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A loaf of ciabatta, garlic-infused butter, fresh herbs and lots of grated parm are the must-haves for making Rach's garlic bread. 

Rach likes to serve her garlic bread with her Fennel-Cabbage Soup With 'Nduja & White Beans or chop up it up for croutons in her Surf 'n' Turf Caesar Salad.


  • One 12- to 14-inch loaf ciabatta bread, halved horizontally
  • 4 tablespoons extra-virgin olive oil (EVOO)
  • 4 tablespoons butter
  • 4 cloves garlic, chopped or grated
  • 1 cup grated Parmigiano-Reggiano and/or Romano, combined
  • 2 tablespoons chopped thyme
  • ¼ cup chopped parsley


Serves: 8-10


Arrange bread on foil-lined tray and preheat oven to 400˚F.

Combine EVOO and butter in dish for microwave or small pot, add garlic and heat to infuse flavor. Brush bread liberally and top with cheese and herbs and cook to deeply golden.