Garlic Bread–Barefoot Contessa Style

When I make garlic bread for the family I usually take a short cut by toasting the bread in the toaster, buttering it slightly and then rubbing a garlic clove on top of it. It satisfies the family and it is no fuss and quick! Down fall is that it is usually served room temperature.
However, on occasion I will want to make a whole loaf and serve it warm. Well I ran across this recipe from Barefoot Contessa last week and with my herbs in full  I thought I would give it a try. Look at the simple ingredients!

If you don’t have a food processor you could probably use your blender to make the herb paste. I have made pesto in a blender before so it should work.

Just heat this mixture with olive oil and put it on your bread. Heat as directed and you have this good looking restaurant style Garlic Bread.

I must tell you this even tasted great the next day right out of the fridge. It had so much flavor but not too much to scare the kids.
Definitely worth trying on your family or guests next time you want to serve up some warm garlic bread.

6 large garlic cloves, chopped
1/4 cup chopped flat-leaf parsley
1/4 cup chopped fresh oregano leaves
1/2 teaspoon kosher salt
Freshly ground black pepper
1/2 cup good olive oil
1 loaf ciabatta bread ( I used a wider french baguette)
2 tablespoons unsalted butter

Preheat the oven to 350 degrees F.

Place the garlic in the bowl of a food processor and process until minced. Add the parsley, oregano, salt and pepper and pulse twice.

Heat the olive oil in a medium saute pan and add the garlic mixture. Remove the pan from the heat.

Slice the ciabatta bread in half horizontally, and spread the butter on 1 half. Spread the garlic mixture on the other half of the bread, and put the halves together. Wrap the bread in aluminum foil.

Place the bread in the oven and bake for 5 minutes. Open the foil, and continue baking for an additional 5 minutes.
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