Author Notes: You can use any shape bread, but just estimate a similar surface area to the loaf indicated below. I like a thin, crackly-crusted, airy-crumbed, Italian-style loaf best. —Emma Laperruque
Makes: 1 loaf
Prep time: 15 min
Cook time: 55 min
heads garlic, broken into cloves, smashed, if you please, and peeled
cup unsalted butter
lengthy, airy loaf Italian bread (roughly 9 x 4 inches in length)
garlic cloves, smashed and peeled
teaspoon kosher salt
cup parsley leaves, roughly chopped
teaspoons grated pecorino or Parmesan
- Make the garlic confit. Melt the butter over low heat in a small saucepan and add the garlic. Gently simmer until the garlic and butter are both golden—about 45 minutes—stirring every so often to make sure no one is cooking too fast. Remove from the heat and let cool for a few minutes.
- Meanwhile, halve the bread horizontally. Score into 1 1/2-inch wide pieces—so, slashing most of the way, but not all of the way through—for tearing apart later. Preheat the oven to 400° F. Line a rimmed sheet pan with a silicone mat or parchment or non-stick foil.
- Add the garlic confit (including all that butter!) to a food processor along with the raw garlic and salt. Pulse until mostly smooth. Add the parsley and pulse a couple times just to incorporate. Spread this butter mixture all over the cut-side of the bread. Add the bread to the sheet tray with the buttered side facing up.
- Bake for about 10 minutes until the bread is toasty and the top is colorful and brown. Immediately sprinkle with the grated cheese. Serve warm.
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