Garlic Bread

Given the comments about slicing, I use the same recipe but use softened butter rather than melted. Mix all the ingredients and spread on both sides of a horizontally sliced baguette or loaf. Put the two pieces back together, wrap in foil and bake at 400 for 15 minutes. I unwrap the bread and give it another few minutes to -crisp up a bit and then slice the halves into 2 or 3-inch slices. Easier to serve than having the diners tear off slices.

Keeping the slices not fully cut does make this work well, and the overall method is great. Just one change: I like to use half melted butter and half olive oil for the flavor combo our family prefers, and have even used only olive oil for some of the real advocates for that.

Slightly weird trick that my dad used when he made his delicious garlic bread. Once the bread is assembled, add a thin spread of mayo to the top of the loaf and sprinkle with grated parmesan. Wrap in foil and bake.

To make sure you don't slice all the way through, place a chopstick down each side of the bread. Cut down until you hit the chopstick. Easy peasy. This is a common technique for hasselback potatoes. Works well here, too.

This is quite good, but a messy eating experience as people try to tear off the gooey slices that haven't been cut through. I will be doing it again tonight but pre-cutting the slices after taking it out of the oven and before serving. Another recommendation: As the recipe suggests, GRATE the garlic! Don't try mincing it as it won't be small enough to make it palatable.

Can this be made ahead and frozen?

This is really good, but it's a messy way to prep garlic bread. Next time instead of melting the butter I'll mash the ingredients into it and use a knife to spread the mixture between the slices.

The flavors were good, but next time I will cut the bread in half lengthwise, spread the filling on the bottom half, add the top of the bread, wrap in foil and bake. It's too messy otherwise, and the garlic butter didn't stick to both sides of the bread when I made it as written.

I agree with those who slice through horizontally. I spread top and bottom to bake. When finished I then set the loaf on its side and cut slices all the way through. (They don't seem to squeeze as much as when cutting from the top of the loaf—the crust helps it hold its shape.) For extra flavor, I use marjoram rather than parsley, and if you're using Parmesan cheese, I wouldn't add extra salt, even 1/4 teaspoon.

Made last night for dinner party. Used my microplane to grate garlic. Was worried garlic was too strong when I tasted prior to slathering bread, but it was perfection. Agree w other comments: just soften the butter. DELISH!

Lots of these comments have me rolling my eyes. If you do it a completely different way, why are you commenting on this recipe? Obviously, horizontally cut baguette is the standard way and this recipe is a new way. I made this tonight and it was delicious. Maybe a little messy but it’s all contained in the foil so I’m not complaining. I love that the slices were saturated on both sides. Also kept the bread from being too crusty/crunchy. Genius.

No need to melt the butter - just use soft, room temperature butter and mash it all together.

Perhaps mash garlic into a paste. Grating garlic? Tends to stick to the grater, a waste of a rather dear ingredient. (>$10/# for organic garlic. GADZOIKS!) Mashing never slices all those capillaries just under the skin, either. Never hurts to supercharge the concoction with a dash of calabrian chili powder. ZING! In spring, garlic whips chopped fine capable of inspiring taste buds to tap dance -- there's something exciting about the extra dose of chlorophyll.

I found that slicing the bread this way resulted in a beautifully crispy outside but a soggy inside. I recommended baking the bread on its side (switching over halfway through the no foil on the top part) with the bread fanned out to get the insides a little more crispy.

I made as direction sans the mozzarella. Too perefect!