Pressed Garlic Bread
Weighting the garlic bread while it cooks makes it denser and crisp.
- Total Time:
- Servings: 4
Photography: John Kernick
Source: Martha Stewart Living, November 2006
- 2 garlic cloves
- 1/2 cup extra-virgin olive oil
- 1 baguette, halved crosswise and lengthwise
- 1/2 teaspoon coarse salt
- Freshly ground pepper
Puree garlic and oil in a blender. Brush cut sides of bread with garlic oil; season with salt and pepper. (Refrigerate remaining garlic oil in an airtight container up to 1 month.)
Heat an 8-inch cast-iron skillet over medium heat. Lay bread, cut side down, in skillet. Place a lid small enough to fit inside skillet over the bread, and cook, gently pressing down on the lid and flipping bread once, until golden brown, 3 to 4 minutes per side.