The Garlic Bread is an American recipe, specifically Italian-American, usually served as an appetizer.
Garlic Bread is often translated into Italian as bruschetta, but in my humble opinion, improperly. The literal translation of garlic bread, or toasted garlic bread, better conveys the idea of what Garlic Bread is, which consists of slices of bread seasoned with garlic and butter (sometimes with olive oil) and garnished with parsley, chives, or other herbs of choice.
The main characteristic of Garlic Bread is that the bread is seasoned before toasting, and the loaf must be kept whole (i.e., with the slices cut but not separated) and then toasted in the oven.
The most frequently used bread is the French baguette, or alternatively, the ciabatta.
The basic version can be enriched with various additions, particularly cheeses like Parmesan or cheddar (which I haven’t tried yet but will definitely try given the success of this basic version!).
Today’s Light and Tasty section is dedicated to world recipes, and for the occasion, I decided to prepare my personalized homemade Garlic Bread. I used homemade bread loaves (not resembling either the baguette nor the ciabatta, but revealed absolutely suitable for the task) and used chives and basil grown at zero meters, meaning on my terrace. 😃
For the seasoning, I stuck to the American recipe using, daringly, butter. 😃 But don’t worry, to respect the light guidelines of the section (and my home), I used very little, half or even a third of what is used in American recipes. 😉
Are you curious to taste this delicious garlic bread?
The recipe for the bread loaves I used for this Garlic Bread is written separately, so I could give you better details, and with a few more steps.
If you want to try Garlic Bread with other doughs, here are some other basic recipes of mine:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2-3
- Cooking methods: Oven
- Cuisine: American
- Seasonality: All seasons
Ingredients
👉 The preparation times of the recipe refer to the time necessary for seasoning + toasting the Garlic Bread, necessarily excluding the preparation time of the bread loaves (for which I refer you to the previous recipe).
- 2 bread loaves (homemade, or alternatively 2 baguettes)
- 3 cloves garlic
- 1.75 oz butter
- chives (to taste)
- basil (to taste)
- pepper (to taste)
Tools
- Knife serrated bread knife
- Brush silicone kitchen brush
- Spoon
- Oven Sfornatutto
Steps
Slice the bread leaving the slices attached at the base so that the slices open while maintaining the shape of the loaf.
Finely chop the garlic and basil and cut the chives.
Put the two minces in two separate bowls.
Melt the butter.
Pour the melted butter into the two bowls and pepper to taste.
Insert the butter and aromatic mince between the bread slices using a teaspoon.
👉 I used the garlic and basil mince for one loaf and the garlic and chives mince for the other loaf, but you can combine the aromas as you like.
Finish by brushing the bread with aromatic butter.
Preheat the oven and bake for 5 minutes, or until the bread is toasted (it will remain soft inside).
Finish with a sprinkle of pepper and serve immediately hot.
🔸 For a richer version, you can add grated Parmesan to the butter (one or two tablespoons).
🔹 For a more Mediterranean version, you can replace the butter with extra virgin olive oil and season with oregano.
Salt-free Tips
I chose to make homemade bread loaves instead of buying baguettes because the salt-free bread available for sale is usually large-sized, in forms like Tuscan bread. I don’t think French baguettes are available in salt-free versions (if they exist, let me know!). In any case, I highly recommend trying my loaves, they turned out really great, and salt-free bread is always delicious for me!
If you’re interested in reducing or eliminating salt, always remember to:
▪ Decrease salt gradually, the palate has to get used to it gradually and shouldn’t notice the progressive reduction.
▪ Use spices. Chili, pepper, curry, nutmeg, cinnamon, cloves, cumin…
▪ Use herbs. Basil, parsley, oregano, thyme, sage, marjoram, rosemary, mint…
▪ Use seeds. Sesame, pine nuts, almonds, walnuts…
▪ Use spicy vegetables or fruits. Garlic, onion, lemon, orange…
▪ Use my salt-free vegetable granules and gomasio.
▪ Prefer fresh foods.
▪ Avoid cooking in water, prefer cooking methods that don’t disperse flavors (griddle, foil, steam, microwave)
▪ Avoid bringing the salt shaker to the table!
▪ Occasionally allow yourself a little indulgence. It’s good for the mood and helps perseverance.
If you don’t want to, or can’t, give up salt:
▪ You can still try my recipes by salting according to your habits.
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On my new WhatsApp channel and on Instagram, on the Facebook page, on Pinterest and in my two groups: Catia’s group, in the kitchen and beyond and Exactly what I was looking for! and if you want… subscribe to my Newsletter.
Other Light and Tasty recipes:
What world recipes have my colleagues from the Light and Tasty Team decided to cook?
Carla Emilia: Spinach Spätzle with butter and Parmesan
Claudia: Typical Argentinian Empanadas
Daniela: Non-alcoholic Sangria
Elena: Baked Vegetables with Harissa
Milena: Shrimp Curry with Coconut and Basmati Rice
