Butterless Garlic Bread

I love garlic bread. Well, I love anything garlic, so I guess that’s no surprise. Roasted garlic, garlic pesto, garlic ice cream (well, haven’t tried that one yet). But seriously, who doesn’t like garlic bread (carb dodgers do not apply). Split a loaf of French bread sandwich style and serve it open face. Warm gooey bread, spread with garlic, spices and a little cheese for extra measure. Or cut parallel slits almost all the way through the loaf, fill the pockets, bake and rip off slices as you go. How could you possible go wrong?

The thing I don’t like is the seemingly pounds of butter you need to produce good garlic great. Sure we all love butter, but it’s not exactly the healthiest thing in the world. While I’ve seen A LOT of recipes for garlic bread, they’re all loaded with butter. I decided olive oil soaks into bread just as well. Why can’t you use oil instead of butter? Apparently you can. And it’s delicious. Especially with that little bit of cheese for extra measure.

Butterless Garlic Bread (Serves 4)

• 10-inch loaf of French or Italian bread
• 2 tbsp good quality olive oil
• 2 tsp garlic powder
• 1 tbsp Italian seasoning (or blend or your favorite spices)
• Sprinkle of red pepper flakes
• Pinch of salt
• Up to 1/4 c grated Parmesan cheese

Preheat oven to 400°F. Line a baking sheet with aluminum foil.

Cut bread in half lengthwise, as if you were preparing a sandwich. In a small bowl whisk olive oil, garlic powder, Italian seasoning, red pepper flakes and salt. Generously brush mixture on the open halves of bread (use it all!). Sprinkle halves with Parmesan cheese, a little or a lot depending on how cheesy you like things!

Bake on foil lined baking sheet for 15-20 minutes on until browned and crisp around the edges (maybe not quite as crispy as mine). Slice and serve immediately.

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