I love garlic bread. From the old-school foil pouch of soft French bread, sliced and slathered with butter, wrapped in foil and baked, all the way to thick, crunchy chewy slices of buttery Texas toast, and pretty much everything in between. Years ago, my mom introduced our family to a new twist on garlic bread. Not only is it delicious, but it is super-fast to create, and can be whipped up if you remember at the last minute that your pasta and salad meal is missing that all-important accompaniment.
The only caveat is that it can (and occasionally does) burn if you aren’t watching it like a hawk. A lower broiler setting and a lower shelf can prevent scorching, while encouraging the cheese and butter to heat and bubble nicely.
Open-Face Garlic Bread
1 large loaf bakery-style French bread, split open lengthwise (if using a thin baguette, reduce the amount of butter, garlic and cheese accordingly)
1/4 to 1/2 cup butter, softened to “smear” texture
1-2 cloves (1-2 teaspoon diced) garlic
1/4 cup Parmesan cheese; more to taste
Fresh diced parsley
Heat broiler to high (if you dare) or low); place rack one notch away from broiler. Mix butter, garlic and Parmesan together. Spread evenly on bread. Sprinkle with diced parsley. Place under broiler and broil for 1-2 minutes or until the bread has toasted and the cheese is bubbly. Slice into one- to two-inch slices and serve. Makes 8 servings; you can easily cut the recipe in half and use the rest of the loaf for French toast or something else.