Classic American Garlic Bread
10 cloves garlic with skins left on
2 cloves garlic, finely minced or grated on a microplane
5 Tablespoons (2 1/2 ounces) unsalted butter, at room temperature
2 Tablespoons extra virgin olive oil
1/4 cup freshly grated parmesan cheese
1 Tablespoon chopped fresh flat-leaf parsley
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt
1 loaf Italian bread (like Ciabatta), about 1 pound; halved lengthwise
Adjust oven rack to middle position and preheat to 500º F.
In a small ungreased skillet over medium heat, toast the skin on garlic, shaking the pan occasionally, until blotched and browned in spots, about 15 minutes. When cool enough to handle, skin and mince the garlic. Using a dinner fork, mash together the toasted and raw garlic with the butter, olive oil, cheese, herbs, and salt in a medium bowl until thoroughly combined.
Evenly spread the garlic butter mixture on the cut sides of the each bread half. Transfer loaf halves, buttered side up, to a baking sheet. Bake, reversing position of baking sheet halfway through baking time, until the surface of the bread is golden brown and toasted, about 8-10 minutes. Cut each half into 2-inch slices. Serve immediately. Enjoy!
Printed from thegalleygourmet.net