Snacks
Italian
ItalianGarlic Bread
Buttery, garlicky bread at three levels. Basic uses a baguette and garlic granules; Ultimate bakes a confit-garlic and herb butter into a fresh sourdough with Parmesan.
Vegetarian
Nut-free
Better version
Real butter, fresh garlic and parsley on a part-baked ciabatta.
Per serving£0.73
Total cost£2.90
Time22 min
Ingredients for 4
- 1 part-baked ciabatta
- 80 g salted butter , softened
- 3 cloves garlic , crushed
- 15 g fresh parsley , chopped
- 1 tbsp olive oil
- ¼ tsp flaky sea salt
Method
- Heat the oven to 200C fan.
- Beat the softened butter with the crushed garlic, most of the parsley, the olive oil and salt.
- Split the ciabatta horizontally and spread the cut faces generously with the garlic butter.
- Place on a tray and bake for 10-12 minutes until golden and crisp at the edges.
- Scatter with the remaining fresh parsley and cut into fingers to serve.
Equipment
- baking tray
- small bowl
The three ways, side by side
Budget
Sliced baguette spread with margarine, garlic granules and dried parsley.
Better
Real butter, fresh garlic and parsley on a part-baked ciabatta.
Ultimate
Slow-roasted confit garlic and herb butter baked into fresh sourdough with Parmesan and lemon zest.
