There’s no such thing as too much garlic

5 Apr

If you’re following my blog, it shouldn’t come as a huge surprise that today’s recipe is for garlic bread. After all, who can eat pasta without that garlicky, crunchy accompaniment? Not I. And I found the perfect recipe In Lidia’s Favorite Recipes (2012) by renowned chef Lidia Matticchio Bastianich! This recipe uses olive oil – and you’ll need a “good” olive oil to make it – instead of butter. And if you ask me, the more garlic the better!

It doesn’t get any easier – or better than this. I keep a Take ‘n Bake loaf of Italian bread in my freezer at all times….just in case!

Garlic Bread

3 tablespoons extra-virgin olive oil

3 cloves garlic, crushed and peeled

12-inch loaf Italian bread without seeds

1 teaspoon dried oregano

Kosher salt for seasoning

Combine the olive oil and garlic in a small bowl, and steep about 30 minutes to let the flavors mingle. Preheat the oven to 400 degrees. Split the bread in half lengthwise, then cut in half crosswise, to make four pieces (or more). Set the pieces, cut side up, on a baking sheet, and brush the bread with the flavored oil, rubbing with the garlic cloves and leaving them on top. Sprinkle with the dried oregano.

Bake until the bread is golden and crispy, about 4 to 5 minutes. Remove any large garlic pieces, and lightly season the bread with salt before serving.

One Response to “There’s no such thing as too much garlic”


  1. There’s no such thing as a little garlic — connieiscooking – All About Writing and more - April 5, 2021

    […] There’s no such thing as a little garlic — connieiscooking […]

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: