Garlic Bread

Total Time:
20 min
Prep:
8 min
Cook:
12 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 6 large garlic cloves, chopped
  • 1/4 cup chopped flat-leaf parsley
  • 1/4 cup chopped fresh oregano leaves
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper
  • 1/2 cup good olive oil
  • 1 loaf ciabatta bread
  • 2 tablespoons unsalted butter
Directions

Preheat the oven to 350 degrees F.

Place the garlic in the bowl of a food processor and process until minced. Add the parsley, oregano, salt and pepper and pulse twice.

Heat the olive oil in a medium saute pan and add the garlic mixture. Remove the pan from the heat.

Slice the ciabatta bread in half horizontally, and spread the butter on 1 half. Spread the garlic mixture on the other half of the bread, and put the halves together. Wrap the bread in aluminum foil.

Place the bread in the oven and bake for 5 minutes. Open the foil, and continue baking for an additional 5 minutes.


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4.6 162
love this recipe, although i didnt have butter so i used canola oil and just left out the olive oil. either way it was delicious for the first time making a real recipe. normally i just throw cheese and garlic on like my dad does haha  item not reviewed by moderator and published
I used the recipe in her Back to Basics cookbook which is slightly different from this one.  Book says to use less oregano and more salt.  The bread was delicious though a bit salty.  Like other Ina recipes,  I reduced the amount of oil to about 1/3 cup. item not reviewed by moderator and published
Delicious!! Made it exactly according to recipe and it was a hit with everyone!! item not reviewed by moderator and published
This is YUMMY! item not reviewed by moderator and published
I prepared this garlic bread on 10/01/2014 and it was simply amazing. This was my first time making garlic bread, I will never buy frozen garlic bread again. Awesome, awesome, awesome item not reviewed by moderator and published
Best garlic bread I've ever made, hands down! Better than most restaurant garlic bread. item not reviewed by moderator and published
The written recipe and video aren't in-sync. The amounts of Oregano are vastly different. item not reviewed by moderator and published
It is helpful when writing a review to have made the item according to the recipe before posting your comments and thoughts. Some of the posts with negative reviews are misleading since the ingredient list and they way the item was made are vastly different from the original recipe. Tweaking a recipe or substituting one or two ingredients is one thing. However, making a bunch of changes and then slamming the recipe with a negative review doesn't help anyone. item not reviewed by moderator and published
I made this for Mother's Day dinner. My mom LOVES Ina, as do I. I changed the recipe and left out the olive oil. I melted the butter and herbs in a small sauté pan, spread it on a baguette and wrapped the bread in foil. Into the oven for about 10 minutes (same amount of time to cook the spaghetti) and it was SO good! I think next time, I may just soften the butter, add the herbs & garlic and then heat it in the oven. The garlic should still cook. item not reviewed by moderator and published
Molto grazie Ina. This was my families favorite garlic bread. Absolutely delicious and I didn't burn it. item not reviewed by moderator and published
Tasty, but WAY too oily and way too much oregano. It was like eating an oily salad on bread. item not reviewed by moderator and published
We cut back the olive oil to 1/8 c, grated 4 garlic cloves into room temp butter (4 T), added herbs, S & P and olive oil to make a lovely paste. Used a baguette - it's what we had on hand. Perfection. Not goopy from the olive oil at all. Thanks, Ina for the herb additions. Every piece of the bread disappeared! item not reviewed by moderator and published
Outrageously delicious! A must try. item not reviewed by moderator and published
Used this recipe last night with a few changes to go with my meatballs and sauce and baked ziti. I used fresh italian bread. I took 2 tbls of olive oil, sliced 1 clove of garlic,parsley and salt. In a small pan or pot heat until the garlic flavors the oil (only takes a few minutes) I removed the garlic from the oil, then spilt the bread. On 1 half I used salted butter and I used the garlic oil on the other half. I then wrapped the bread in foil put in a 350 oven for about 10 minutes. I didn't remove the foil because we didn't want the bread to be too crispy. I'm never buying frozen garlic bread again. My son said that the garlic bread was the TRUTH! item not reviewed by moderator and published
