Did anyone else grow up going to Pizza Hut? I loved doing the Book-it Reading Program for school and getting my very own personal pan pizza. I have a vague memory of loving the garlic bread far more than the pizza. On those special occasions when my parents would say “yes” to the garlic bread, I would press a little bit further and ask, “garlic bread with cheese? Please?”
While I grew out of Pizza Hut, I have not grown out of garlic bread, nor garlic bread with cheese. When living in Melbourne, we lived just a block from the famous Lygon street with all of the Italian restaurants. As we walked up the street, we were met with offers from the various restaurants for dining with them… complimentary wine, a free appetizer, garlic bread for the table… Wine gives me headaches, so garlic bread for the win! It wasn’t all that tasty, but I didn’t care.
I am so glad I stumbled upon this recipe years ago. We had moved from frozen garlic bread to baguettes with olive oil and seasonings, but the recipe caught my eye. And oh my goodness… it is so good. And so bad. Because it’s so buttery. I often secretly hope my kids will all get full so I can have the last piece, but that never happens. What makes this bread unique is that it has a kick. In addition to the butter, garlic, parsley and oregano, it has paprika and red pepper flakes. I can’t even explain how good it is… you’ll have to just trust me and make it.
While the recipe calls for shredded Parmesan, I think it’s over the top with shaved Parmesan Reggiano cheese. Shave your own with a vegetable peeler or pick up some already shaved from Trader Joe’s. Enjoy it with “A Nice Lasagna” and a salad. Or just as a snack.
Parmesan Garlic Bread
- 1 stick unsalted butter, softened
- 2 garlic cloves
- 2 tsp minced fresh parsley (or just under 1 tsp dried parsley)
- 1 tsp kosher salt
- 1/4 tsp dried oregano
- 1/4 tsp paprika
- 1/4 tsp red pepper flakes
- 1 baguette, halved lengthwise
- 1/2 cup Parmesan, shredded or Parmesan Reggiano, shaved
Preheat oven to 425.
Combine butter, garlic, parsley, and seasonings in a bowl. Spread cut sides of baguette with butter mixture and sprinkle with Parmesan.
Place bread, buttered side up, on a baking sheet lined with a cooling rack (cooling rack used for optimal toasting... I bake mine directly on the baking sheet). Bake for 10 minutes, or until cheese and bread are toasted.