We don’t have bread very often with dinner; we just aren’t big bread people. However, I had some extra baguette leftover from the French Onion Soup I made and needed to use it up. How opportune, then, that I came across this recipe for Herb Bread around that same time. I love it when life works out so conveniently like that.
My parents are big bread eaters, mind you. Always a loaf of French Bread or a baguette lying around the kitchen. My mom used to slice the loaves in half lengthwise, slather with butter and garlic powder, wrap in foil, and bake until warm and crispy. Mmmmm, mmmmm good. So when I saw this recipe, it reminded me of that childhood warm-tummy yummy. And I had to make it. Immediately.
I love the fresh parsley and garlic mashed in with the butter, seasoned with salt and pepper, then slathered on the slices of bread. Oh heaven! I could make a meal just out of a loaf of bread with this spread. Instead, it accompanied a piping hot bowl of Chicken Tortilla Soup; however, this bread would perfectly complement the Tortellini Soup recently posted, too.
- 1 fresh baguette
- 3 tbsp. unsalted butter, softened
- 3 tbsp. coarsely chopped parsley
- 1 clove garlic, minced
- 1 tbsp. olive oil
- 3 tbsp. freshly grated Parmesan cheese
- salt and pepper to taste
- Place a rack in the upper third of oven and preheat to 350 degrees F.
- On a clean cutting board or in a bowl, use a fork to mash together softened butter, garlic, and chopped parsley.
- Once incorporated, drizzle olive oil over the butter mixture and work in the olive oil.
- Add the Parmesan cheese, salt and pepper, and blend with the fork.
- Slice baguette into thick slices, not slicing all the way through the loaf but keeping the slices connected.
- Spread butter mixture between bread slices.
- Wrap baguette in foil and bake for 10 minutes or until butter is melted and fragrant.
- Remove from oven and serve immediately.
SOURCE: Joy the Baker