Sunday, October 14, 2012

Garlic bread

Not a day for cooking anything complicated. I'm still recovering from work last night; it was incredibly busy, and I got my ass handed to me repeatedly. So today I'm whipping up some basics: pasta with pesto and peas (quick, easy, nutritious) and root vegetables with wheatberries (to use up the turnips, parsnips, and pretty blue potatoes). As a treat, I'm making some garlic bread.

The nice thing about working all the time is that I can bring home slightly stale leftover bread. I have a bag full of baguettes for this garlic bread.

4 cloves garlic, crushed
2 tablespoons butter
2 tablespoons extra-virgin olive oil
1 loaf crusty bread, split
3 tablespoons grated cheese, Parmigiano or Romano, optional
Chopped fresh parsley

Combine garlic, butter, and oil in a microwave safe dish or in a small saucepan. Heat garlic and butter and oil in microwave for 1 minute or in a small pot over moderate-low heat for 3 minutes.

Toast split bread under broiler. Remove bread when it is toasted golden brown in color. Brush bread liberally with garlic oil. Sprinkle with cheese, if using, and parsley. If you added cheese, return to broiler and brown 30 seconds. Cut into chunks and serve.

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