Garlic Herb Bread timer_sized.ai

Excellent served with Mediterranean Lasagna!

x3 x6 x9
1 medium loaf of bread, French or Italian 3 6 9
1 t. coarse kosher salt (more if needed) 1T 2T 3T
¼ cup butter, melted ¾c 1½c 2¼c
4 small cloves garlic 12 24 36
⅛ t. pepper ⅜t ¾t 1⅛t
Optional toppings
¼ cup parsley, basil, or oregano, chopped ¾c 1½c 2¼c
½ cup parmesan or Italian blend cheese, shredded 1½c 3c 4½c

Original Recipe Yield

6–8 servings

Cooking Day

To make garlic paste: On a cutting board, coarsely chop garlic and then gather into a pile. Sprinkle about ½ t. salt over the garlic. Place flat side of knife blade on top of garlic (sharp side facing away from you). While pressing down firmly, pull the knife toward you, dragging the edge of the knife against the garlic. Repeat again, adding remaining salt, until a paste is formed. (For food processor or blender: Drop garlic cloves, one at a time, into processor, then add salt. If needed, scrape down sides of bowl and pulse until paste is formed.)

Slice bread loaf in half lengthwise. In a small bowl, combine butter, garlic paste, and pepper. Using a pastry or basting brush, spread the butter mixture on the cut sides of bread halves. If using optional toppings, spread on one side of loaf. Place one half of loaf on top of the other, sandwiching the toppings. Freeze, using foil and plastic wrap method.

Serving Day

Unwrap the bread and allow it to come to room temperature. When ready to bake, wrap the bread loaf in foil and place on a baking sheet in a preheated 350 degree oven for 12–15 minutes or until heated through. For crispier bread, do not wrap in foil. Slice and serve.