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Garlic Bread with Parmesan and Miso
For this update of all-American garlic bread—everyone’s favorite accompaniment to spaghetti and meatballs—we sauté chopped garlic until lightly browned to tame its fieriness and crisp its texture. There’s no need to painstakingly chop the cloves—as long as the bits aren’t larger than about ¼ inch, it’s fine if they’re uneven. Richness comes from two forms of fat: olive oil and butter. Parmesan is no surprise here, but white miso is; it ratchets up the flavor and adds another level of savoriness. A rustic, batard-shaped loaf—one with a nice crust and sturdy crumb—has lots of surface area and makes excellent garlic bread.
Makes one
1-pound loaf
Tip
Don’t overcook the garlic in the oil. As the garlic bits begin to brown, stir often for even coloring, and make sure to remove the pan from the heat just before the garlic reaches the target color of lightly golden. Immediately pour the garlic and oil directly onto the butter to halt the cooking.
20 minutes
Ingredients
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6
tablespoons salted butter, room temperature
-
¼
cup extra-virgin olive oil
Directions
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01Heat the oven to 425°F with a rack in the middle position. Place the butter in a medium bowl. In a small saucepan over medium-high, combine the oil and garlic; cook, stirring, until the garlic is light golden brown, about 2 minutes. Immediately pour the mixture over the butter, then add the Parmesan and miso. Using a fork, smash and stir until homogenous.
