Garlic Bread

Garlic bread is a common accompanyment to pastas with a tomato based sauce.

However, it is often not very good.

So I came up with my own recipe.

Ingredients

The quantities of the ingredients are highly imprecise - this is a recipe done largely by eye without precise measurement. Just have fun.

• A loaf (baguette) of sourdough or franchese bread. We prefer franchese.
• About 1/4 cup olive oil
• 1/2 cup (or more) shredded Parmesian cheese
• 2 Tablespoons of chopped parsley
• 3 (or more) cloves of garlic (pressed)

Time

This will take roughly an hour, mostly to dry the bread and to let the garlic to spread into the oil/cheese mixture.

Instructions

1. Slice the bread lengthwise into two long pieces.

2. Slightly dry the bread (I use the dehydration setting on our oven)

3. While the bread is drying mix the olive oil, shredded Parmesian cheese, parsley and pressed garlic into a thick paste. Use only enough olive oil to slightly liquify the paste; too much oil will cause the resulting bread to be soggy with oil. Let the paste stand for at least 30 minutes for the garlic to diffuse into the cheese and oil.

4. Preheat the oven on bake or convention-bake to about 425F to 450F.

5. Put the bread pieces face up on a baking sheet. It can be useful to line the baking sheet with parchment paper of one of those non-stick baking pads.

6. Use a small spoon to ladle the paste onto the bread and spread it around. Try to cover the full cut surface of the two half-bagettes. Don’t skimp.

7. Bake the breads until the cheese melts and bubbles (and usually turns a bit brown.) I generally do a minute with the broil cycle to brown the top; care must be taken not to burn the bread.

8. Slice and eat.