WOW! Ill start by saying we are a huge fans of Ina. Have all her books and watch her shows when we can. We watched this Episode yesterday and instantly decided to cook this dinner. I followed the recipe to the T, and it was worth it. Lots left overs (used a whole loaf) but taste great the next days too! Ina - I LOVE YOU!!! Read more at: http://www.foodnetwork.com/recipes/ina-garten/real-meatballs-and-spaghetti-recipe/reviews/index.html?oc=linkback item not reviewed by moderator and published
Made this last night for dinner. Maybe Ina had a larger loaf of ciabata? We all thought it was WAY too oily. And even though I used SALTED butter on the other side, there was not enough salt. Will try it again - next time with either less oil & more salt - or maybe just make an herbed butter out of the ingredients and smear that on both sides before baking. THAT sounds yummy! item not reviewed by moderator and published
Followed the directions exactly and loved it! I'll never buy ready-made garlic bread again - this is so much tastier and SO easy. item not reviewed by moderator and published
SUPER garlicky but ok. item not reviewed by moderator and published
I knew as soon as I read this recipe I would have to alter it because in our rural area we can forget about ever getting Ciabata Bread or fresh herbs! So, I used french bread, dried oregano and forgot the parsley entirely. Since the French Bread appeared to be considerably thicker than the picture of the Ciabata bread, I left it open face instead of putting the 2 halves back together. I did broil mine a little at the end to make the French bread crispier. Even with all those necessary alterations, my husband said it was the absolute best garlic bread he ever had. I gave my mother the left over bread to eat with her and daddy's lunch the next day. They loved it! Just half the amount of Oregano if using dried. item not reviewed by moderator and published
I made this garlic bread for my friends birthday and it was a big hit. Everyone loved it. But I must say she says 1/8 cup of oregano on her video. I would definitely make this again and again. item not reviewed by moderator and published
I'm making this tonight for company. Have had it at my daughter's before and it was yummy. I don't care for oregano so I put some rosemary in the oil for a while to infuse as I couldn't get the rosemary small enough to suit me. I think it will be fabulous! item not reviewed by moderator and published
This garlic bread was the best I've had ever! The garlic wasn't too overpowering, the bread wasn't too oily, and the herbs were perfect in it! Thanks Ina! item not reviewed by moderator and published
Delicious and easy to make. item not reviewed by moderator and published
Delicious!!! My husband said this was the best garlic bread he has ever eaten. Usually I buy a really good fresh store bought one. Recipe easy and quick and using the Ciabata bread was perfect. The only thing was I felt 1/2 cup of oil was a little much. I was expecting the herbs and garlic to combine w/ the oil into a spreadable mixture. Next time I will try using a little less oil and see what happens. item not reviewed by moderator and published
So I grew up with those frozen, really salty loaves of garlic bread, which I admittedly adore. This is so much better. So fresh and garlicky, but not overwhelming with salt. Make sure you use LARGE cloves as instructed. I will use this recipe all the time from now on, I think it's perfect. item not reviewed by moderator and published
Yummy! My husband thought it needed more garlic so sprinkled garlic salt - shouldn't have done that. It was nice just straight from the recipe. Loved the sizzle when adding the herb mixture to the hot oil! Moisture in the bread from the oil was decadent. Cooked it in the convection oven, uncovered and baked 5 minutes more than recipe called for. Fantastic, crunchy crust resulted. item not reviewed by moderator and published
Love this recipe. I tried it with Rosemary instead of Oregano and it was even better. Ina's recipes are always great !!! item not reviewed by moderator and published
I love Ina’s recipes, but based upon the wonderful reviews, I was a little disappointed in this one. We felt the herbs were a little overwhelming and the garlic had a bit of a bite. I also left out the salt which didn’t help matters. I think with a few adjustments this recipe would be a keeper. item not reviewed by moderator and published
This was delicious and hearty, especially on a cool Fall day with some spaghetti! It was almost a meal by itself. item not reviewed by moderator and published
