Outrageous garlic bread from Modern Comfort Food (page 177) by Ina Garten

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Notes about this recipe

  • CaraGulati on February 12, 2023

    Fabulous! I used more garlic than called for and roughly chopped it after smashing. The house smelled amazing!

  • jay.moe on January 07, 2021

    I roasted the garlic in a dry pan until it was soft. There was quite a bit of parmesan cheese, which I will cut back on the next time. It was good garlic bread.

  • kateiscoooking on December 12, 2020

    Outrageous is the right name. This is fantastic.

  • averythingcooks on November 09, 2020

    I also made 1/3 of the butter mixture & eyeballed how much baguette we would (ie should) eat - there is leftover butter that WILL get used! I included all of the flavourings with extra red pepper flakes. Perhaps I didn't simmer the garlic long enough but after mashing it, I still had some big pieces so I ran 2 small, sharp knives through it as though I was cutting butter into flour. We both devoured this beside last night's soup!

  • anya_sf on October 20, 2020

    I made 1/3 of the butter mixture, omitting the red pepper flakes (son doesn't like them). That was a generous amount for a 10" ciabatta. The garlic bread was delicious, although the garlic itself, basically being poached in butter, was much milder than my usual recipe. The boiling water garlic peeling tip was great.

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