drizzleanddip

I take garlic bread quite seriously, and if it’s perfectly made it becomes one of the foods I simply cannot resist.

A while ago I came across an article on the Guardian UK blog about how to make a perfect garlic bread. From the start the authors musings about this irresistible snack totally resonated with me. I agreed with everything she said. She had done thorough research into a range of recipes by popular celebrity cooks and compared them all against each other. She clearly is as into garlic bread as I am.

While each of the offerings by Nigella, Jamie, Nigel and Ina had their merits, she finally settled on what she perceived to be her perfect baked garlic bread and I totally agreed with her in every way.

I decided to test this recipe using coriander (cilantro) instead of parsley because I know what that tastes like. I had also never used Parmesan cheese in the past, so was eager to give this a go.

You can read the brilliant article by Felicity Cloake here.

The other adjustment I made was I used a baguette vs the ciabatta loaf she recommends. I think ciabatta would be better because its softer and will crisp up beautifully when the foil is opened and all the herby butter browns the crust.

I also omitted the squeeze of lemon juice with my version as I felt it was better suited to parsley than cilantro. But you can decide.

Recipe will make 1 large garlic loaf:

• Recipe on Drizzle & Dip

My verdict:

• This is probably, almost definitely the best-ever garlic bread I have ever had.
• Now that I have eaten it with Parmesan, I will never leave this out. The cheese melts into the butter so when you pull the bread apart you see melting stringy bits. It also adds lovely flavour.
• The coriander tastes just as good as the parsley so I will use either in the future.
• The garlic is super pungent which I love, but if you want it milder, reduce the quantity down to 2 or 3 cloves

How do you like your garlic bread?

I look forward to connecting with you again in the future.