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
Ultimate version
Slow-roasted confit garlic and herb butter baked into fresh sourdough with Parmesan and lemon zest.
Per serving£1.60
Total cost£6.40
Time1 hr
Ingredients for 4
- 1 fresh sourdough loaf
- 1 garlic bulb , for confit
- 100 ml olive oil , for confit
- 120 g unsalted butter , softened
- 20 g fresh parsley , chopped
- 1 tbsp fresh chives , snipped
- 40 g Parmesan , finely grated
- 1 lemon , zest only
- ½ tsp flaky sea salt
Method
- Heat the oven to 140C fan. Sit the garlic cloves in a small dish, cover with the olive oil and confit for 30-35 minutes until soft and golden, then cool.
- Mash the confit garlic to a paste and beat into the softened butter with the parsley, chives, lemon zest, half the Parmesan and the salt.
- Turn the oven up to 200C fan. Slice the sourdough deeply in a criss-cross without cutting through the base.
- Work the herb butter into every crevice and over the top, then scatter with the remaining Parmesan.
- Bake on a tray for 12-15 minutes until the crust is deep gold, the inside is molten and the cheese has crisped.
- Serve straight away, pulling the loaf apart at the table.
Equipment
- baking tray
- small ovenproof dish
- fine grater
- 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.
