Garlic bread

I know what you are thinking.

Yes, I’m doing a post on garlic bread. I love garlic bread. Love it! I love Italian restaurants that give you toasted garlic bread slices instead of bread sticks. Honestly, I feel jip when I get breadsticks.

Have you gone to the grocery store recently and looked at how much frozen or premade just bake it in the oven costs? You’re looking at roughly 4 – 5 bucks. I get it, it’s easier to pay the money than just making it. But it’s so easy to make and costs barely anything. You already have the butter. Garlic is bulk so your paying like 2 cents for a clove. The fresh French bread is usually about $1.50. So you’re looking at maybe $1.69 if that for 4 slices which is about half the loaf of bread. And you have enough left over to make something else out of the bread other than garlic bread.

It’s really a win-win. You make enough for what you need without much left over. Or having it take up space in the freezer until you have another hankering for it. See what I did? I used a country word. Who says hankering anymore? Not city folk. Oh look, I did it again.


Garlic Bread

4 slices of French bread
2 cloves of garlic, chopped
2 tablespoons of butter
1 tablespoon of Italian seasonings


Put garlic into a microwavable dish.

Place butter over garlic in dish. Microwave for 45 seconds. If the butter isn’t fully melted, it’s okay. Just swish the butter around until fully melted.

Spray a baking sheet with butter spray.

Dip slices of bread into the garlic butter. If there is any remaining garlic or butter, pour over slices a bread that isn’t fully buttered.

Sprinkle with Italian seasonings.

Place bread on baking sheet and bake at 350 for 10 minutes.

Bread should be toasted.

Makes 4. Calories: 288, Carbohydrates: 33 grams, Fiber: 2 grams, Protein: 6 gram.

This is why people barely eat garlic bread.

I know what your are thinking. A microwave? Really? Yes. It’s faster. You can do it in a saucepan if you want. But you don’t want to. You want the easy way. I know you do.

The whole purpose of putting the butter over the garlic is so that the butter will be infused with garlic. How is this different from melting butter on a stovetop and tossing the garlic in? The butter is more garlic-y so every bite of the bread has the taste of garlic in it even when there isn’t a piece of garlic in the bite. That’s what everyone wants. Awesome garlic flavor.

What’s great is you are literally using 1/2 a tablespoon for each slice so it cuts the fat down. When buying premade fresh garlic bread, they slather a huge quantity the butter garlic spread. This means more calories, and more fat. By making your own you are controlling everything.

That and it tastes better.



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