I love garlic bread and it is one of the few times I break my general no-dairy rule. I swear by Fine Cooking's recipe for garlic bread but when it comes to spring garlic I take a different path. Spring garlic has a mild flavor all it's own and not only doesn't need toasting, but also is overpowered by parmesan. This recipe is as true to spring garlic. One thing to note: spring garlic is fairly garlicy on it's own but the garlic flavor will mellow over time. For this recipe, you'll want to make the garlic butter just before serving.
Ingredients:
1 loaf of bread (I used Schar's baguette here)
4 tbsp unsalted butter, softened
1 tbsp minced spring garlic, mixture of green and bulb
1/4 tsp lemon zest
1/4 tsp fresh thyme, finely chopped
1/8 tsp kosher salt
Heat oven to 425. In a bowl, add butter, garlic, lemon zest, thyme and kosher salt. Mash with a fork until well mixed. Slice bread load in half and spread a thin layer of butter on both sides. Place loaf on a lined baking sheet and bake for 20-25 minutes, or until the top is toasted. Remove from oven, (either closed or open, your choice), and serve.
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