A Better Garlic Bread / Caramelized Garlic on Toast with Anchovies

A Better Garlic Bread / Caramelized Garlic on Toast with Anchovies

Based on 5 ratings

"Garlic bread is one of life’s finest, simplest pleasures, up there with a roast chicken and a perfect salad with lemon. It’s basic and should not be overthought. But do not treat it or mistake this as garlic butter on toast—or worse, soggy bread soaked in garlic butter—garlic bread is neither. The secret is treating it like french toast in the sense that you really, truly do need to soak the hell out of it, ensuring that the edges get golden brown and crisped while the center stays soft and tender. Yes, the anchovies are a secret weapon, but the garlic cloves, slowly softening and caramelizing in the oil, are the real hero. Don’t worry about getting the cloves too broken up—a few pieces here and there are a welcome addition. This butter mixture makes enough for 1 or 2 baguettes, depending on the baguette, but start with one and either way you’ll have some leftover—because to run out of garlic butter would be a true crime. Adapted from Nothing Fancy. Copyright © 2019 by Alison Roman. All rights reserved."

Difficulty

Easy 👌
25
min.
Preparation
10
min.
Baking
0
min.
Resting

Ingredients

Servings2
baguette
bulb
garlic
41⅔ ml
olive oil
20 g
anchovies
41⅔ g
butter (soft)
pinch
chili flakes (optional)
salt
pepper
flaky sea salt (for sprinkling)
parsley (for sprinkling)

Utensils

oven, pot (small), bowl, fork, baking sheet

  • Step 1/4

    • oven

    Preheat the oven to 425°F.

  • Step 2/4

    • 41⅔ ml olive oil
    • 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)
    • pinch chili flakes (optional)
    • salt
    • pepper
    • baguette
    • bowl
    • fork

    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.

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