Loved it! I used 1/4 cup of olive oil because 1/2 cup seemed like lot, when combined with the butter. During half of the baking time, I flipped the bread over to make sure both sides would get a blend of oil/butter and herbs. It turned out great and I'll be using this recipe again! Thanks Ina. item not reviewed by moderator and published
I'm really picky about my garlic bread. I'm not a fan of butter at all, so I'm really choosey on what I buy. When I saw the ingredients to this recipe, I thought I could leave off the butter and I did. I did not tell my husband I did and he didn't notice! We ate the entire loaf all by ourselves! My daughter enjoyed it as well. No more store bought garlic bread for me!! This is a keeper! item not reviewed by moderator and published
This is the best garlic bread I have made. I will not buy frozen garlic bread ever again. item not reviewed by moderator and published
My 5 year old loved the bread. He has been asking for it again and again. It was very good. item not reviewed by moderator and published
This was so amazing. I made it for dinner tonight and an hour later I am still thinking about it! I didn't have fresh oregano so I used a half tablespoon of crushed dried oregano. I also buttered both sides of the bread. This garlic bread was as good as any I've had in any fine Italian restaurant. It will definitely be a frequent item on my family dinner menu from now on! item not reviewed by moderator and published
The recipe was very easy and delicious. I did make some alterations though. We like our garlic, so I used 10 cloves instead of 6 and a little more salt. Also going by the other reviews, I only used 1/4 cup olive oil and then mixed the butter with the olive oil mixture and spread it all together. After baking for 10 mins as per instructions, I sprinkled some parmesan and broiled for a couple of minutes. Was delicious. We only had dried herbs on hand, I'm glad I used them but will try with fresh herbs next time. item not reviewed by moderator and published
Love Love Love it!!! It was tasty and moist with the oil and butter, everyone ate it right up and it was their favorite part of the whole meal. I didn't use ciabatta bread, but used tuscany bread and it was great. item not reviewed by moderator and published
Loved this recipe! The only change I made was I opened it up at the end and added a little mozzerella cheese on top. Everyone loved it! item not reviewed by moderator and published
So crispy on the outside and buttery on the inside! Yummy! Such a classic garlic bread. The fresh herbs are necessary to really bring this home!!!!! Love Ina...she's amazing item not reviewed by moderator and published
Good garlic bread. I didn't have fresh herbs so i used dry, but it still came out good. I also opened it up and broiled at the end - this is key if you want it to be crispy. item not reviewed by moderator and published
It was a very easy recipe to follow although for some reason the butter on one side and garlic/olive oil mixture on the other side did not combine while cooking. So one half had butter and a little of the seasoning, and the other side tasted like garlic and olive oil. It was such an easy recipe though that I am willing to give it another shot and probably make a few changes to it so it will hopefully turn out better! item not reviewed by moderator and published
Easy recipe that turned out great. I had to improvise a little since I did not have any parsley or fresh oregano (used dried oregano but the bread still came out great. It was very garlicky, which I loved, but if you don't you may want to use a little less garlic. item not reviewed by moderator and published
This is really flavorful garlic bread. I read the reviews before making and cut down on the olive oil. I wouldn't do that again as 1/4 cup was not enought to cover the entire loaf. I don't see how it would work with 2 tablespoons. It definitely would not be spreadable. I'll stick to the original recipe next time. Fabulous. item not reviewed by moderator and published
BEST GARLIC BREAD RECIPE EVER! NO NEED TO USE ALL THE OIL, IF YOU WATCH THE VIDEO YOU'LL SEE SHE USES IT TO SAUCE THE HERBS & GARLIC NOT TO SPREAD ON THE BREAD. I'LL TRY THE OTHER HERBS AND PARM SUGGESTIONS. LOVE IT! item not reviewed by moderator and published
I absolutely LOVE this garlic bread, I've probably made it at least 2 dozen times. There are some parts of the recipe that I tweak, and it looks like other readers do, as well: It definitely calls for too much oil - I only use 2 tablespoons. And like so many others, I make sure to coat both halves of the bread thoroughly. I'm a huge garlic lover, so I tend to double the amount of garlic. I also prefer to use an herbed/seasoned bread, like rosemary and garlic or Italian herb. I often use focaccia in place of the ciabatta and it works very well. But, as I mentioned, this is my favorite garlic bread recipe. It is so easy, and you can use whatever herbs you have on hand. I often end up using basil, thyme, and parsley, and it's wonderful! item not reviewed by moderator and published
