Garlic Bread
This is a recipe that I based off of a Garlic Bread recipe by Rachael Ray.
- Preparing Time: 10 minutes
- Total Time: 12 minutes
- Served Person: 6
bake
bread
appetizers
italian
spring
buttery
rom
vegetarian
comfort
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
tgbd
- 2 tablespoons butter
- 2 tablespoons extra-virgin olive oil
- 4 cloves garlic crushed
- 1 loaf ciabatta bread cut in half
- 3 tablespoons parmigiano reggiano grated (or zested)
- fresh parsley optional, chopped
- Carbohydrate 6.79881527777778 g
- Cholesterol 12.3677083333333 mg
- Fat 22.9891881944444 g
- Fiber 0.417100002951092 g
- Protein 2.22168680555556 g
- Saturated Fat 5.55320833333333 g
- Serving Size 1 1 Serving (41g)
- Sodium 135.974777777778 mg
- Sugar 6.38171527482669 g
- Trans Fat 1.19413052777778 g
- Calories 240 calories
1. Combine garlic, butter, and oil in a microwave safe dish and microwave for 1 minute. 2. Toast bread under broiler . Remove toasted bread when it becomes golden brown in color. 3. Brush the top of the bread with the garlic oil. (some of the pieces of garlic may not get onto the bread, that is okay.) 4. Sprinkle the top of the bread with the parsley and the Pamigiano cheese. 5. Return bread to the broiler and brown for aprox. 30 seconds. 6. Slice into chunks and serve.
