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Top tips for making garlic bread

Buttery, garlicky and cheesy. 3 amazing recipes and step-by-step galleries.

20 Sep 2012

I have seriaaas garlic breathe right now!

I’ve been playing in the kitchen and have some drool-worthy versions of garlic bread for you to serve at your next braai.

I’m really picky about my garlic bread, it needs to be stuffed with real butter.

You just know it’s a good one when you bite into a slice and the butter drips down your hands and face. 

Here’s a basic garlic butter recipe that you can pimp up with 3 scrumptious variations!

And if you don’t like the sound of all this butter, then have a go at my gorgeous basil pesto, fresh tomato and mozzarella option.

Basic garlic butter:

Makes enough for 1 large French loaf, baguette, ciabatta or 6 hotdog rolls

100 g softened salted butter
4 fat cloves garlic, crushed
¼ cup flat leaf parsley, chopped
Salt and pepper to taste

Mix until well combined. Spread generously in-between slices.

Pimped up variations

Cheesy garlic butter: This combo is delish with anything.

- Add 1 ½ cups combined grated cheddar, parmesan and mozzarella to the basic garlic butter recipe.

Tip: I like to use hot dog rolls for this one, sprinkle them with some more cheese and bake in a 200°C oven (not wrapped in foil) until golden and oozing with cheese!

To see a gorgeous picture gallery, click here.

Anchovy, olive and garlic butter: Great with lamb chops, steaks or any form of braaied fish.

This is my absolute favourite way to have garlic bread.

- Add 6 chopped anchovies, 8-10 chopped olives and the zest of 1 lemon to the basic garlic butter recipe.

Tip: Roll this butter up in a clingfilm sausage and firm it up in the fridge. Cut into slices and serve on top of your sizzling meat! Drooool!

Blue cheese butter: This is very rich and sumptuous, so try this as a starter or with a lovely vegetable salad.

- Add +- 70 g crumbled gorgonzola or a creamy blue cheese to basic garlic butter recipe.

Tip: Spread blue cheese butter between slices together with some onion marmalade and you have a winner.

Click here to see a step-by-step picture gallery.
Healthier option:

No butter here!

Caprese ciabatta: This bread is scrummy with anything!

- Spread with ¼ cup good quality basil pesto (or more) and fill with 4 ripe tomatoes thinly sliced and 1 ½ cups grated mozzarella.
- Slice ciabatta or baguette, spread with basil pesto and fill with sliced ripe tomato and mozzarella cheese. 

Tip: Do not wrap with foil, bake on a baking tray at 200°C for +- 20 minutes until golden, crispy and bubbling.

Click here to see a step-by-step picture gallery.

Tips for cooking garlic bread:

- Wrap the garlic breads in a single layer of foil.

- Cooking times vary according to size of bread loaf:

- Large baquettes/French loaves/ciabattas take +- 20 minutes in a 200°C oven.

- Small breads e.g. hotdog rolls take +- 10 minutes in a 200°C oven.

- Over coals? Make sure the heat is moderate. Time varies between 15 – 20 minutes turning all the while.

Check out Carey’s blog, Bitsofcarey and her monthly Crush! Monday to Sunday feature.
Follow her on twitter @bitsofcarey.

- Carey Boucher-Erasmus

Read more on: braai  |  south african  |  recipes

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