By far the best garlic bread I've ever had. item not reviewed by moderator and published
The parsley flavor came through too strong for my taste. Tried at again with basil and sun-dried tomatoes, MUCH better. item not reviewed by moderator and published
Delicious! Incredibly easy & takes no time. I will definitely make it again. I also made a loaf with some Parmesan & that was terrific too. Wonderful! item not reviewed by moderator and published
Loved the technique and followed a suggestion from a reviewer and broiled the top after baking (added a little parmesan cheese). I made whole milk mozzarella and tomato paninis the next day with the leftovers. SOOOOO good! I think I might try it again with basil. item not reviewed by moderator and published
Delicious and easy! My 3 year old helped with the recipe. item not reviewed by moderator and published
Pretty tasty garlic bread. I've made this plenty of times and don't measure the ingredients anymore, I just throw in what looks good and go with it. Comes out great every time. item not reviewed by moderator and published
I love this recipe! Every time I make garlic bread I use this method. Sometimes I add paprika or chili powder to have with chili, but the method is great. Whenever I'm trying a new recipe I look to Ina's recipes for suggestions. item not reviewed by moderator and published
In as much as I LOVE Ina's recipes this is the FIRST that I have to give less than 5 stars. It was much too salty and the garlic was much, much too strong! I will try it again as the cooking instructions were excellent. I will use less of the garlic filling. item not reviewed by moderator and published
I am making this a second time. The first time, I brought it to a party, thinking that it was a bit too strong. However, I noticed that when eaten with the food (an outdoor bbq, it held its own and didn't stand out as being too strong. Everyone absolutely raved about the bread, and not a single piece was left. item not reviewed by moderator and published
This was good! The first time I made it, I followed the measurements of the recipe exactly and the herbs were too strong for me, so the second time, I all the herbs in hale and it was great! item not reviewed by moderator and published
ABSOLUTLEY FANTASTIC! - WHO KNEW I COULD EAT A WHOLE LOAF OF BREAD?!?!? - HERE'S A THOUGHT FOR OTHERS READING THE REVIEWS. IF YOU OPEN THE BREAD TO TOAST OR MAKE A LITTLE MORE CRISP - THAT'S FINE, BUT I BELIEVE IT'S MEANT TO BE SERVED WITH BOTH HALVES TOGETHER-AS IF IT'S A SANDWICH OF JUST GARLIC BREAD! THAT'S WHY ONE SIDE GETS THE GARLIC MIX WHILE THE OTHER GETS THE BUTTER! ANYWAY, GRRRRRRRREAT STUFF!! item not reviewed by moderator and published
Very good... we make it ahead of time and wrap it up. Then, after we bake it, we put 1/2 under the broiler for a few minutes, for those who prefer more crunch and we leave the other 1/2 wrapped, for those who prefer a softer texture... item not reviewed by moderator and published
yummy! i have never been able to make garlic bread until i found this recipe from barefoot contessa. when i told my husband, bob, we were having stuffed shells and homemade garlic bread he wasn't too excited. when we finished dinner he said he was pleasantly surprised and the garlic bread was the spotlight. now i have to find a new recipe for stuffed shells!!! item not reviewed by moderator and published
I'ts so delicious.......and crispy too, easy to do; the taste is mild ( I use 4 garlic cloves ) one tip is you can open the bread and let dry for little, the bread absorb better the oil. item not reviewed by moderator and published
USE LESS OIL or make more bread!! The flavor was good, and the crispness was perfect, but my bread was very oily. item not reviewed by moderator and published
This is an excellent recipe. You could even change up the herbs if you wanted to basil and parsley. Using 1/4 cup oil does make for a lighter bread. item not reviewed by moderator and published
This Garlic Bread was AMAZING! I made a few changes, I used a garlic flavored olive oil to sautee the garlic and herbs in. For the herbs I used parsley and basil, which was wonderful! I took the butter and spreaded it on both halves of the bread, and put the garlic/oil/herb mixture onto both halves, and baked them uncoverd, on a sheet pan, and not ontop of each other for 10 minutes at 350. Then I moved the rack up and turned the broiler on HIGH and watched the bread because it browns and crisps up fast. It was only under there for a minute at the most! My whole family loved it, we wont be buying frozen garlic bread anymore! item not reviewed by moderator and published
