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Categories:Viewed: 110 - Published at: a year ago
Ingredients
- Garlic confit
- 2 heads garlic, broken into cloves, smashed, if you please, and peeled
- 1/2 cup unsalted butter
- Garlic bread
- 1 lengthy, airy loaf Italian bread (roughly 9 x 4 inches in length)
- 4 garlic cloves, smashed and peeled
- 1/2 teaspoon kosher salt
- 1/4 cup parsley leaves, roughly chopped
- 2 teaspoons grated pecorino or Parmesan
Method
- Make the garlic confit. Melt the butter over low heat in a small saucepan and add the garlic. Gently simmer until the garlic and butter are both golden-about 45 minutes-stirring every so often to make sure no one is cooking too fast. Remove from the heat and let cool for a few minutes.
- Meanwhile, halve the bread horizontally. Score into 1 1/2-inch wide pieces-so, slashing most of the way, but not all of the way through-for tearing apart later. Preheat the oven to 400° F. Line a rimmed sheet pan with a silicone mat or parchment or non-stick foil.
- Add the garlic confit (including all that butter!) to a food processor along with the raw garlic and salt. Pulse until mostly smooth. Add the parsley and pulse a couple times just to incorporate. Spread this butter mixture all over the cut-side of the bread. Add the bread to the sheet tray with the buttered side facing up.
- Bake for about 10 minutes until the bread is toasty and the top is colorful and brown. Immediately sprinkle with the grated cheese. Serve warm.
