This butter spread is great on a fresh grilled steak, bread, potatoes and will make any loaf of French bread into the perfect garlic bread as a quick side. Its creamy and savory with just the right amount of garlic, basil and parmesan cheese.Makes 1/2 cup butter spread (perfect for one loaf of French bread)
Course: Side Dish
1/2cup butter (or one stick), softened
2tbspgrated parmesan cheesesee note
1/2tsp garlic salt
Make sure your butter is softened to room temperature. Put it in a small dish and add in other ingredients.
Mix until all ingredients are well incorporated. Then use as a spread on bread or as a butter for a baked potato.
This recipe can easily be adapted to suit your personal taste. I love basil in this butter spread, the flavor is not too overpowering (that is why I use dried basil instead of fresh) but you can leave it out or use less.
The garlic powder and garlic salt can easily be adapted to your personal taste as well. I use both, one for the added salt and the other for the stronger garlic profile.
I use the bottled grated parmesan cheese just because it mixes in so well with the other ingredients. It is certainly yummy to use a fresh block and grate it, but in my opinion it is not needed and doesn't ruin the flavor.
This can be kept in the fridge in an air tight container for many weeks (if its not air tight container your entire fridge may smell a little garlicky), but I promise it won't last that long!
To make the garlic bread you see pictured, just cut a loaf of French bread lengthwise, butter the bread on both sides (this recipe is the exact amount needed). Then bake in the oven (right on oven rack) at 400 degrees to desired crispness. If you like your garlic bread softer and chewier, after buttering, put the loaf back together and then wrap up tightly in aluminum foil (I like heavy duty). Make sure the foil is tightly sealed so the heat stays in. Cook in oven (right on the rack) at 400 degrees until butter is melted- about 8-10 minutes. You can also cook it either way on a heated grill.