Wanna know the secret to my garlic bread?
Here it is...
Leftover french bread (or a whole one if you're being intentional about it)
Butter
Olive oil
Salt
and wait for it...... Trade East Bread Dipping Seasoning from GFS (Gordman Food Service).
Please don't look for exact measurements on these ingredients because obviously it depends on how much bread you have and how gooey, buttery, deliciously you want to slather your bread. I mean do you want a little garlic butter with your bread or do you really want a little bread with your garlic butter? That's right, think about it :-)
Soften the butter, add enough olive oil to give it a little additional creaminess; add salt and seasoning to taste and spread generously (see above comment LOL) on one side of the bread. When I first did this I had four or so big loaves left over from an event I hosted and had more than enough. That allowed me to do four of these beauties so I just spread one side of the bread and stacked them back into shape and placed them in gallon size freezer bags. Thaw before trying to separate them so they don't lose their yumminess. Then grill or bake as you prefer.
Even better than this as garlic bread? Homemade croutons. I use the same butter (melted for this though), oil, seasoning, salt. Mix and pour over baguette that has been cubed in a big bowl with room to shake. Shake until it's all covered and then bake it low temp and slowly until it crisps up pretty good without burning. Let it cool and store in sealed container. These are the best croutons ever for salads and soup (like tomato bisque).
Leftover french bread (or a whole one if you're being intentional about it)
Butter
Olive oil
Salt
and wait for it...... Trade East Bread Dipping Seasoning from GFS (Gordman Food Service).
Please don't look for exact measurements on these ingredients because obviously it depends on how much bread you have and how gooey, buttery, deliciously you want to slather your bread. I mean do you want a little garlic butter with your bread or do you really want a little bread with your garlic butter? That's right, think about it :-)
Soften the butter, add enough olive oil to give it a little additional creaminess; add salt and seasoning to taste and spread generously (see above comment LOL) on one side of the bread. When I first did this I had four or so big loaves left over from an event I hosted and had more than enough. That allowed me to do four of these beauties so I just spread one side of the bread and stacked them back into shape and placed them in gallon size freezer bags. Thaw before trying to separate them so they don't lose their yumminess. Then grill or bake as you prefer.
Even better than this as garlic bread? Homemade croutons. I use the same butter (melted for this though), oil, seasoning, salt. Mix and pour over baguette that has been cubed in a big bowl with room to shake. Shake until it's all covered and then bake it low temp and slowly until it crisps up pretty good without burning. Let it cool and store in sealed container. These are the best croutons ever for salads and soup (like tomato bisque).
Enjoy!
Susan
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