Best way to prepare garlic for garlic bread?
Asked by
juniper (
1910
)
March 2nd, 2009
My friends and I are debating over the better way to do garlic bread: either with crushed garlic or finely shredded garlic pulp (using a french style garlic grater).
What do you think?
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8 Answers
I like crushed, though I’ve never tried making garlic bread using pulp. Try one loaf (or two havles) or each?
@poofandmook, that does look tasty. I don’t have mayo or cheese in the house though. Next time.
i find a great way to do it is as follows:
partially toast the bread,if possible.
lightly brush with olive oil.
cut the top off a head of garlic (not a clove, a head)
rub the open end against the bread.
after you have rubbed the bread sufficiently, finely mince 5–6 cloves (really depends on taste and size of bread) and sprinkle over bread. finish toasting.
I do the whole rub thing as well, I don’t really like crushed garlic in general. I prefer lots of garlic chopped, minced in other dishes.
Crush in a garlic press add to butter then spear on the bread. Bake it off in the oven.
I do kind of what @gooch does. I crush it in a garlic press, cook it in butter for a short period of time, and then paint on the bread with a paint brush, making sure the garlic is spread around evenly. I use a loaf of french bread that is cut almost all the way through into diagonal slices, and I paint between each slice. Then I wrap it in foil, and put it in the oven long enough to make it hot.
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