Delicious! Family pleaser! I like to make sure the oil mixture half is on top when you cook it. At the end I open it up and broil for a minute or two. I like my garlic bread a little golden on top. item not reviewed by moderator and published
I cut down to a 1/4 cup on the oil and kept the butter the same , but you actually might need a tad more oil than I used. You need to have enough to moisten both sides of the bread - so you might need all the oil indicated. Totally delicious! item not reviewed by moderator and published
I thought the recipe would be delicious, and I did cut the olive oil in half based on other reviews. The butter flavor was excellent. I actually cooked the garlic in the oil on low for about one minute, but the garlic had a raw taste which we didn't like. Everyone stilll enjoyed the bread after scaping off the garlic with a butter knife. The recipe was still excelent, but the next time I will use roasted garlic to assure that the garlic is cooked and not as strong tasting. item not reviewed by moderator and published
This was a fantastic twist on garlic bread that screamed classic yet special. The herbs added an elegant note to the bread, while the garlic, oil, and butter brings the classic flavor we all expect. I love the idea of cooking the garlic/herb mixture with the oil first, it infuses the oil so that the oil has flavor and it is not just oil AND garlic, it is garlic oil. I DID take the advice of other reviewers and mix the butter and the oil together, so it was not half and half. I did that just because everyone said to and it worked great. TRY THIS BREAD NOW!!! It is worth getting a pan dirty to cook the herbs and it is worth getting the food processor dirty making the mixture. :) PS, I suggest opening up the bread loaf, butter side up, and throw the broiler on for about a minute or two, give it that nice brown crust and bubbly goodness! item not reviewed by moderator and published
I used 1/2 loaf of bread, 1Tbsp of each of the herbs, 2 cloves of garlic, a few Tbsp of oil and 2 Tbsp of butter. The bread I used was pretty thick so it wasn't very warm after 10 min. I probably baked it for 20 min total and then another 5 under the broiler and it was perfect. My husband and I loved it and can't wait to make it again. It would be a great appetizer too! item not reviewed by moderator and published
Like the previous reviewers stated before, it is really too much olive oil. Also the recipe wants you to butter one side and put the garlic mixture on the other side, then bake them on top of each other. What you end up with is butter on one side, and garlic on the other side. So take the previous reviewers advice, and spread both things on both portions of the bread. This garlic bread is perfect for people who don't like very strong garlic flavor on their bread. I happen to LOVE garlic bread so I was very disappointed. I doubt I would ever make this recipe again. item not reviewed by moderator and published
Made it a few days ago and everyone thought it was fantastic. Did use 1/2 the amount of olive oil As per the advice of those who made the suggestions. Made some again yesterday and brought it to my daughters house. Thanks Ina for a wonderful recipe.!!!!! And it's so easy to make..... item not reviewed by moderator and published
My Family Looovveess this garlic bread!! It taste just like the best Restaurants Garlic bread..Everyone I make it for loves it! Thanks Ina item not reviewed by moderator and published
I love Ina Garten, and this recipe did not disappoint. I made it with rosemary and thyme and it was amazing. Thank you Ina!!!! item not reviewed by moderator and published
The best looking garlic bread i have ever seen in my life. item not reviewed by moderator and published
i LOVE THIS RECIPE. FABULOUS. HOWEVER, MY HUSBAND CAN'T STAND GARLIC, SO I MAKE PESTO, ELIMINATING THE GARLIC AND GUESS WHAT...IT'S AS GOOD WITHOUT THE GARLIC. THERE IS ENOUGH FLAVOR IN THE PESTO SAUCE. . SO GARLIC HATERS, YOU CAN STILL ENJOY INA'S NON GARLIC BREAD!!! item not reviewed by moderator and published
The first time I made it, I made it by the book, and it turned out good, but the flavor wasn't that great. I found that one side stayed buttery, and it didn't mix with eachother. So what I did, was cut down on the oil a bit and still cooked the herbs, but then mixed with a whole stick of softened butter. Then I spread that on both sides of the bread. I also warmed the bread, and then popped it under the broiler for a few minutes. It turned out lovely and it even reheated well! item not reviewed by moderator and published
