A Better Garlic Bread / Caramelized Garlic on Toast with Anchovies
oven, pot (small), bowl, fork, baking sheet
Step 1/ 4
Preheat the oven to 425°F.
Step 2/ 4
- 41⅔ ml olive oil
- ⅓ bulb garlic
- 20 g anchovies
- pot (small)
Heat the garlic (cloves separated, peeled, and smashed with the back of a knife) and oil in a small pot over medium heat. Cook until the garlic has started to audibly sizzle, about 3 minutes. Reduce the heat to the lowest possible setting and continue to cook until the garlic is totally tender and golden brown, 15 to 20 minutes. Add the anchovies (drained) and remove from heat.
Step 3/ 4
- 41⅔ g butter (soft)
- ⅓ pinch chili flakes (optional)
- ⅓ baguette
Transfer the oil mixture to a medium bowl along with the butter and red pepper flakes. Using a fork, smash everything together so that the garlic cloves break down and everything turns into a delicious, creamy paste. Season with salt and pepper. Using a spoon, evenly distribute this deliciousness onto each half of the bread (halved lengthwise), letting it really soak in there.
Step 4/ 4
- parsley (for sprinkling)
- flaky sea salt (for sprinkling)
- baking sheet
Place the bread on a rimmed baking sheet and bake until the edges are golden brown, with soft and supple centers (the only time I’ll use the word supple), 8 to 10 minutes. Remove from oven and sprinkle with flaky salt and parsley (finely chopped), if using.
Enjoy your meal!