Smoked Garlic Bread

This irresistible garlic bread includes a butter-drenched, pillowy interior with a crispy crust that is a joy to sink your teeth into. It is a versatile recipe that you can make with thin baguettes, rustic sourdoughs or airy Italian loaves, whichever you prefer or have on hand. Cutting the bread like a Hasselback potato keeps the butter from seeping out and allows the garlic to infuse the bread with its fabulous flavour.

Ingredients

Directions

Preheat oven to 200°C/190°C fan forced.
In a small bowl, stir together the butter, garlic, parsley and salt. Set aside to let the flavours meld together.
Cut deep slits into the bread, 1.5cm thick — don’t cut all the way through the loaf — this keeps the butter from seeping out and allows the garlic to infuse the bread with its flavour.
Generously spread the garlic butter between each slice.
Wrap the baguette in foil and place on a baking tray.
Bake for approximately 10 minutes. For maximum crispness, carefully open up the top of the foil, put back in oven for an additional 3-5 minutes until the top of the loaf is golden brown.
Serve at once, slicing with a serrated knife or pull apart with your hands.

More recipe ideas

Can be used in soups, sauces, dressings, spreads, marinades, pesto’s and dips. Spread on pizza bases, add to mayonnaise for an easy aioli or combine with butter and herbs for that extra special garlic butter.

Tangy Smoked Garlic sauce

3 bulbs of roasted smoked garlic, 1/2 cup mayonnaise, 1/4 cup sour cream, 2 tbsp lemon juice, 2 tbsp cider vinegar, salt to taste
• Once cooked, squeeze garlic cloves out from the papery skin and place into a food processor or blender. Pulse several times until smooth.
• Add in mayonnaise, sour cream, lemon, vinegar, salt to taste and pulse again to combine.