By Rachael Thompson Hosting 09.10.2024

Into the Sauce's Confit Garlic and Parsley Bread

A hot-buttery interior, crispy exterior, and fragrant notes.

Welcome to Put on a Spread, a recipe series that takes you inside the kitchens – and dining rooms – of some of our favourite home cooks. For this instalment, Tori Falzon of Into the Sauce shares her recipe for confit garlic and parsley bread.

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If there are two ingredients that are sure to enhance any savoury recipe, it’s garlic and butter. And in our opinion, there’s no better accompaniment to an Italian meal than salty garlic bread.

A hot-buttered interior, crispy exterior, and fragrant notes make it the ultimate snack that children and adults alike get excited about eating.

And while a simple store-bought loaf almost always hits the spot, Into the Sauce founder, Tori Falzon's foolproof recipe with parsley and parmesan is an elevated take on the classic that we guarantee will delight.

Whether you’re hosting friends for dinner or you’re in the mood for a carby treat, try this unforgettable garlic bread with your next meal.

Ingredients

1 loaf of bread of your choice – Tori likes to use fresh baguette or Turkish bread
2 heads garlic
100g butter, at room temperature
1 tsp salt flakes
¼ large bunch of parsley, finely chopped
Parmigiano Reggiano or Grana Padano, finely grated, to serve

Method

Preheat oven to 180°C.
Slice open garlic heads, place on a sheet of alfoil, generously drizzle with olive oil and sprinkle with salt flakes.
Close and wrap up garlic heads in the foil, place on a baking tray to collect any leaking oil as it cooks, and bake for 45 minutes.
Open up the garlic and squeeze out the soft cloves into a bowl.
Combine with butter, salt flakes, and chopped parsley.
Slice bread into either two long flat pieces, or vertically sliced rounds, then generously spread over garlic butter.
Bake until golden brown, generously shower with Parmesan and serve.