GARLIC BREAD IN A PINCH

Garlic bread is proof that comfort often lies in simplicity. At its best, it’s little more than a loaf of good bread, a drizzle of butter or olive oil, and the unmistakable perfume of garlic — humble ingredients transformed into something golden, fragrant, and deeply satisfying.

Garlic Bread in a Pinch captures that magic effortlessly. Two distinct textures of garlic bring both depth and warmth, while a hint of basil rounds out the flavor with a gentle herbal note. There’s no peeling, no chopping — the blend does the work for you.

What remains is the joy of pulling a tray of crisp, aromatic bread from the oven and serving it alongside almost anything: pasta, soup, or a simple green salad.

How to Use: Effortless garlic bread, ready in minutes.

Yield: 4 servings

Time: 15 minutes

Ingredients:

1 baguette or small Italian loaf (ie. ciabatta), halved lengthwise
4 tablespoons unsalted butter, softened (or extra-virgin olive oil, for a lighter version)
1 to 1½ tablespoons of Garlic Bread in a Pinch
Pinch of kosher salt, to taste
Fresh chives, finely chopped, for garnish (parsley or basil also work well)

Preparation:

Heat the oven: Preheat to 400°F (200°C). Line a baking sheet with parchment paper or foil.

Prepare the spread: In a small bowl, combine the softened butter with Garlic Bread in a Pinch and a pinch of salt. Stir until evenly mixed. (If using olive oil, whisk together in a small bowl.)

Assemble the bread: Spread the mixture evenly over the cut sides of the bread, making sure to coat all the way to the edges. Place the halves, cut-side up, on the prepared baking sheet.

Bake: Transfer to the oven and bake until golden and crisp at the edges, 8–10 minutes. Watch closely.

Finish and serve: Sprinkle with chopped herbs, if using. Slice and serve warm, either on its own or alongside a simple marinara sauce for dipping.

Tips:

For even more depth, add a light dusting of grated Parmesan before baking. For a fun adventure for the kids, place pepperoni slices atop bread.

Leftovers can be wrapped in foil and reheated in a 350°F oven until warm and crisp again.

Though designed for garlic bread, this blend is endlessly versatile: swirl it into melted butter for roasted vegetables, toss it with hot pasta, or use it to season chicken or a cozy tomato soup.

For whisking, an inexpensive milk frother — the kind you can find for around $10 — works surprisingly well. Don’t underestimate its power; this small tool creates impressive emulsions in seconds. Keep one dedicated to savory cooking, and use it to whisk together salad dressings, blend marinades, or even re-emulsify sauces that have begun to separate. It’s one of those small, practical tools that earns its spot in any kitchen drawer.

Ingredients: Granulated Garlic, Dehydrated Garlic, Basil, Sea Salt

Ingrédients: Ail Granulé, Ail Déshydraté, Basilic, Sel De Mer

Produced in a facility that processes eggs, milk, mustard, peanuts, tree nuts, soy, sulfite, wheat, sesame.

Produit dans une usine qui transforme œufs, lait, moutarde, arachides, noix, soja, sulfite, blé, sésame.