I am aware that most people know how to make garlic bread. I am also aware that this is a fairly boring version of garlic bread. However, mixing garlic with cheese is not "garlic bread," it is cheesy garlic bread (and it is fabulous). There are loads of variations for this, but this particular garlic bread is incredible when floated into soups or brothy dishes because it is toasted longer than normal and individually sliced instead of toasted as a loaf. It is also fanstastic when thrown into a food processor and made into homemade bread crumbs - I promise that you will not get the same crunch from the canned kind. This version is also healthier than the garlic bread that most people typically think about - it is not dripping with butter (not that things dripping with butter are in any way appetite supressing, they just simply add too much jiggle to my thighs) and it still has a great deal of flavor. That said, man do I love cheesy garlic bread...Advice for cutting your bread if you do not elect to have your baker do it for you - use a serrated knife. You will make your life easier.
- Half loaf of Ciabatta bread (or similar), sliced
- Five cloves garlic, finely mined
- Favorite Oil (I use garlic or basil oil usually), put into a small container
- Small handful of fresh parsley, chopped
- Paprika
- Cayenne (optional)
- Fresh Black Pepper, to taste
Brush each side of the bread with a bit of oil, place on a baking rack or tray that has holes or slats. Sprinkly each peice of bread with Cayenne, Paprika, and Pepper. Top with an ample amount of garlic and parsely. Bake for about five to seven minutes at 375. Serve with Soup or baked tomatoes or turn into homemade bread crumbs.
I am aware that most people know how to make garlic bread. I am also aware that this is a fairly boring version of garlic bread. However, mixing garlic with cheese is not "garlic bread," it is cheesy garlic bread (and it is fabulous). There are loads of variations for this, but this particular garlic bread is incredible when floated into soups or brothy dishes because it is toasted longer than normal and individually sliced instead of toasted as a loaf. It is also fanstastic when thrown into a food processor and made into homemade bread crumbs - I promise that you will not get the same crunch from the canned kind. This version is also healthier than the garlic bread that most people typically think about - it is not dripping with butter (not that things dripping with butter are in any way appetite supressing, they just simply add too much jiggle to my thighs) and it still has a great deal of flavor. That said, man do I love cheesy garlic bread...Advice for cutting your bread if you do not elect to have your baker do it for you - use a serrated knife. You will make your life easier. 
sounds nice
ReplyDelete