Garlic Bread

Garlic bread is a common accompanyment to pastas with a tomato based sauce.

However, it is often not very good.

So I came up with my own recipe.

Ingredients

The quantities of the ingredients are highly imprecise - this is a recipe done largely by eye without precise measurement. Just have fun.

• A loaf (baguette) of sourdough or franchese bread. We prefer franchese.
• 1/2 cup (or more) olive oil
• 1/2 cup (or more) shredded Parmesian cheese
• 2 Tablespoons of chopped parsley
• 3 cloves of garlic (pressed)

Instructions

1. Preheat the oven on bake or convention-bake to about 425F to 450F.

2. Slice the bread lengthwise so that you have two long pieces. Put those pieces face up on a baking sheet. It can be useful to line the baking sheet with parchment paper of one of those non-stick baking pads.

3. Mix the olive oil, shredded Parmesian cheese, parsley and pressed garlic into a thick paste.

4. Use a small spoon to ladle the paste onto the bread and spread it around. Try to cover the full cut surface of the two half-bagettes. Don’t skimp.

5. Bake the breads until the cheese melts and bubbles (and usually turns a bit brown.) I generally do a minute with the broil cycle to brown the top; care must be taken not to burn the bread.

6. Slice and eat.