Garlic Bread {A simple make-ahead entre or side dish}

I feel this garlic bread is too simple to be showcased on this blog.

You may think “WTF Emily! You’re basically showing us how to spread some butter in between slices of baguette”.

Well, you’ve a point there! I maybe guilty of not baking the baguette myself nor churning the butter from fresh cream. But given that ready-made garlic breads are quite affordable and in most cases tasted pretty good nowadays, how many of us really make the effort of mixing garlic and herbs with butter and spreading it on baguette? I could just be speaking for myself but something as simple as making your own garlic herbed butter and spreading on the baguette is surprisingly satisfying.

Garlic Bread

Ingredients:-

• A freshly baked baguette
• 125g butter, soften
• A small head of garlic
• A handful of fresh parsley

You may require a small food processor. If not, you can use a grater to finely mince the garlic. 🙂

Methods:

1. Dice butter and allow it to soften.

2. Peel garlic.

{Featuring Australian garlic I bought some time ago}

3. Wash and dry freshly parsley with a paper towel. If you are using a food processor,  cut the parsley in several sections before putting it into the food processor. If you are not using a food processor, finely chopped the parsley.

4. Add parsley and garlic into the food processor.

5. Process until really really fine.

6. Add soften butter and process until well combine. If  you have a small processor and wouldn’t fit all the soften butter, you can mix the processed parsley and garlic mixture with the butter in a bowl.  Once the garlic herbed butter is all well-mixed, set aside.

7.  Slice the baguette in 3 sections.

 8. Place one of the three sections onto an aluminium foil. This is a personal preference but I double line it with a baking paper.

9. Slice (leave the bottom bit intact so the baguette stays together) to your desired thickness. To make sure the thickness of each slice is consistent, I start slice in half, then half again on each half  and so on. Repeat this step to remaining sections of the baguette..

10. Slather garlic-herbed butter in between slices of the baguette.

11. Individually wrap each section with aluminium foil (and baking paper) – see step 8.

12. You can store  these in the freezer until you’re to serve them. If you want to eat on the same day, unwrap the garlic bread and heat it in a preheated oven of 200 degrees C /392 degrees F for 10-15 minutes until warm through. To heat up a frozen garlic bread, bake in the oven, no need to unwrap, for 15 – 20 minutes until there’s no frozen center. Take it out from the oven, check if the centre is still frozen. If yes, return it to the oven, wrapped, for another 5 minutes or so; If not, unwrap the garlic bread and bake for another 5-10 minutes until the exterior becomes crispy.

{Garlic breads make really good addition to pizza and pasta. If you’re craving for a decadent garlic bread,  add some grated cheese over the bread.}