Just made this for a party and it was a hit. I love basil so I added that to the recipe and it seemed to work out very well. I'll probably experiment with other herbs in the future as well depending on what I have on hand - a very adaptable recipe! item not reviewed by moderator and published
What a great garlic bread. This is how I like it. There is so much flavor in this! Very easy to do. I made 2 batches of it for a dinner serving 9 and there was not a piece left. item not reviewed by moderator and published
this was sooo good, but for a family of 4 there was alot left over.. after wrapping it up in a plastic bag, the next day it was less than great. So I diced up the leftover bread and put it in a nonstick fry pan and toasted it up. It was a wonderful addition to my spinach salad. item not reviewed by moderator and published
I modified this for half a loaf of ciabatta and used dried herbs. Delicious for surprisingly little effort and less expensive than store-bought! item not reviewed by moderator and published
I served this for a dinner party and everyone ate the bread and said they liked it. The flavor was a little overpowering though and I couldn't really taste the soup I was serving it with for the herby taste in my mouth. I'm going to keep looking for the perfect garlic bread recipe. I usually love Ina's recipes and am still a huge fan. item not reviewed by moderator and published
We served this for a dinner party and everyone was waiting to taste this bread simply from the aroma. When they finally tasted it, they weren't disappointed. Ina's not kidding - when she says take the pan off the burner, it means that leaving it on the burner will start to fry the garlic. If that happens, though, no worries. It's still great. I found the best way to prepare this dish is to mix the garlic, parsley, oil and oregano mix in with room temperature butter. Then, slightly chilled, you can spread it evenly over the bread and keep the loaf refrigerated for hours if you need to. Then a few minutes in the oven (you might need to separate the halves to heat) and you've got garlic bread that's as good as anything I've ever eaten in a restaurant. Better. item not reviewed by moderator and published
I followed the recipe and all I could taste was the parsley and oregano. It tasted more like those olive oil dipping sauces than garlic bread. It wasn't terrible, but it wasn't garlic bread either, so it gets 1 star. item not reviewed by moderator and published
I agree that half a cup of oil was a bit much, and that freshly grated Parmesan was a nice addition. I was surprised to learn that left over slices of this garlic bread are delectable when reheated in the toaster for up to a week. item not reviewed by moderator and published
I love Ina and her recipes, but this one didn't do it for me. It was too oily, herby, and garlicky (never thought I'd say something was too garlicky). I should've read the reviews first but was in a hurry. If I had, I would've seen to use less olive oil. Plus, I prefer a crunchier garlic bread and this one doesn't get the top crunchy so my search for the perfect garlic bread recipe continues. item not reviewed by moderator and published
Big hit at dinner party! I cut the olive oil (as many reviewers did) to 1 1/2 tbsp and it was great! I might add just a little more olive oil next time, but not much. Fantastic! item not reviewed by moderator and published
I made this twice now, we all love it a lot but find it really rich (too much oil) so I cut down the amount of olive oil to 1.5 TBS and it was perfect! Even our 1-year-old loves it. item not reviewed by moderator and published
The garlic bread turned out great. It almost was like bread you would get at an Italian restaurant. I did think it made way too much olive oil and garlic, especially when mixed with the butter side. It was almost too oily, I think next time I would only use 1/2 the oil mixture. It ended up really oily and buttery, which was delicious, but almost too much. All in all, a very good recipe with a few modifications. item not reviewed by moderator and published
This was the perfect bread to go with Ina's AMAZING turkey lasagna recipe. When you cook it, make sure the foil is wrapped tightly around the bread with the buttered half on the bottom. When you open the foil, don't put the bread open faced. Keep it closed. Some of us like the oiled part of the bread to get a little exposed to the heat, but this is supposed to be moist and "herby-buttery" when you bite into it. I might sprinkle some shredded parmesan over it next time, but only if I'm not cooking it with the lasagna which has plenty of cheeses in it. This bread disappeared when I served it. item not reviewed by moderator and published
