Crispy Baguettes with Roasted Garlic, Herbs, and Parmesan - photo 1
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Crispy Baguettes with Roasted Garlic, Herbs, and Parmesan

Pikantne Appetizers Additions New Year's Eve 80 min Easy 14 wyświetleń ~15.42 PLN - (0)
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Description

Here’s a recipe that will change your perception of classic garlic bread. Instead of raw, sharp garlic, we use a whole head roasted in aromatic olive oil, which gives it an extraordinary sweetness and depth of flavor. The flesh becomes creamy and delicate, perfectly complementing high-quality butter. We enhance the whole with fresh herbs – parsley for freshness and thyme for an earthy note – and grated Parmesan, which creates a crispy, cheesy crust after baking. The baguettes are cut in a special way to allow the butter to penetrate deep into the crumb while keeping the crust incredibly crispy. This is the perfect appetizer for gatherings with friends, a side for creamy soups (especially tomato), salads, grilled dishes, or simply as a standalone snack for movie night. They look and taste like they came from the best restaurant, and their preparation is surprisingly simple, even for beginner cooks.

Ingredients (10)

Servings:
6
  • Bagietka pszenna 2 szt.
  • Garlic 12 ząbków
  • Butter (82% fat) 150 g
  • Parmesan (grated) 50 g
  • Fresh parsley 15 g
  • Extra virgin olive oil 0.1 łyżek
  • Sea salt 3 g
  • 🌿 Przyprawy
  • Thyme (fresh) 5 g
  • Pieprz czarny świeżo mielony 2 szczypty
  • ✨ Opcjonalne
  • Chili flakes 1 szczypta
💰 Szacowany koszt dania: ~15.42 PLN (2.57 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Roasting garlic

1

Preheat the oven to 200°C (fan) or 220°C (top-bottom). Take a whole head of garlic and with a sharp knife cut off the top (about 1/4 of the height) to expose the tips of all the cloves. Do not peel the garlic from the outer skin. Place the head on a piece of aluminum foil.

Ingredients: Garlic
Use a stable cutting board and a sharp chef's knife. The cut-off 'cap' of the garlic will not be needed. The aluminum foil should be large enough to tightly wrap the entire head.
2

Drizzle the exposed garlic cloves generously with olive oil, making sure it gets into the crevices. Sprinkle with salt and pepper. Wrap the garlic tightly in aluminum foil, creating a small packet. Place in the preheated oven and bake for 35-40 minutes.

Ingredients: Garlic, Extra virgin olive oil, Sea salt, Pieprz czarny świeżo mielony
Tightly wrapping it in foil will ensure that the garlic roasts in its own juices and steam, becoming incredibly soft. After roasting, the garlic should be very soft to the touch (you can gently press the packet through an oven mitt) and release a sweet, nutty aroma.

Preparation of garlic herb butter

3

While the garlic is roasting, prepare the rest of the ingredients. Take the butter out of the fridge and place it in a medium-sized bowl to reach room temperature. Wash and thoroughly dry the parsley and thyme. Strip the thyme leaves from the tough stems. Finely chop the parsley together with the thyme leaves. Grate the parmesan on a fine grater.

Ingredients: Butter (82% fat), Fresh parsley, Thyme (fresh), Parmesan (grated)
Soft butter is key to easily combining with the other ingredients, creating a smooth paste. Use a sharp knife for chopping herbs – a dull knife will crush the herbs instead of chopping them, causing them to lose their aroma. A paper towel is great for drying the herbs.
4

Remove the roasted garlic from the oven and let it cool slightly so you can touch it. Holding the head from the bottom, squeeze the soft, creamy flesh out of the skins directly into a bowl with the butter. Add the chopped herbs, grated parmesan, a pinch of salt and pepper. If you like, also add optional chili flakes. Using a fork, mash the garlic thoroughly and mix all the ingredients until a smooth, aromatic paste forms.

Ingredients: Garlic, Butter (82% fat), Fresh parsley, Thyme (fresh), Parmesan (grated), Sea salt, Pieprz czarny świeżo mielony, Chili flakes
The roasted garlic should come out of the skins without any trouble, like paste from a tube. Taste the butter and season with salt if needed. Remember that Parmesan is already salty.

Preparation and baking of baguettes

5

Place each baguette on a cutting board. Using a serrated knife, make diagonal cuts in the baguettes every 2-3 cm. It is important NOT to cut all the way through – stop the knife about 1 cm from the bottom. This way, the baguette will stay intact while still allowing you to easily tear off individual slices.

Ingredients: Bagietka pszenna
A serrated bread knife is the best tool for slicing bread, as it does not crush the soft interior. Scoring, rather than cutting all the way through, creates the perfect 'pockets' for garlic butter.
6

Using a small knife or teaspoon, generously spread the prepared garlic butter inside each slit. Don't be stingy with the butter – the more you use, the tastier the baguettes will be. Use the remaining butter to spread on top of the baguettes.

Gently open each slit with your fingers to make it easier to insert the butter inside. Try to spread the butter evenly along the entire length of the baguette.
7

Wrap each of the buttered baguettes individually and fairly tightly in aluminum foil. Place them on a baking sheet and put them in the oven preheated to 200°C. Bake for 10 minutes. This step is intended to warm the bread and melt the butter, which will penetrate deep into the baguette.

Aluminum foil prevents the top from burning and makes the baguette soft and moist from the butter inside.
8

After 10 minutes, carefully remove the baguettes from the oven. Open the aluminum foil, exposing the tops of the baguettes. Place them back in the oven and bake for another 5-7 minutes, until the tops are golden-brown, crispy, and the cheese is deliciously melted. Serve immediately while they are hot.

Be careful when opening the foil, as hot steam will collect inside. The last few minutes of baking without the foil are crucial for achieving a perfectly crispy crust. Keep an eye on the baguettes to avoid burning them.

Fun Fact

💡

Garlic bread, as we know it today, is largely a creation of Italian-American cuisine. In Italy, its prototype is 'bruschetta' – toasted bread smeared with fresh garlic and olive oil. American immigrants enhanced this idea with butter, creating a beloved comfort food enjoyed worldwide.

Best for

Impreza ze znajomymi Dodatek do grilla Wieczór filmowy Kolacja z zupą krem

Tips

🍽️ Serving

Serve the baguettes on a large wooden board so guests can easily tear off pieces. They pair perfectly with a thick tomato cream soup, Caesar salad, or as a side to pasta dishes in tomato sauce. They can also be served with a bowl of olive oil for dipping.

🥡 Storage

If there are any leftovers (which is unlikely!), let them cool completely, then wrap them tightly in aluminum foil and store in the refrigerator for up to 2 days. To reheat, place them in an oven preheated to 180°C for 5-8 minutes, until they are warm and crispy again. Do not use the microwave, as the bread will become rubbery.

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