Garlic Bread 2 Ways
Description
Two techniques for two different styles of garlic bread. Amounts listed are “to taste”, use as little for as much as you like. The better your bread and olive oil, the better these will be.
Ingredients
The Infused & Broil (vegetarian)
The Toast & Scrape (vegan)
Preheat the oven or toaster-oven to 200C/400F
The Infused & Broil
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Melt the butter in a small pot with the olive oil over low or medium heat. Add the minced garlic, stir and take the pan off the heat.
Slice a section of baguette horizontally to make two halves with the interior exposed. Place on a baking sheet.
Spoon the garlic/oil/butter mixture over the cut sides o the bread, trying to make it as even as possible. Sprinkle with fresh basil or parsley (or omit) and the with parmesan cheese. Add salt and pepper, if you like.
Pop the baking sheet into the preheated oven with the rack near the top. Keep an eye on it - you may need to turn the pan around if your oven heats unevenly.
After about 10 minutes, if it looks like you want it a little more toasted/melted/browned, turn the oven to broil so that the bread is close to the heated top element. Watch it closely at this point so that it doesn't burn.
When it's nicely toasted and the cheese has melted, take it out of the oven and slice the pieces crosswise into smaller chunks.
The Toast & Scrape
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Slice a section of baguette horizontally to make two halves with the interior exposed. Pop it in the oven near the top (using the broil function) or into a toaster-oven to toast with nothing else on it.
When the bread is toasted and brown, rub the cut side of the garlic halves over the bread. Drizzle with good olive oil and sprinkle with salt.
Cut into smaller pieces and serve.
Note
Optional additions:
zhug, harissa or roasted red pepper paste added after the bread comes out of the oven/toaster;
za'atar, sumac or other spice/blend added before baking;
minced preserved lemon, capers, olives or grated fresh tomato to make a variation on pan con tomate added after the baking.