Classic Garlic Bread
A regular request by my daughter’s friends when they visit, this recipe is a standby that should be in everyone’s repertoire.
- 1 pound loaf of bread (Pain au Levain or baquette)
- 1 stick unsalted butter, softened
- ½ cup fresh oregano leaves, finely minced
- ½ cup Parmesan, finely grated
- 3 cloves +/- garlic
- salt, to taste
Farmers To You Ingredients:
Fresh and Other Pantry Ingredients:
- butter, Parmesan cheese, salt
- Preheat oven to 350 degrees.
- Cut loaf of bread into slices approximately ½ thick. Set aside.
- In a bowl, mash 1 stick of unsalted butter until soft with a sturdy fork.
- Wash and dry oregano. Measure out about ½ cup or more of leaves and then mince very finely. (If you don’t have fresh oregano you can substitute 2 teaspoons of dried.) Add to butter. Blend.
- Finely grate Parmesan cheese. Add to butter and oregano mixture.
- Press 3 garlic cloves into mixture and thoroughly combine. Add salt to taste.
- Spread garlic-oregano-butter onto one side of each piece of bread. (This recipe makes more than enough for a pound loaf of bread. Store remainder of the garlic herb butter in refrigerator to have on the ready next time you want to make a quick garlic bread. Also good to add to steamed vegetables or when making soups.)
- Re-assemble loaf and wrap in tin foil. Place on a pan (in case butter drips out of the foil) in the center of the oven and bake for approximately 25 minutes. Unwrap bread and bake for 5 to 10 minutes more to make crusty.