If you’ve been wasting your money on frozen pre-made garlic bread we implore you to stop. This is one of the easiest side dishes in the world to make and doing it yourself means there’s no ingredients you need a degree in molecular chemistry to understand. Oh, and did we mention truffle oil? Automatic badass points for you and an extra dose of delicious for your culinary companions.
Equipment Needed: Baking Sheet, Chef’s Knife, Cutting Board, Aluminum Foil, Cheese Grater (optional), Bread Knife (optional)
Serving Suggestion: Family Style
Suggested Wine Pairing: I’ll have what she’s having
Suggested Beer Pairing: I’ll have what he’s having
- 1 loaf of Italian bread (about $2)
- 4 TBSP unsalted butter ($4.99/lb)
- 8 cloves garlic ($2.99/lb)
- 1-2 TBSP white truffle oil ($12/3.4 oz) (Note: If you don’t have truffle oil you can just use olive oil but we suggest treating yourself at some point and picking up a bottle)
- 1 C Parmigiano-Reggiano cheese ($12.99/lb)
- Preheat the oven to 350°F.
- Lay out an aluminum foil sheet of about six inches square. Cut the ends off the garlic cloves but keep the skin on. Drizzle the truffle oil over the top and fold the foil up into a pouch. Place it on the baking sheet and pop it in the heat box for about 10 minutes.
- While the garlic is roasting cut the loaf of bread into 4-5 equal pieces then cut each piece horizontally down the center. Butter each piece and put them on the baking sheet with the garlic. Put everything back in the oven for another 5 minutes.
- Remove the baking sheet and carefully open up the foil pouch. Peel the garlic and spread it across each piece of bread. Take the leftover truffle oil and drizzle it over the pieces too. Top everything off with the grated Parmigiano (we used pre-grated for convenience on this one) and put it back in the oven for another 3-5 minutes until the cheese melts. Serve warm.