Parmesan and Asiago Cheese Garlic Bread
By America's Test KitchenPublished on August 22, 2007
Yield
Serves 6 to 8
Ingredients
9 - 10 medium cloves garlic (about the size of a plump cashew nut), skins left on¼ cup grated Asiago cheese 2 teaspoons Dijon mustard 6 tablespoons unsalted butter, softened¼ cups grated Parmesan cheese ¼ teaspoon table salt 1 loaf Italian bread (high-quality; about 1 pound, football-shaped), halved lengthwiseGround black pepper
Before You Begin
Garlic bread is best served piping hot, so time it to arrive at the table last, once all the other dishes are finished and ready to serve.
Instructions
- Adjust oven rack to middle position and heat oven to 500 degrees. Meanwhile, toast garlic cloves in small skillet over medium heat, shaking pan occasionally, until fragrant and color of cloves deepens slightly, about 8 minutes. When cool enough to handle, skin and mince cloves (you should have about 3 tablespoons). Using dinner fork, mash garlic, Asiago cheese, Dijon, butter, cheese, and salt in small bowl until thoroughly combined.
- Spread cut sides of loaf evenly with garlic butter mixture; season to taste with pepper. Transfer loaf halves, buttered side up, onto baking sheet; bake, reversing position of baking sheet in oven from front to back halfway through baking time, until surface of bread is golden brown and toasted, 8 to 10 minutes. Cut each half into 2-inch slices; serve immediately.
Yield
Serves 6 to 8Ingredients
9 - 10 medium cloves garlic (about the size of a plump cashew nut), skins left on
¼ cup grated Asiago cheese
2 teaspoons Dijon mustard
6 tablespoons unsalted butter, softened
¼ cups grated Parmesan cheese
¼ teaspoon table salt
1 loaf Italian bread (high-quality; about 1 pound, football-shaped), halved lengthwise
Ground black pepper
Test Kitchen Techniques
Ingredients
9 - 10 medium cloves garlic (about the size of a plump cashew nut), skins left on
¼ cup grated Asiago cheese
2 teaspoons Dijon mustard
6 tablespoons unsalted butter, softened
¼ cups grated Parmesan cheese
¼ teaspoon table salt
1 loaf Italian bread (high-quality; about 1 pound, football-shaped), halved lengthwise
Ground black pepper
Test Kitchen Techniques
Ingredients
9 - 10 medium cloves garlic (about the size of a plump cashew nut), skins left on
¼ cup grated Asiago cheese
2 teaspoons Dijon mustard
6 tablespoons unsalted butter, softened
¼ cups grated Parmesan cheese
¼ teaspoon table salt
1 loaf Italian bread (high-quality; about 1 pound, football-shaped), halved lengthwise
Ground black pepper
Test Kitchen Techniques
Why This Recipe Works
For our best garlic bread recipe, we toasted a generous amount of whole garlic cloves to mellow the harshness and highlight the rich, sweet, nutty flavor. We used butter sparingly to give the bread ample richness without marring its texture with overwhelming greasiness. And we added a sparing amount of cheese for depth and complexity without interfering with the garlic flavor.
Before You Begin
Garlic bread is best served piping hot, so time it to arrive at the table last, once all the other dishes are finished and ready to serve.
Instructions
- Adjust oven rack to middle position and heat oven to 500 degrees. Meanwhile, toast garlic cloves in small skillet over medium heat, shaking pan occasionally, until fragrant and color of cloves deepens slightly, about 8 minutes. When cool enough to handle, skin and mince cloves (you should have about 3 tablespoons). Using dinner fork, mash garlic, Asiago cheese, Dijon, butter, cheese, and salt in small bowl until thoroughly combined.
- Spread cut sides of loaf evenly with garlic butter mixture; season to taste with pepper. Transfer loaf halves, buttered side up, onto baking sheet; bake, reversing position of baking sheet in oven from front to back halfway through baking time, until surface of bread is golden brown and toasted, 8 to 10 minutes. Cut each half into 2-inch slices; serve immediately.
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