Friday, May 14, 2010
I know, I know. I make Italian food but don't mention the bread. What is wrong with me? Nothing, actually. I was saving this recipe because it deserves its own post - even if it is easy as A-B-C and is hardly even worth being called an actual recipe. If you hang out around this house long enough you'll find out that we have a certain affinity for Texas Toast, which is really just a euphemism for Unhealthy White Bread Meets Paula Deen and Her Sticks of Butter. Because honestly just how many sticks of butter are there on a loaf of Texas Toast? Oh, well. I guess that's what makes it so dang good, huh?
But don't buy Texas Toast any more. Make this. It's uh, semi-homemade, but you can certainly go All...The....WAY! and make your own bread. That would only make it better. But don't blame me when your jeans don't fit next week. I already warned you. (You know, the butter....)
Garlic Bread Spread
Adapted from Allrecipes
This bread goes well with any Italian meal, especially if it includes a red sauce. It would also be a fabulous appetizer, alongside some salty olives and a glass of white wine. And if you do make it as an appetizer try spreading the butter on halved Ciabatta rolls, or a baguette sliced into small pieces.
1/2 cup butter, softened
1/8 teaspoon garlic powder
1/4 teaspoon dried rosemary
1/8 teaspoon dried basil
1/4 teaspoon coarse salt
4 tablespoons grated Parmesan cheese, divided
1 loaf of bread (I used a baguette. But really any kind will do.)
1. Preheat oven to 350 degrees. Line baking sheet with foil.
2. In medium-size bowl, mix all ingredients except for 2 tablespoons of cheese. Cut loaf of bread in half, length-wise, and slather each piece with the butter mixture. Sprinkle remaining Parmesan on top.
3. Bake crust-side down for about 10 minutes, or until edges are brown and cheese is just melted.
4. Devour without burning your mouth. And save some for your guests! If you can....