THE BEST GARLIC BREAD

Crusty on the outside, soft in the middle and drenched in verdant butter, this garlic bread has no equal. It makes a little more garlic butter than you need, but you can use it to top broiled fish or baked potatoes. To save energy, throw the garlic in when you’re already using the oven for something else.

2 heads garlic

Extra virgin olive oil

1/2 cup (125 mL) unsalted butter, softened 1/4 tsp (1 mL) finely grated garlic

1/4 cup (60 mL) chopped flat leaf parsley Salt to taste

1 white baguette, cut in half horizontally Finely grated Parmigiano-Reggiano or Grana Padano for serving

1

Preheat oven to 400°F (204°C).

2 Cut a layer off top of garlic heads, just enough to expose tops of cloves. Place in a square of foil. Brush tops generously with oil. Wrap tightly and place on a small baking pan. Bake on middle rack until very soft, about 45 minutes. Remove from oven, carefully open foil and cool completely.

3 Squeeze garlic out of papery husks and place in food processor with butter, grated garlic, parsley and salt. Pulse, stopping to scrape down bowl several times, until smooth. Transfer to airtight container. Refrigerate for up to 3 days. Bring to room temperature before using.

4

Preheat oven to 450°F (232°C).

5 Place baguette halves, cut-sides up, on parchment-paper-lined baking tray. Spread generously with garlic butter, laying it on thick and going right to edges. Save rest for another use.

6 Bake on middle rack until golden brown at edges, 8 to 10 minutes. Remove from oven and sprinkle very lightly with cheese. Cut into pieces and serve immediately.

Serves 6 to 8