Garlic Bread à la Ralf
If garlic is the answer to everything, then this bread is probably the final proof.
I like garlic. Really, I like garlic.
For me, garlic bread should not be bread with a little garlic hiding somewhere in the butter. When I make it, you should know what you are eating. My friend Thomas and I like the more extreme version, so there is fresh garlic, olive oil and, at the end, a little of a very strong garlic paste I buy from France.
No butter. No parsley. No little green decoration to make everybody feel better.
Just garlic.
The Mayor said there is a chocolate cake called Death by Chocolate. After hearing how I make this bread, he decided mine should probably be called Death by Garlic.
I think he may be right.
Ingredients
- 1 good baguette or ciabatta
- 2 cloves of fresh garlic
- Good olive oil
- A little strong garlic paste — I use a salty French garlic paste sold in small jars
Method
First, I cut the baguette or ciabatta open lengthways.
I put the bread into the oven for about 5–6 minutes. I don’t want to make it completely hard. I just want the inside to become warm, lightly toasted and a little crunchy.
Then the important part starts.
I take the bread out of the oven and grate one clove of fresh garlic directly onto the warm surface. After this, I drizzle over a little olive oil.
Then comes the second clove.
Yes, another one.
I grate this directly over the bread as well.
For the normal person, perhaps this is already enough. For Thomas and me, we continue.
I spread a little of the strong French garlic paste over the top. You do not need too much because it is very salty and very strong. But together with the warm bread, fresh garlic and olive oil, it is fantastic.
Serve it immediately while the bread is still warm and crunchy.
My Garlic Rule
No butter.
No parsley.
Fresh garlic, olive oil, more garlic — and, if you are brave enough, garlic paste.
Perhaps do not eat it before an important meeting.
Although, depending on the meeting, perhaps that is exactly when you should eat it.