Italian food is a staple in our house. It freezes well and makes amazing left overs. Garlic bread makes an Italian dish all the better, and is a cheap way to fill up leaving left overs for tomorrow’s lunch. What isn’t cheap about garlic bread? The garlic bread you buy in the freezer section at the grocery store. Sure you can make garlic bread fresh every time you want it, but I’m all about DIY convenience meals.
*Note: My pictures show the amounts for a double-batch because we eat this yummy stuff up so fast that one batch just isn’t enough.
Before you get started, I recommend freezing your Texas toast overnight. Frozen bread allows you to evenly spread out the garlic butter without smashing your bread. You can also flash freeze the bread by laying it out in a single layer on a cookie sheet and freezing it for an hour.
I used my homemade butter in this recipe. I just leave it out for a while when its fresh to make it easy to work with. Mix together in a medium mixing bowl your butter, parsley, minced garlic and salt. I have found that a sturdy wooden spoon works best for all the mashing.
Once its thoroughly mixed, spread it on one side your frozen slices of bread. Arrange the buttered bread in a single layer on a cookie sheet. Flash freeze for 15 minutes. When you remove the bread from the freezer the butter should be firm to the touch. Flash freezing prevents your bread from becoming one giant loaf never to be separated again.
Put your pieces of garlic toast back in the original bread bag and put in the freezer. Now anytime you want to add some garlic toast to your meal just grab as many pieces as you want. Bake at 425 degrees for 5-6 minutes or until the bottom of the bread is toasted.
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