Perfect Homemade Garlic Bread (3 Ways)

Low-Effort Garlic Bread:

1. Cut the baguette lengthwise in half, then cut each half into two equal pieces. 
2. Spread a generous, even layer of  butter on the cut side of each baguette piece. 
3. Working in batches, press the buttered side of the bread into a large fry pan. Place the pan over medium heat, and toast until golden brown. 
4. Remove from the pan and immediately rub the toasted side with the cut side of the garlic. 
5. Optionally, spread more butter on top.
6. Season with flaky sea salt.

Note:  If using a loaf of bread, cut it into even slices and butter both sides generously with butter. Working in batches, place the buttered slices into a large fry pan and set over medium heat. Toast both sides until golden brown. Rub one side of the toast with garlic and spread additional butter on top. Season with flaky sea salt and serve warm.

Traditional Garlic Bread:

1. Preheat the oven to 400°F (205°C).
2. In a medium bowl, mix the butter, garlic, parsley, and Parmigiano Reggiano until thoroughly incorporated. 
3. Cut the bread in half lengthwise. Using a large offset spatula, spread a generous amount of garlic butter across the cut side of both halves. Use most of the butter, and store the rest in an airtight container in the fridge.
4. Place both halves, buttered side facing up, on a foil-lined baking sheet and bake until lightly toasted and golden, about 10-12 minutes.
5. Cut into 1” slices and serve warm.

Fancy Garlic Confit Bread:

1. In a medium saucepot, add the butter and garlic and heat over medium heat until the butter has melted. Reduce the heat to low and let it gently simmer for 15 minutes, swirling the pot occasionally. 
2. When the tip of a knife can easily pierce through the garlic, pour the garlic and butter into a small bowl that’s set over an ice bath. Stir the garlic and butter continuously until it has completely cooled.
3. Using a slotted spoon or a fork, remove the garlic from the bowl and place it on a cutting board. Lift the bowl of butter out of the ice bath. Using a fork or a knife, mash the garlic until it becomes a paste. Return the garlic to the butter and stir to combine. Set aside until ready to use.
4. Lightly drizzle oil into a nonstick skillet and arrange the prosciutto in one layer. Cook over medium heat until browned and crisp, about 2-4 minutes. Flip occasionally to ensure even crispness. Drain the prosciutto crisps on paper towels and allow to cool.  Chop into a medium-fine crumble.
5. Transfer the prosciutto crumble to a small bowl and add the rosemary and parsley. Stir to combine and set aside.
6. To the garlic butter, add the black garlic, Sichuan chili flakes, lemon zest, Parmigiano Reggiano and olive oil.  Season with a generous amount of salt and pepper, and stir to thoroughly combine.
7. Preheat the oven to 400°F (205°C).
8. Place the sourdough cut side down on a foiled-lined baking sheet and bake for 8 minutes. 
9. Carefully flip the hot bread over and allow it to cool for 2 minutes. 
10. Set the oven to broil.
11. Spread a generous amount of the garlic butter on the cut side of both halves, and then cover with an even layer of Parmigiano Reggiano. 
12. Place the bread under the broiler. While keeping a close eye on the bread, broil until it’s melty and deeply golden brown, about 2-4 minutes.
13. Let the bread cool slightly before sprinkling with the prosciutto topping.
14. Cut into 1” slices and serve warm.