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Recipe: Perfect garlic bread

150533_6863Sometimes the simplest of dishes can be the trickiest. I have always found homemade garlic bread a difficult one to get right. It always tastes nice but not perfect.

It either has too much garlic or too little, drenched in butter or lacking and dry or just too herby. The margin for error is surprisingly big and it always amazes how this popular side varies from restaurant to restaurant and recipe to recipe.

Well, my quest to find the perfect garlic bread is over and with unexpected results. Created by chef Richard Bertinet, this version incorporates butter, shallots, garlic, parsley, chives and mascarpone. Quick and easy to make, it is completely delicious. Try it for yourself.

How do you make the perfect garlic bread?

Perfect garlic bread

In a blender blitz some butter, one shallot, two cloves of garlic, a handful of parsley and chives and a good dollop of mascarpone. Spread on a crusty baggette, wrap in tin foil and place into a preheated oven (180º-200ºC/Gas 4-6) until golden brown (about 20 minutes).


  1. alternatively, if you roast the garlic cloves beforehand, you’ll take away the edge from the garlic. pop them in the oven for 25 minutes at 180c and taste the difference……

  2. I find part of the charm of homemade garlic bread is the homemade bread. Make white dough, form into balls and dusst with flour, but near but not quite touching into an oiled tin/dish and bake until nearly done. then smother in melted garlic butter and plenty of rosemary. the dough forms balls that are like tiny batch loaves, very handy for sharing.

  3. Some butter? How much? 25g? a pound? Help!

  4. About 50g for a long baguette.

  5. Mmmm, sounds gorgeous. Going to make it on Friday night to go with my lovely homemade Spag Bol.

  6. Hi,

    Garlic bread sounds awesome!

    For a great guide on growing your own garlic see below.