Growing up in a heavily Italian area of New York, I’ve had every type of garlic bread imaginable. Garlic knots, garlic rolls, French-bread-cut-in-half garlic bread… the delicious list goes on. I have two favorite garlic bread experiences in recent memory. The first was the French bread type of garlic bread at a restaurant called Parm (think old standby Italian spot meets trendy, Instagram-worthy chain). The second was from a pizza place on the Upper West Side, and it entailed six, count ’em, SIX, garlic knots smothered in a melty layer of mozzarella cheese. It was those knots that got me thinking, “I should make this myself so that I can eat them ALL THE TIME!!! Will I gain weight? Probably… but that’s a small price to pay for such a satisfying lifestyle”.
I came down a little from that initial cheese high, but was still craving more. So, you guessed it! I decided to marry these two garlic rich experiences and make my own supply.
1 baguette, cut crosswise and then lengthwise
1 1/2 cups shredded mozzarella
1/4 cup grated parmesan
6 Tbsp butter, melted
5-6 garlic cloves, finely chopped
2 Tbsp chopped parsley
Garlic powder, to taste
Italian seasoning, to taste
1/2 cup red sauce, if desired
Makes 4 large servings or 8 small servings (i.e. for a non-monster unlike myself)
Preheat the oven to 350 degrees. Line a baking sheet with foil. Place the cut baguette, crust side down, on the sheet. Set aside.
Sprinkle garlic powder and Italian seasoning into the melted butter. Add the chopped garlic cloves and stir. Refrigerate for 10-15 minutes, or until the butter has started to harden again.
Spread the butter mixture over the doughy parts of the baguette. Sprinkle the baguette slices with mozzarella, dividing it evenly over each one. Repeat with the parmesan.
Bake for 15 minutes, then broil for 2-3 minutes, or until the cheese starts to bubble and brown. If you don’t have a broiler you can skip this step, but it makes the flavor even better!
Heat up your red sauce in the microwave or in a small saucepan.
Sprinkle the baguettes with parsley and let cool until it is nice and warm but not hot. Dip in your red sauce and enjoy!!