Saturday, August 14, 2010

Easy Garlic Bread

You know by now how much I like to serve toast with my meals- well this is even better. It's crispy on the outside and chewy and buttery garlic goodness on the inside. It's great with a ciabatta loaf- if you are serving a few people, but I keep Acme's rustic deli rolls in my freezer to make this anytime. I even make the garlic basil oil and keep it in the fridge for about a week - the olive oil keeps it from turning brown.

Garlic Bread

6 cloves garlic
couple sprigs fresh parsley
couple sprigs fresh basil
1/2 teaspoon salt
1/2 cup olive oil
ciabatta bread
couple tablespoons butter, softened

In a small food processor put the garlic, parsley, basil and salt and blend. Pour the oil into a small pan and heat to low. Add the garlic-herb mixture and cook for about 4 min, don't let it brown! You can store this in the fridge at this point for use all week long. If using right away, cut the bread in half horizontally and on one side spoon in some of the garlic oil mixture. On the other half spread with the butter. Put them back together and wrap in foil. Bake at 350 degrees for 5 min. then unwrap and bake another 5 min. Keep it in a loaf shape then cut into pieces and serve.

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