Crispy, Cheesy Garlic Bread with Anchovy Butter
Crispy, cheesy, and deliciously golden brown, my Garlic Bread with Anchovy Butter takes a classic dish and brings it to the next level with umami-rich flavor that seeps into every bite. I love to serve this with pasta or alongside other Italian dishes, but really it's great with everything from grilled or roasted meats to soup and salad. On the table in just 25 minutes.
Servings: 8 servings
Calories: 229kcal
Ingredients
- 1 French baguette, cut in half lengthwise (about 10-12 ounces)
- 8 Tbsp (113g; 1 stick) unsalted butter
- 2 anchovies
- 5 cloves of garlic, grated
- ¼ tsp crushed red pepper flakes
- ½ cup flat leaf parsley, finely chopped
- ½ tsp kosher salt
- ¼ cup grated Pecorino Romano or Parmigiano Reggiano, plus more for serving
- Flaky sea salt, for serving
Instructions
- Prepare the baguette. Preheat an oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper, then place the baguette halves cut side up.
- Make the anchovy butter. In a medium saucepan, add 8 Tbsp (113g) unsalted butter. Set over medium heat. When the butter is mostly melted, add 2 anchovies, 5 grated garlic cloves, ¼ tsp crushed red pepper flakes. Cook for 1-2 minutes, using a spatula to break apart the anchovies as needed until they dissolve and the butter has fully melted. The mixture will smell incredible. Remove from the heat, then stir in ½ cup chopped parsley and ½ tsp kosher salt.
- Cook until crispy! Brush or spoon the anchovy butter on top of the bread, then sprinkle generously with grated Pecorino Romano (or Parmesan cheese). Transfer to the preheated oven and cook for 5 minutes. Set the broiler to high, then place the garlic bread directly underneath for about 2-3 minutes, or until the top is golden brown. Keep an eye on the garlic bread so it doesn’t burn and rotate the pan as needed if your broiler has hot spots. Sprinkle with flaky sea salt and more cheese, if wanted, then enjoy immediately!
Notes
- If you want to avoid any spice, omit the crushed red pepper flakes.
- To make-ahead: You can prepare the anchovy butter ahead of time and store it in the refrigerator for up to 3 days. When ready to use, warm it slightly before brushing onto the bread.
- Leftovers and storage: Leftover garlic bread can be stored in an airtight container at room temperature for up to 2 days. If you need to keep it longer, refrigerate it for up to 4 days.
- To reheat: To reheat, place the bread on a baking sheet and warm in a 350°F (175°C) oven for 5-7 minutes. Avoid microwaving as it can make the bread chewy.
- To freeze: Garlic bread can be frozen before baking. Wrap the prepared, unbaked bread tightly in foil, then place in a freezer-safe bag for up to 3 months. When ready to serve, bake from frozen at 375°F (190°C) for about 15 minutes, then broil as instructed.
- Instead of parsley, you could use fresh basil.
Nutrition
Calories: 229kcal | Carbohydrates: 21g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 34mg | Sodium: 460mg | Potassium: 90mg | Fiber: 1g | Sugar: 2g | Vitamin A: 703IU | Vitamin C: 6mg | Calcium: 91mg | Iron: 2mg
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