Wow... So easy and everyone went back for seconds. item not reviewed by moderator and published
I think Ina is great, and the concept of this recipe is great. . However, after following exact insturctions, I ended up with two loaf halves; one side with butter, and the other side with (too much) oil and seasonings. I didn't want to serve it "sandwich style", as I needed several servings. When I made it again, I buttered both halves. Then, I spread the oil/seasoning mixture on BOTH sides, and baked it as directed. After 10 minutes, I removed the foil, and baked it open faced for 5 more minutes. I ended up with a basket full of delicious, evenly seasoned, crusty garlic bread, that fed a crowd. The ciabatta bread is perfect for this reipe. item not reviewed by moderator and published
Ina's garlic bread is delicious. I adjusted the salt to 1/4 tsp and the oil to 1/4 cup. If you can't find Ciabatta bread a baguette or semolina bread will do great. item not reviewed by moderator and published
Ina is my favorite to watch on Food Network. I love her approach to food and her ease of teaching while she cooks. She lets the food speak for itself. I decided to make Ina's garlic bread to accompany her lasagna. Both were incredible! The bread had amazing flavor without being over powering. I have a house of: one hungry husband and two bottomless pit teenage boys. They all commented on how awesome it was...and to please make it again. It will now be my go-to recipe for garlic bread. Thank you Ina, I will continue to watch and learn from you! item not reviewed by moderator and published
I started making this garlic bread a few months back and my whole family, including many picky children, LOVED it. My husband asks me to make this all the time. I make it without the oregano, though, so I don't follow the recipe to a tee, but it's still the best I've ever had. Easy to make, too. If your family loves garlic bread, you may want to double the recipe. We usually run out pretty quickly. item not reviewed by moderator and published
Anyone with a food processor or blender can make this! I made this with a french baguette since I don't care for ciabatta bread. It was a bit too crusty hard so next time I will try the ciabatta per the recipe. There's no way that this recipe needs .5 cup olive oil - half or less than half was ample enough! I also added fresh basil herbs and it was fine. This is so easy! item not reviewed by moderator and published
I used French bread and cooked the same, except baked an additional 10 minutes with insides of bread facing up. Used no butter and still great! Whole family loved it item not reviewed by moderator and published
This is a great garlic bread. So simple and much better than the butter versions. My guests ate it up and requested another order! Try it! It's amazing and much healthier than other versions. item not reviewed by moderator and published
Thanks Ina....I never thought of using the ciabatta. We LOVED the crunch crust & the soft chewy texture inside. Absolutely a 5 star recipe...So Simple & Even the kid's were licking their plates. item not reviewed by moderator and published
Really easy to do, and really different too! Loved it! item not reviewed by moderator and published
This was a hit at my dinner table last night. The ciabatta bread was the perfect bread to use. It was flat and rich with the garlic oil/butter/parsley mixture. Ina is my inspiration and this recipe stands up to Ina's reputation as one of the best cooks and entertainers. Thanks Ina! item not reviewed by moderator and published
Made this one for supper club. It was a hit. Had to substitute dried oregano and used fresh italian loaves and it still turned out fantastic! item not reviewed by moderator and published
I use more olive oil and butter for a rich buttery taste. item not reviewed by moderator and published
This is an awesome garlic bread recipe. I've used it many times, and with different kinds of bread. I just need to think what I need to alter and still make it good. I've even used Texas Toast and just spread the garlic mixture on one side and toasted as described in the recipe. Oh, one tip, definitely use fresh parsley. item not reviewed by moderator and published
I agree 100% item not reviewed by moderator and published
I couldn't agree more. Also, make the item before reviewing. item not reviewed by moderator and published
I was also surprised at the amount of oregano, considering how often she comments about how strong fresh oregano is. item not reviewed by moderator and published

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