or how to push the delicate threads of the self into pixels
Sunday, August 16, 2009
Cheesy Garlic Bread
This is a super quick recipe. Look for leftover, reduced price bread loaves at the grocery store in the bakery section. This garlic bread is equally delicious with either plain French bread or sourdough. Sourdough is chewier and has a subtle tang that blends ooo la la! seductively with the oil, garlic and cheese. It's good to make several loaves and freeze for an economical side dish or snack in a snap. Make sure to have French bread and grated Parmesan cheese on the shopping list and check to make sure there is butter, garlic and dried parsley on hand. Cheesy Garlic Bread takes about 5 minutes to prepare 15 minutes in the oven and a perfect partner to lasagna, or how about chicken? Substitute white Cheddar cheese for the Parmesan and chopped chives for the parsley!
1 medium loaf French bread, unsliced. ½ Cup Butter or Margarine, softened 1 Teaspoon Dried Parsley 2 Cloves Garlic 1/3 Cup Grated Parmesan cheese
Preheat the oven to 375°. Cut slices down the length loaf at 1 inch intervals, without cutting all the way through. Rub slices and top of loaf with cut sides of garlic halves then mince the garlic. Combine the butter, garlic, parsley and Parmesan cheese in a small bowl. Spread the butter mixture in between the bread slices and on top of the loaf. Wrap the bread in some foil, leaving the top partially uncovered. Bake until heated through, about 15 minutes look for a perfect, bubbling, slightly browned top. Serve it while it's hot! Some helpful hints:Combine the butter, garlic, parsley, and Parmesan cheese as the recipe says. You can make this up ahead of time and store in the refrigerate for up to three days. Soften at room temperature before using. For easier peeling, microwave un peeled garlic cloves for 10 to 20 seconds. Cool and store un peeled cloves in a plastic bag in the refrigerator for up to two weeks. To satisfy the real cheese lovers in my family I use sliced provolone cheese in place of the grated Parmesan. yum!