I can't seem to get back on track since the holidays--I overlooked this month's potluck when I planned our meals.
And I'm not terribly flexible. (There, I said it.)
But when I saw Heather's (girlichef) potluck contribution of cheddar scallion ciabatta, my wheels started turning. Surely I could find some kind of easy, I-have-everything-I need Giada garlic bread or bruschetta.
Cue the Crusty Garlic & Herb Bread!
All I needed was...um...well...some bread. Less than $2 later, I was on my way to
But I still have to try that cheddar scallion bread. You know, for comparison.
Lacking fresh thyme (waiting til spring to plant), I used dried. I had fresh rosemary and oregano. All winter I've been diligently covering my herb garden during frosts and freezes. Except for last night since it was supposed to do neither. But did anyway. Will it be "so long, rosemary?"
Don't forget, starting in March I'll be hosting Garden Variety Wednesday link up. So get ready your recipes and ideas that feature produce from your garden, a neighbor's garden, local farm, or farmer's market. The hop will start the second week of March and last until the end of August. I sure hope you'll join in!
Crusty Garlic & Herb Bread
from Giada De Laurentiis, also found at foodnetwork.com
1/2 cup softened unsalted butter
6 garlic cloves, minced
1 Tbsp freshly grated Parmesan cheese
1 tsp fresh rosemary leaves
1 tsp fresh thyme leaves
1 tsp fresh oregano leaves
1 loaf sourdough country white bread
Preheat oven to 450 degrees F.
Oil the inside of the bowl of a mini food processor. Add the softened butter, garlic, cheese and herbs. Pulse until well combined.
Slice the bread into 1-inch thick slices. You will need 12 to 16 slices.
Spread the butter mixture onto 1 side of each bread slice. Arrange slices, butter side up and bake in the oven until lightly toasted, about 5 to 8 minutes.