the best ever garlic bread with coriander and parmesan
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
- 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?
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