Garlic Bread (v) Recipe

Soften butter

Leave 1/2 cup unsalted butter at room temperature for 20–30 minutes until soft but not melted. If short on time, microwave in 5–8 second bursts until slightly softened.

Prepare garlic and herbs

Peel and finely mince 3 garlic cloves. Finely chop 2 tablespoons fresh flat-leaf parsley. Zest 1/2 teaspoon lemon zest.

Combine butter mixture

In a medium bowl, mash the softened butter with a fork until smooth. Stir in the minced garlic, 1/4 cup grated Parmesan, chopped parsley, lemon zest, 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1 teaspoon olive oil. Mix thoroughly until evenly combined. Taste and adjust seasoning if needed.

Preheat oven

Preheat the oven to 200°C (400°F). Position a rack in the middle of the oven.

Prepare ciabatta

Place 4 slices of ciabatta on a baking sheet, cut-side up. If slices are very thick, split to expose more surface area.

Spread butter

Divide the garlic-Parmesan butter into 4 portions and spread evenly over the cut side of each ciabatta slice, covering to the edges.

Bake

Bake in the preheated oven for 8–10 minutes until the edges are golden and the butter is bubbling. For a crispier top, switch to the grill/broil setting for the last 1–2 minutes—watch closely to prevent burning.

Finish and serve

Remove from oven and lightly brush the crust edges with 1 teaspoon extra virgin olive oil. Let cool for 1 minute, then transfer to a serving plate. Optionally sprinkle an extra pinch of grated Parmesan and chopped parsley. Serve warm.