Super Sides: Homemade Garlic Bread

I'll admit it: I cheated by splitting up Sunday night dinner into two posts.  Yes, I made this Homemade Garlic Bread to go with the Penne alla Vodka with Chicken that I posted yesterday, but I had it last night and Friday night as well, so it counts as a separate recipe, right?  It also goes to show how good it is... I would eat it any day of the week!

This recipe gets credited to my lovely friend Jen, who just returned from two months in Paris and generously made us garlic bread at a get-together Friday night.  I always thought of garlic bread as more Italian than French, but they are very close so I guess it doesn't matter.  She probably doesn't even realize that I was paying attention to her making this bread (and mine might be a little different because honestly, I wasn't paying attention that much), but I thank her duly and promise here and now to repay her with food in the near future.

Come back to Fordham, Jen.  Come back.

This is an instance in which the measurements listed below are just guesstimates; I just threw a bunch of stuff together, bada-bing, and popped it in the oven.  Therefore, I give you permission (as always) to experiment with other/different amounts of ingredients, as long as you report back to me afterwards.

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What you'll need:

• 1 loaf of fresh Italian (or French) bread
• 1/4 to 1/2 cup extra virgin olive oil
• 2 to 3 cloves garlic, very finely minced or crushed
• 2ish tbsp parmesean cheese (the kind from the jar or bottle)

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How to make it:


1) Preheat oven to 350 degrees.  Cut the loaf of bread in half and place soft-side up on a baking sheet.

2) In a small bowl, combine olive oil, garlic, and cheese.  Mix with a fork well.  If it seems too oily, add a little more cheese- but careful!  You don't want it to be solid.

3) Microwave for 15-20 seconds (don't let it explode!)

4) Spread the mixture evenly onto both halves of bread.  I had to make a little extra the first time because I just really love garlic spread on my bread.

5) Bake for 8-10 minutes, or until the edges begin to crisp.  Cut into slices and enjoy!

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Recipe review:

Judging from the amount of times I have served this garlic bread with main courses over the past three days, I think it's fair to say that this is a delish anytime recipe.  It goes with pasta, rice, soup, anything!  I also love it because it doesn't have butter in it, which makes me think it is a lot healthier.  It probably isn't.

Verdict...A plus!

Thank you, Jen, for this wonderful recipe that I am now taking from you to put on my blog.  This is the real reason why I was so happy that Jen was coming home.  Just don't tell her that.
(I'm just kidding, Jen.  But anytime you want to come use my kitchen, you are welcome to.  Very welcome.)


What would you serve this garlic bread with?  Any ideas for more things to add into the spread?