Carbone's Garlic Bread
In a breadbasket at Manhattan’s Carbone, we discovered the Platonic ideal of garlic bread. With roasted garlic butter made from freshly chopped cloves that are by turns sharp and mellow, heat from red chile flakes, and a bit of funk from parmesan, each crunchy bite of baguette, scattered with parsley and chives and bathed in olive oil, is fiercely flavorful and craveworthy.
In a breadbasket at Manhattan’s Carbone, we discovered the Platonic ideal of garlic bread. With roasted garlic butter made from freshly chopped cloves that are by turns sharp and mellow, heat from red chile flakes, and a bit of funk from parmesan, each crunchy bite of baguette, scattered with parsley and chives and bathed in olive oil, is fiercely flavorful and craveworthy. This recipe first appeared in our Jan/Feb 2014 SAVEUR 100 issue with the article Carbone’s Garlic Bread.
Ingredients
- 1 large baguette (about 12 oz.), sliced lengthwise
- 6 tbsp. unsalted butter, softened
- 1 tbsp. olive oil
- 1 tsp. crushed red chile flakes
- 1 tsp. dried oregano
- 4 cloves garlic, smashed into a paste
- Kosher salt and freshly ground black pepper, to taste
- 1⁄3 cup grated parmesan
- 1 tbsp. finely chopped chives
- 1 tbsp. finely chopped parsley
Instructions
Step 1
Keep Reading
