Louisiana Garlic Bread
This Louisiana Garlic Bread is a wonderful accompaniment to any meal and could not be tastier or simpler to make. Minced fresh garlic and lemon are the key to this flavorful buttery bread.
Hello to all of my fellow garlic lovers! That’s right – garlic has it’s own national holiday and, being Italian and all, I have no choice but to celebrate. Welcome to National Garlic Day 2015, hosted by my friend Heather over at girlichef. I’m not sure who deemed this day of observance or why, but I’m thankful to whoever that may be.
Garlic was dubbed “the stinking rose” because of its overpowering taste and smell. Whether it’s the ability to deter vampires (and bugs), its numerous health benefits (a clove of garlic a day keeps the doctor away?), or the way it lends flavor to a dish, there are so many reasons for singing the praises of garlic.
I love love love garlic. It doesn’t matter what dish I’m making that has garlic in it – I always add extra. These heavenly Louisiana Garlic Bread slices are deliciously different with the hint of lemon and homemade garlic butter. I love that I can taste the lemon just enough to give it some zing and add to the overall flavor of the bread. The garlic butter is rich and smooth and comes together in just a few seconds. Make sure your butter is very soft so that you can mix all of the ingredients easily (if necessary, pop it in the microwave for around 5-10 seconds). This will also help with spreading it on the bread with no problem.
Any Italian feast falls short unless there is hot, buttery garlic bread on the table. To be done properly, garlic bread should have nice crispy edges, and a warm, soft, buttery center. It’s that combination of textures that makes it special. When I just want regular garlic bread (not tons of cheese) this is my new go-to recipe as it is so full of savory flavor all on it’s own.
This Louisiana Garlic Bread can be served as a wonderful accompaniment to pasta dishes, salads, soups, or even served as a yummy snack food all by itself. It’s filling, easy to make, tasty and soul-satisfying! Enjoy!
If you love garlic equally as much as I do, check out these amazing recipes from my blog friends/this year’s National Garlic Day participants:
- Black Garlic Chocolate Cake from Culinary Adventures with Camilla
- Chicken with 40 cloves of garlic from My Catholic Kitchen
- Epic Garlic Bread from Shockingly Delicious
- Garlic and White Bean Hummus from Kelli’s Kitchen
- Garlic Lovers Focaccia with Shallots and Sweet Corn from Kudos Kitchen by Renee
- Garlic-Parmesan Chicken Stuffed Shells for Two from The Spiffy Cookie
- Garlicky Chard Stuffed Flank Steak from girlichef
- Garlicky Lobster Crab Scampi from Food Lust People Love
- Garlicky Rib Eye Steak with Garlic Bruschetta from Karen’s Kitchen Stories
- IPA Pickles from NY Foodgasm
- Lebanese Garlic Sauce from A Day in the Life on the Farm
- Ricotta, Garlic and Mushroom Flatbread Pizza from Simply Healthy Family
- Roasted Garlic and Parmesan Hummus from From Gate to Plate
- Roasted Garlic Cauliflower from Cindy’s Recipes and Writings
- Roasted Garlic Gruyère Pull-Apart Bread from Big Flavors from a Tiny Kitchen
- Spicy Garlic Noodles with Pork from Healthy Delicious
Happy garlic eating, everyone!
- 4 ounces (1 stick) unsalted butter, at room temperature (very soft)
- 3 teaspoons chopped garlic
- 2 tablespoons fresh lemon juice
- 3 tablespoons chopped fresh parsley leaves
- 1 teaspoon freshly ground black pepper
- 1 large loaf French or Italian bread, halved lengthwise
- Preheat oven to 350 degrees F. (Bread can also be done on the grill or in a barbeque pit.)
- Combine the butter, garlic, lemon juice, parsley, and black pepper in a small mixing bowl. Stir to blend well. Spread both halves of the bread with the mixture. Put the halves together, wrap in a sheet of aluminum foil, and place in the oven or on the grill until bread is heated through, about 20 minutes. Make sure the butter is melted and bread is a little crispy. If you like it more crispy, separate it, put it "face up" and run it under the broiler after it is done baking to crisp it up a bit. Keep a close eye on it so it doesn't burn. This process will only take a couple of minutes.
- Use a sharp bread knife to slice, making each slice about 1 inch wide.
- Serve warm.
Recipe source: adapted from foodnetwork.com