I honestly didn’t know if I could come up with a better name for this than Decadent Garlic Bread. Everything about it is extra. It’s glorious and magnificent yet simple to make. I’ve seen versions of these at several Italian restaurants recently, and it’s time I put it on my holiday table this year—and, for that matter, yours. Get a nice crusty sourdough for this. As always, the amount of cheese is negotiable, meaning use more than I’ve listed in the recipe.
Decadent Garlic Bread
honestly didn’t know if I could come up with a better name for this than Decadent Garlic Bread. Everything about it is extra. It’s glorious and magnificent yet simple to make. I’ve seen versions of these at several Italian restaurants recently, and it’s time I put it on my holiday table this year—and, for that matter, yours. Get a nice crusty sourdough for this. As always, the amount of cheese is negotiable, meaning be generous!
- Yield: 4
Ingredients
1/4 cup/60 ml extra-virgin olive oil
3 to 4 cloves of garlic, grated
flaky sea salt
1 tsp ground black pepper
Half sourdough boule (about 9 oz/255 g), cut into 1/4 in/6 mm thick slices (See Notes)
1/4 cup/8 g freshly grated Parmesan
2 to 3 Tbsp chopped flat-leaf parsley
Instructions
- Preheat the oven to 325F/165C.
- In a small bowl, mix the olive oil and garlic. Stir in the salt and black pepper.
- Place the sourdough on a baking sheet. Brush each slice with the oil mixture and arrange them to form the boule. Brush the top and sides of the remaining oil. Bake in the oven for 10 to 12 minutes, until the garlic aroma comes through and the bread sizzles and turns a deeper shade of golden brown.
- Remove the bread from the oven. Top with grated Parmesan and parsley. Serve immediately.
Notes
- There are two ways to cut the sourdough. Either cut the bread all the way through or leave a tiny bit at one corner of the bread (similar to a fan or an accordion). The latter is a good option if you want your guests to pull the bread apart.
