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We should all be enjoying more garlic bread in our lives, yes? It’s the perfect partner to cozy stews and hearty lasagna, and the only acceptable side to a plate of spaghetti and meatballs. To get it on our tables more often, I’ve created a way to make it in a fraction of the time: a cheesy make-ahead seasoning blend, with no fresh garlic required.
While you can sometimes find a store-bought version on your supermarket’s spice rack, making your own garlic bread seasoning couldn’t be easier, and it’s guaranteed to be fresher. Simply mix garlic powder with kosher salt, dried parsley flakes, dried Italian seasoning, and grated Parmesan cheese in a bowl or lidded jar. That’s it! Coarsely grated store-bought or shelf-stable Parmesan is actually preferable to freshly grated here — the flecks of herbs will remain evenly distributed and the cheese won’t clump when stored.
When you’re ready for garlic bread, simply mix three tablespoons of the seasoning with a stick of unsalted butter, slather it into a halved loaf of bread, and bake until toasted and warm.
Easy garlic bread is the obvious use for this seasoning sprinkle, but don’t stop there: Pat the spice blend onto pork chops or chicken, then sear in a skillet until the cheese crisps, turns golden, and the seasonings infuse the meat with herb and garlic flavor. Use it to make a compound butter to serve atop steaks and potatoes, or toss the sprinkle with stale, cubed bread to make croutons for soups and salads. It’s also great on freshly popped popcorn.
Makes about 3/4 cup
1/2 cup store-bought or shelf-stable grated Parmesan cheese (3 ounces)
3 tablespoons garlic powder
2 teaspoons dried parsley flakes
2 teaspoons kosher salt
1 teaspoon dried Italian seasoning
1. Place 1/2 cup grated Parmesan cheese, 3 tablespoons garlic powder, 2 teaspoons dried parsley flakes, 2 teaspoons kosher salt and 1 teaspoon dried Italian seasoning in a medium bowl and whisk to combine.
2. Transfer to an airtight container and refrigerate up to three months.
To make garlic bread
1. Mix 3 tablespoons garlic seasoning and 1 stick (8 tablespoons) softened unsalted butter together.
2. Cut a 1-pound loaf of French or Italian bread in half lengthwise and evenly spread the cut sides with the garlic butter. Place butter-side up on an aluminum foil-lined baking sheet.
3. Bake at 350 F until the bread is toasted and warmed through, about 15 minutes. For crispy garlic bread, broil on low until browned, about 1 minute more. Slice crosswise and serve.
This article is written by Patty Catalano from The Kitchn and was legally licensed via the Tribune Content Agency through the Industry Dive publisher network. Please direct all licensing questions to firstname.lastname@example.org.