Easy Pull-Apart Garlic Bread

Last Updated on April 15, 2022 by Karen

This pull-apart garlic bread loaf is a hearty, savory indulgence!  The combination of garlic, olive oil, and butter brings the classic flavors you are looking for.

Happy hump day!  How is your week going?  I am not much of a Fall person (because Fall in New York lasts maybe a month, at most!) but we have been getting some real pleasant, balmy weather over here and I say, “Keep it coming!”  Despite the moderate temperatures, we have been knee-deep in comfort foods eating.  Just this week alone, we have made skillet lasagna, spaghetti carbonara, and apple crisp (round two!)  On the very top of my cozy, comforting recipe list is no doubt this Easy Pull-Apart Garlic Bread.  And any good Italian dinner’s number one sidekick!  Actually, the PERFECT appetizer or accompaniment to a hearty bowl of soup or stew.

I have been using this fool-proof way of making garlic bread for years and I was inspired to use the olive oil Nudo Italia had sent me in this recipe.  But it’s not just any olive oil though.  In the mix were Olive Oil Stone Ground with Lemon, Basil, and Garlic that come in these cute little tins, perfect as stocking stuffers.

On their website, you can also “adopt” an olive tree for yourself or as a gift and enjoy cold-pressed olive oil from your tree’s fruit.  How cool is that?

All of the oils are true to their flavors and great to use as is.  I would drizzle the basil oil on some fresh burrata and bread, or use the lemon oil in a salad dressing arugula salad.  Major yum.  I used the garlic oil in this recipe, which eliminated the extra step in peeling the garlic cloves.  Peeling garlic is my least favorite task in cooking.  I’ve tried every single odor-eliminating trick out there and the smell on your hand just never goes away!

To start, you’d want to make a olive oil-butter mixture.  Combine olive oil, butter, garlic (no need to use garlic if you are using a garlic-flavored oil), and Italian seasoning (or your own mix of dried oregano, thyme, parsley, rosemary, and basil) in a microwave-safe bowl.

Microwave on low for 1 minute and let the mixture cool.  The flavors of the garlic and herbs will infuse into the oil.

Meanwhile, cut up a loaf of crusty French or Italian bread.  I cut 1-inch slices, but feel free to slice them thicker.  Make sure you don’t slice all the way through so that the loaf is still intact.

Next, take that garlic oil and brush it between the bread slices. This is the part where you have to make an executive decision: you can sprinkle some grated Parmesan cheese between the slices or not use cheese at all. Some people like cheese in their garlic bread. I do too, but I skipped it this time because I wanted to taste the flavor of the olive oil.

Wrap it with aluminum foil and throw it in a 350F oven for 15 minutes. Keep it in the foil until you are ready to serve.

This garlic loaf can be made ahead of time and then stored in the fridge until you are ready to bake.  You can whip up a loaf of garlic bread to serve with your soup or pasta in no time.  The garlic oil can also be used to roast cauliflower, Brussels sprouts, and potatoes, too!

This one’s a keeper, you guys! The bread is toasted golden brown, hearty, and that pop of savory garlic is just awesome.

I could eat this all night long, with a glass of wine. Maybe I will.

This is a sponsored post written by me for Nudo Italia.  All opinions are my own.