Garlic Herb Bread

Posted by Brittany Arcand on November 9, 2011 Leave a Comment

First of all, sorry these pics are a little…off. When I was ready to photograph this the sun went down and dark storm clouds descended on our house, thus eliminating any natural light. It is a glaring reminder to me that winter is coming and that I will need to start doing all my blog pictures before 4 o’clock! But that is OK. If eating cheesecake for breakfast is what I will have to do to make sure these photos are blog worthy, than I guess that is just a sacrifice I will have to make.

But back to the food, I am sharing this recipe for garlic bread because it really is the ultimate garlic bread. It is herbaceous and buttery without being heavy and goes so perfectly with pasta you won’t ever want to be without it on Italian night! I recently made it to go with Zesty Bolognese but it pairs well with everything from mac and cheese and alfredo to lasagna. Absolutely fantastic. And don’t worry. I promise my next post will include that pumpkin we made last week. One Year Ago: Piggy Pudding

Garlic Herb Bread

Adapted from Ina Garten

The pic above only shows half of this recipe. It is easy to do if you are only feeding three or four people. I had just a tiny bit of the mixture leftover and I added it to the pasta I was making. This recipe is also great as party food. Yum!

In a mini food processor, pulse together:

3 cloves garlic, peeled

1 tsp dried oregano

1/4 c fresh parsley

pinch of salt and pepper

Pulse ingredients until finely chopped. Drizzle in enough olive oil to make the mixture spreadable, about 1/4 c . Alternatively, chop garlic and herbs together until finely minced and mix with olive oil in a small bowl.

Cut a large loaf of french bread or ciabatta bread in half through the middle and spread each side with a thin layer of softened, unsalted butter. Spread the garlic and herb mixture on each half, making sure not to go too thick. This is potent stuff! Put the layers back together and wrap in a large sheet of foil. Can be made several hours ahead of time up to this point. Bake at 350 for 5 minutes. Open the foil and let the bread toast for another 6 or 7 minutes. Cool slightly and cut into serving pieces.