SERVES 6 TO 8
The serrated edges on a bread knife can pull off the cheesy crust. To prevent this, place the finished garlic bread cheese side down on a cutting board. Slicing through the crust first (rather than the cheese) will keep the cheese in place. Shredded Italian cheese blend is sold in bags in the supermarket case near other packaged cheeses.
5 |
medium garlic cloves, peeled and grated |
8 |
tablespoons (1 stick) unsalted butter, softened |
½ |
teaspoon water |
¼ |
teaspoon table salt |
¼ |
teaspoon ground black pepper |
1 |
(18- to 20-inch) baguette, sliced in half horizontally |
1½ |
cups shredded Italian cheese blend (see note) |
1. Adjust an oven rack to the lower-middle position and heat the oven to 400 degrees. Cook the garlic, 1 tablespoon of the butter, and the water in a small nonstick skillet over low heat, stirring occasionally, until straw-colored, 7 to 10 minutes.
2. Mix the hot garlic, remaining 7 tablespoons butter, the salt, and pepper in a bowl and spread on the cut sides of the bread. Sandwich the bread back together and wrap the loaf in foil. Place on a baking sheet and bake for 15 minutes.
3. Carefully unwrap the bread and place the halves, buttered sides up, on a baking sheet. Bake until just beginning to color, about 10 minutes. Remove from the oven and set the oven to broil.
4. Sprinkle the bread with the cheese. Broil until the cheese has melted and the bread is crisp, 1 to 2 minutes. Transfer the bread to a cutting board with the cheese side facing down. Cut into pieces and serve.