Poopie, my father-in-law, adapted this recipe from Ina Garten (Barefoot Contessa). The garlic bread turned out perfect - slightly crunchy on the outside, with the soft inside perfectly soaked and seasoned with butter, garlic, and Italian parsley.
 unsalted butter1 stick
equal to 1/4 cup, softened
 italian parsley1 1/2 tbsp
freshly chopped
 garlic3 cloves
smashed and minced
 french bread1 loaf
about 16 ounces, could also use Italian bread


mixing bowl
baking sheet
Preheat the oven to 350°F.
Combine the butter, garlic, and parsley.
Cut the loaf of bread into 1-inch slices, but take care not to cut all the way through so that the uncut crust keeps the loaf intact.
Scoop, stuff, and spread 1-2 teaspoons of the butter mixture between each of the slices.
Wrap the bread in foil and warm it in the oven for 15 minutes on a baking sheet.

Alternatively, you can cut the loaf in half, spread the butter mixture on it and bake it for 10 minutes. You can then top it with grated parmesan cheese and broil it for 2-3 minutes, watching it closely so that it doesn't burn. These toasted halves can then be cut into 1-inch slices.

While the original recipe calls for smashed and minced garlic, Poopie cut the garlic into small bits for a milder flavor. He told me that bigger pieces of garlic make for milder flavor. Prepare the garlic to you personal preference.


Ina Garten via Roberto Oguro