The Best Garlic Bread

 Garlic Bread

The Best Garlic Bread.  Crusty on the outside, soft in the middle and drenched in verdant butter, this garlic bread has no equal. It makes a little more garlic butter than you need, but you can use it to top broiled fish or baked potatoes. To save energy, throw the garlic in when you’re already using the oven for something else.

Ingredients:
2 heads garlic
Extra virgin olive oil
1/2 cup (125 mL) unsalted butter, softened
1/4 tsp (1 mL) finely grated garlic
1/4 cup (60 mL) chopped flat-leaf parsley
Salt to taste
1 white baguette, cut in half horizontally
Finely grated Parmigiano-Reggiano or Grana Padano for serving
Directions:
Preheat oven to 400°F (204°C).

Cut a layer off the top of garlic heads, just enough to expose the tops of cloves. Place in a square of foil. Brush tops generously with oil. Wrap tightly and place on a small baking pan. Bake on the middle rack until very soft, about 45 minutes. Remove from oven, carefully open the foil and cool completely.

Squeeze garlic out of papery husks and place in a food processor with butter, grated garlic, parsley and salt. Pulse, stopping to scrape down the bowl several times, until smooth. Transfer to an airtight container. Refrigerate for up to 3 days. Bring to room temperature before using.

 Preheat oven to 450°F (232°C).

Place baguette halves, cut-sides up, on a parchment-paper-lined baking tray. Spread generously with garlic butter, laying it on thick and going right to edges. Save rest for another use.

Bake on the middle rack until golden brown at edges, 8 to 10 minutes. Remove from oven and sprinkle very lightly with cheese. Cut into pieces and serve immediately.   Serves 6 to 8

Fettunta ~ Garlic Bread

I have been trying to follow a gluten free diet. I skipped the white bread and offered a nut cracker made with rice flour. It paired very well with the dip.

Fettunta

I found this recipe in a Spirit magazine while on a recent flight. Fettunta is the Italian word for garlic bread, meaning bread that's toasted and rubbed with the whole clove of garlic. The key is really good olive oil and good cannellini beans that lets the garlic and the nuances of the olive oil come out in front.

***

Ingredients:

8 slices of Country bread

olive oil

1 whole garlic clove

Brush bread with olive oil and grill until golden, and lightly rub with the whole garlic. Set aside.

Dip

Best quality olive oil

1/4 clove garlic

1 cup dried cannellini beans soaked and cooked, OR 1 15oz. can, well drained

a few needles of fresh rosemary

salt and pepper

***

Directions:

In a food processor, puree cannellini beans, garlic, and rosemary with olive oil to make a puree with the consistency of mashed potatoes. Season to taste with salt and pepper.

Place spread on serving plate, place grilled bread over it, and drizzle olive oil over bread and puree. Serves 8