Saturday, April 2, 2011

Ciabatta Garlic Bread

Whenever I want a new recipe, I go to Ina Garten and find exactly what I'm looking for. I recently had a hankering for garlic bread, took a tip from Ina and made the best garlic bread I've EVER had. It's a must try. And it's quick and simple.

Ina included herbs in her recipe (1/4 cup each chopped flat leaf parsley and oregano). I omitted them and added cheese. And she used both butter and olive oil, a great flavor combination. Plus she has a great way to cook the garlic without burning it. Here's the olive oil/garlic side of the bread before it's baked.

Ciabatta Garlic Bread with Cheese

Inspired by Ina Garten

6 large garlic cloves

1/2 tsp kosher salt

1/4 tsp black pepper

1/2 cup olive oil

1 loaf ciabatta bread (1 pound)

2 T unsalted butter

2 T shredded Romano Pecorino cheese (Parmesan would work fine)


Pre heat oven to 350 degrees.

Mince garlic and add salt. With a large chef's knife, mash the garlic and salt to make a paste. This will take a bit of time, but worth the effort. Add black pepper and combine.

Heat olive oil in medium size saucepan. Add garlic paste and immediately remove the pan from heat.

Slice ciabatta in half horizontally. Spread butter on one half of the loaf and garlic mixture on the other half. Sprinkle with cheese. Put halves together. Wrap bread in aluminum foil. Place in oven and bake 7-8 minutes. Open foil and continue baking 10 more minutes. Slice and serve. Yummiest bread EVER!

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