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Author Notes: Ample use of butter and cheese is what makes this accompaniment shine, so don’t be shy when using them. I like to use the French loaves over baguettes because you can cut them into generous pieces. You’ll get the best results if you use a pastry brush – butter will go on evenly and lightly, and you can add as much or as little as you like. If you don’t have one, crumble a hefty napkin or paper towel, dip it in the butter mixture and dab it on the bread. Work quickly though, so the paper towel won’t absorb too much of the butter. —Furey and the Feast
Serves 5 to 6
- 1/2 loaf French bread (5 to 6 inches in diameter)
- 3/4 cup unsalted butter
- 8 cloves garlic, minced
- 3/4 cup Parmesan cheese, grated
- 1/2 teaspoon sea salt
- Fresh ground pepper, to taste
- Preheat oven to 400 degrees, preheat broiler or have a hardware-grade blowtorch at the ready. Line a baking sheet with aluminum foil.
- In a microwave-safe bowl, nuke butter until completely melted. Stir in minced garlic. With a pastry brush, brush butter and garlic mixture over bread. Sprinkle cheese over bread.
- For oven: bake for 20 to 25 minutes, or until cheese is a light golden brown. For broiler: It should take no more than 5 minutes to achieve a golden-brown color. For blowtorch: Pass flame up slowly and down length of bread until you achieve desired toastiness. Hold flame about an inch away from bread.
- Sprinkle sea salt and pepper over bread and serve hot.
Have Your Campari—and Eat It, Too
Granita is really, really great
Spike your granita with campari.
These snacks are independent.
7 food-filled honeymoons.
49 new dinnerware pieces.
A handy saucepan.