Well hello there. Long time. I know. Trust me that it has been a crazy few months and my cooking went a bit out the window. I am back now, and ready to churn out some recipes for you all to enjoy. If you are like me, garlic bread is a personal favorite. This recipe is fun and easy to make. Not to mention, it is also flavorful and perfect to enjoy alone or alongside another dish. After a trip to the new Eataly store in Dallas I think I will be making garlic bread a lot.
Ingredients:
1 Large French Bread Loaf (fresh from a local bakery is best)
1 stick of unsalted butter
5-6 Cloves of garlic (Yes I know it's a lot...BUT IT'S WORTH IT)
1/2 Cup of parsley
1/2 Cup of basil
1/4 Cup of oregano
1 Tbsp of pink Himalayan salt
1 Tbsp of pepper
1 Tsp of garlic powder
1 Tsp of onion powder
1 Tsp Everyday Seasoning from Trader Joes
Instructions:
Start by setting your butter out to soften up a bit. Cut it into quarters. If you have a food processor you can make this process a lot easier. I pre-chopped my parsley, basil, oregano, and garlic before adding them into the processor. This can be done manually, but a processor just saves time.
Add the seasoning, herbs, and butter into the processor and pulse until combined into a whipped herb garlic butter ball.
Slice the French bread lengthwise and separate completely. Then spoon the butter onto the open face of the bread. Spread it evenly to make sure the mixture gets into any pockets or holes. You want the butter to melt down completely.
Preheat your oven to 350 degrees. Set your bread in the oven on a foiled sheet pan to cook for 9-10 minutes, or until the mixture is completely melted.
Switch your oven over to broil to crisp up the bread, and add more crunchy satisfaction to the edges. It is important to watch your bread while it broils to keep it from burning. Broil for about 5-8 minutes.
After that simply slice and serve.
Easy and delicious. This recipe is perfect for parties, or just a nice date night. I paired it with my turkey meat sauce spaghetti. Stay tuned for more recipes heading your way very soon.
Want more recipes? Head back to my home page.