Garlic Bread
This is the same garlic bread served at the Los Angeles Country Club and at The Smokehouse. I got this recipe from Helen Reeves Pearson. It is very important to use the right kind of cheese. If you can find Kraft Macaroni and Cheese Topping, you can use that instead of having to raid boxes of Kraft Mac and Cheese. Do not try to use other brands, the cheese is not the same!
This is the same garlic bread served at the Los Angeles Country Club and at The Smokehouse. I got this recipe from Helen Reeves Pearson. It is very important to use the right kind of cheese. If you can find Kraft Macaroni and Cheese Topping, you can use that instead of having to raid boxes of Kraft Mac and Cheese. Do not try to use other brands, the cheese is not the same!
- Carbohydrate 48.03139679486 g
- Cholesterol 63.20625 mg
- Fat 25.27507275641 g
- Fiber 2.04942315558285 g
- Protein 11.17033108974 g
- Saturated Fat 15.42701 g
- Serving Size 1 1 Serving (116g)
- Sodium 748.073749999754 mg
- Sugar 45.9819736392772 g
- Trans Fat 1.82474275641 g
- Calories 459 calories
Step-by-step
- Combine all ingredients except bread in mini food processor.
- Process then spread on slices of bread.
- Broil sliced bread just until melted.
Golden bubbles fringe the edges of softened butter as the broiler heat catches the grated parmesan, turning the surface into a deeply savory crust. Achieving this exact texture requires a mini food processor to fully homogenize the raw garlic, butter, and cheese into a spreadable paste before it ever touches the bread. When adapting this method for different yields, scale the butter and garlic linearly, but watch the broiler closely since a half-loaf will brown faster than a full loaf under direct radiant heat. Position the oven rack approximately six inches from the heating element to prevent burning the edges before the center melts. French bread slices should be cut to a uniform thickness of three-quarters of an inch to ensure even heating across the entire pan. Any extra spread can be stored in an airtight container in the refrigerator for up to five days, though cold butter mixtures require thirty minutes at room temperature before they become pliable enough to knife onto fresh bread. Day-old baked slices lose their crispness quickly, but reviving them takes only three minutes in a 350-degree oven to restore the original crumb texture.
