Today’s post is short and sweet and inspired by the cold, wet weather we have been having in Maine. There is nothing I love more than a good hot soup and yummy bread on a cold, rainy day. However, this bread pairs really well with any Italian meal or even a nice grilled chicken salad. Heck, this bread is good enough to be a meal all on its own!
So here you go – you are definitely going to want to make this one!
- 9 – 10 medium cloves garlic, skins left on
- 6 tablespoons unsalted butter, softened
- 2 tablespoons grated Parmesan cheese
- ½ teaspoon kosher salt
- 1 loaf Italian bread; about 1 pound, football-shaped, halved lengthwise
- Optional – fresh rosemary herbs
Adjust oven rack to middle position and heat oven to 500 degrees. Toast garlic cloves in small skillet over medium heat, shaking pan occasionally, until fragrant and color of cloves deepens slightly, about 8 minutes. Remove skins and mince cloves. Using dinner fork, mash garlic, butter, cheese, and salt in small bowl until thoroughly combined.
Spread cut sides of loaf evenly with garlic butter mixture; season to taste with pepper. Transfer loaf halves, buttered side up, onto baking sheet; bake, reversing position of baking sheet in oven from front to back halfway through baking time, until surface of bread is golden brown and toasted, 8 to 10 minutes. Cut each half into 2-inch slices; serve immediately with chopped, fresh Rosemary.
*Recipe inspired by Cooks Illustrated
Serves: 6 to 8