Sunday, October 10, 2010

Green Herb Garlic Bread

It may be the American way but I always felt that serving plain old bread alongside spaghetti was redundant. Don’t get me wrong, if it’s there I’ll eat it but does a boiled heap of white flour really need slices of baked white flour to wash it down? In the case of garlic bread, absolutely.

There’s something about a toasty loaf slathered with melted butter and chunks of real garlic that make it a different animal altogether. And when you add freshly chopped green herbs, it’s anything but redundant.

I served it with the Italian Wedding Soup I wrote about last week and couldn’t help but notice that Tristan polished off three quarters of the loaf. I’d say it was a hit.

Green Herb Garlic Bread 

Feel free to use parsley alone or any combination of fresh herbs that you have on hand. It's the perfect accompaniment to soups, stews, salads and yes, spaghetti.

1/2 cup unsalted butter, softened
4 garlic cloves, finely chopped 

1/4 cup finely chopped fresh parsley
1 tablespoon finely chopped basil leaves
1 teaspoon kosher salt
1 loaf crusty ciabatta bread or a large baguette

Preheat oven to 350˚F.
In a small mixing bowl, stir together the butter, garlic, herbs and salt.

Slice the ciabatta in half lengthwise and spread each half evenly with the herbed butter. Place cut side up on a sheet pan and bake for 15 minutes.

Sandwich bread back together and cut into slices.

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