Garlic-Parmesan Bread

This warm, crusty French bread is generously topped with butter, garlic and freshly grated Parmigiano-Reggiano. Garlic powder makes the everyday version especially quick and easy, while the fresh-garlic variation adds an extra layer of flavor when time allows.

Serves: 6 to 8
Prep time: 10 minutes
Cook time: 5 to 15 minutes, depending on the bread

Ingredients

• 1 take-and-bake (par-baked) French loaf
• 6 tablespoons good-quality butter, preferably European-style, softened
• 1 to 1½ teaspoons garlic powder, or to taste
• 1½ to 2 cups freshly grated Parmigiano-Reggiano, using the large holes of a box grater
• Kosher salt or flaky finishing salt
• 2 tablespoons chopped fresh parsley

Instructions

1. Preheat the oven to 425°F.
2. Slice the French loaf in half lengthwise. For easier handling and serving, the loaf may also be cut in half crosswise to create four sections.
3. Place the take-and-bake loaf cut-side up on a baking sheet and bake for approximately 8 minutes, or until the exterior begins to crisp and the cut surface is warm. NOTE: When using a fully baked French loaf, skip this initial baking step.
4. Remove the bread from the oven and spread the softened butter generously over each cut side.
5. Sprinkle the garlic powder evenly over the buttered bread. Use enough to give the bread a distinct garlic flavor without completely covering the surface.
6. Top generously with the freshly grated Parmigiano-Reggiano, pressing it lightly into the butter so it stays in place.
7. Return the bread to the oven and bake for approximately 4 to 6 minutes, or until the cheese has melted and is just beginning to turn golden brown.
8. Remove the bread from the oven and finish with a light sprinkle of kosher or flaky salt and the chopped parsley.
9. Allow the bread to cool for 1 to 2 minutes, then slice it into generous serving-size pieces and serve warm.

Fresh Garlic-Butter Variation

For a fresh-garlic version, replace the softened butter and garlic powder with:

• 3 to 4 garlic cloves, very finely chopped
• 4 tablespoons butter
• 2 tablespoons extra-virgin olive oil

Melt the butter with the olive oil in a small skillet over low heat.

Add the chopped garlic and cook very briefly, stirring constantly, just until fragrant. Do not allow the garlic to brown.

Remove the pan from the heat and allow the garlic to sit in the warm butter and oil for approximately 5 minutes. This mellows the garlic’s sharpness and allows its flavor to infuse the mixture.

Brush the garlic butter generously over the warmed take-and-bake bread or the unheated fully baked loaf. Top with Parmigiano-Reggiano and continue with the recipe as directed.

Cook’s Note

A take-and-bake loaf works especially well because the initial baking step creates a crisp exterior while keeping the center tender.

When using a fully baked French loaf, skip the initial 8-minute bake. Add the butter and garlic, top with Parmigiano-Reggiano, and bake only until the cheese melts and begins to brown.