A big batch of garlic bread using only one pan to make the garlic butter mixture and to toast the bread so cleanup is easy. The slices are crispy, buttery and you can really taste the garlic.
Cut the loaf into thick slices. A serrated knife works best for this type of bread.
Grate the garlic cloves. Chop the parsley using only the leaves.
Heat up a large pan and melt 4 tbsps of butter on low heat.
Add the grated garlic to the pan. Let this cook for a minute on low heat.
Add the chopped parsley, stir and turn the heat off. Now I used salted butter so I don’t need to add any extra salt. If you’re using unsalted butter, add a little salt now.
Dip the bread slices in this butter mixture and set aside. Use a knife or spatula to help you get the parsley evenly distributed on the slices. Wipe up all the yummy butter off the pan with the bread slices.
Now, place the bread slices (a few at a time) back in the pan butter side down. Cook on low heat for a minute or two until the slices are lightly toasted. Watch the toast to make sure it doesn’t brown. It should be golden brown. If you cook it too long, the garlic will burn and taste bitter. Turn the slices over and cook on the other side for a minute. Garlic bread tastes best when it’s not toasted too much.
Wipe the pan clean with a paper towel in between batches. You don’t want remaining bits to get burned. Repeat toasting the remaining slices.
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