe was published the day before, but that recipe is not available in the provided source. Keep an eye on the garlic during the confit process: it should soften and turn lightly golden, not burn.

Nutrition per serving

• appetizer
• side dish
• bread
• baked
• vegetarian
• with cheese
• garlic
• italian cuisine