Friday, November 16, 2012

Garlic Bread

If there's one thing I have learned in my adult life, it's that you can't serve a pasta dish without garlic bread... Okay, so maybe I've learned more than that it my adulthood, but it's true. Garlic bread brings the whole dish together and is even better when it's freshly made, not pre-made. So take a few extra minutes the next time you whip up a plate of lasagna or spaghetti. You won't regret it.

Garlic Bread


  • 1 loaf French bread
  • 6 large garlic cloves, chopped
  • 1/4 cup parsley, chopped
  • 1/2 tsp. kosher salt
  • fresh ground black pepper
  • 1/2 cup good olive oil
  • 2 tbsp. unsalted butter, room temperature
Preheat the oven to 350 degrees F.

Place the garlic in the bowl of a food processor and pulse until minced. Add in the parsley, salt, and pepper. Pulse twice to combine.

Heat the oil in a medium saute pan over medium heat. Add the garlic mixture and remove the pan from the heat. 

Slice the bread in half horzontally, and spread the butter on one half. Spread the garlic mixture on the other half of the bread. Put the two halves back together, and wrap the bread in aluminum foil.

Bake in the oven for 5 minutes, then open the foil and bake for another 5 minutes. Enjoy!

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