Ina Garten shares method for slow-cooked garlic bread with Parmesan

Ina Garten, the cookbook author and television host, has published a recipe for a garlic bread variation that she titles Outrageous Garlic Bread. The method differs from standard preparations by incorporating a slow-cooked garlic mixture rather than simply rubbing raw garlic onto the bread. The recipe appears in her book Modern Comfort Food.

The preparation requires 1 1/2 sticks of unsalted butter and one head of garlic. The garlic cloves are separated and peeled. The butter is melted over low heat, and the garlic is added and cooked under a cover for 20 minutes. This process is intended to make the garlic very tender. The mixture is then mashed with a fork and combined with one cup of freshly grated Italian Parmesan cheese, two tablespoons of minced fresh parsley, two teaspoons of grated lemon zest, and a quarter teaspoon of crushed red pepper flakes. Seasoning includes one and a half teaspoons of kosher salt and half a teaspoon of black pepper.

Garten specifies the use of a single crusty French baguette, which should measure between 20 and 24 inches in length. The baguette is sliced in half lengthwise. The cut sides are scored diagonally to mark serving portions without cutting through the crust. The garlic and cheese mixture is spread generously over the cut surfaces. The baguette halves are then cut crosswise at the score lines to create four pieces, which are placed on a sheet pan lined with parchment paper.

The oven rack is set to the middle position and preheated to 450 degrees. The bread bakes for five to seven minutes. The topping should be bubbly and beginning to brown, while the bread itself becomes crisp. Upon removal from the oven, the bread is cut along the pre-made scores. A sprinkle of fleur de sel or sea salt is added before serving.

Garten notes that the garlic mixture can be prepared up to three days in advance and stored in the refrigerator. To use the pre-made mixture, it should be warmed slightly in a microwave until it is just spreadable. The bread is then prepared and baked immediately before serving. The recipe yields eight servings.

The recipe was written by Cathy Thomas, an award-winning food writer who has authored three cookbooks, including Melissa's 50 Best Plants on the Planet. Thomas maintains a website at CathyThomasCooks.com. The source material for the recipe is Garten's book Modern Comfort Food.

The recipe includes a tip for peeling garlic cloves. Each clove can be lightly smashed on a board with a chef's knife. Alternatively, the cloves can be placed in a small pot of boiling water for 15 to 30 seconds. This method causes the peels to come off easily.