Thursday, October 06, 2005

Something to go with frozen lasagna

Garlic Bread
The Gourmet Cookbook Copyright 2004

2 teaspoons finely chopped garlic
rounded ¼ teaspoon salt
½ stick (4 tablespoons) unsalted butter, softened
1 tablespoon extra-virgin olive oil
2 tablespoons finely chopped fresh flat-leaf parsley
1 (15-by-3 ½ inch) loaf Italian bread

Put rack in middle of oven and preheat oven to 350 degrees F.

Using a heavy knife, mince and mash garlic to a paste with salt. Stir together with butter and oil in a bowl until smooth. Stir in parsley.

Without cutting completely through bottom, cut bread diagonally into 1-inch thick slices with a serrated knife. Spread garlic butter between slices.

Wrap loaf in foil and bake for 15 minutes. Open foil and bake for 5 more minutes.

I just made up the garlic butter and spread it on the sliced bread and toasted it in the toaster oven. My husband and I were eating separately so it made more sense for us to each toast our bread right before we ate. I usually freestyle garlic bread and I'll admit this was much better than mine.

Another winning recipe from The Gourmet Cookbook.

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