Parsley has long been thought to be a breath freshener, and maybe that’s why it’s so often included in garlic bread. It hasn’t been proven, however, so if you don’t like parsley, feel free to leave it out, or replace it with other herbs.

You can use whatever parsley you have – flatleaf and triple curled parsley will both work well. Basil and rosemary are also really tasty added in smaller amounts.

Cooking the garlic before adding it to your butter will help by removing the sharp garlic flavour. This slightly mellower garlic is much easier to stomach.

Be sure to let your cooked garlic cool down, however, or you’ll melt all the butter in your bowl! If you accidentally do this anyway, pop it in the fridge for 20 minutes to harden it back up. Start with room-temperature butter to make the mashing easier.

We make this one baguette at a time, freezing up to 5 servings for later meals. Obviously your servings will depend on your situation, but this recipe is intended for a standard supermarket long baguette.

If you do find yourself with extra butter, roll it up in some gladwrap and store in the fridge. It makes a fantastic addition to steaks and mashed potato.

 

Ingredients

1 long, or 3 short baguettes

150g butter (room temperature)

1 (packed) tablespoon fresh chopped garlic

1/4 c (loose) finely chopped parsley or other herbs

Pepper to taste

Method

Melt 25g butter in frying pan on a low heat.

Gently fry garlic in the butter for 2-3 minutes.

Remove butter and garlic from heat and allow to cool.

Once cool, combine all the ingredients (except the baguette) in a bowl.

Mash together with a fork.

Cut baguettes into your desired ‘type’ of garlic bread – vertically into 2cm thick rounds, or horizontally into longer pieces.

Spread butter thickly on both sides. Don’t be shy.

Wrap in tinfoil. Can be frozen at this point until ready to eat.

Before eating, defrost and heat in oven at 180°C,  or on BBQ for 10 minutes.

Or reheat from frozen in the oven at 180°C for 20 minutes.