Saturday, 10 December 2011

Ciabatta Garlic Bread

This is my favourite garlic bread, the light fluffy Ciabatta dripping with real butter all flavoured with fresh garlic. I have on many occasions tried to substitute the butter with margarine and for me it doesn't work. I do have some shortcuts, that I would like to pass on to you, I always keep my butter at room temperature, I like to use fresh chopped garlic (which can be prepared in advance and frozen in batches) and when not homemade, I use shop bought vacuum packed Ciabatta!

Serves 4

100g butter, softened
2 garlic cloves, chopped
1 tbsp dried parsley
Ciabatta loaf

With a fork, mash the butter, garlic and parsley in a small bowl.

Carefully cut vertical slashes in the bread, do not cut right through. Spread the garlic butter over each vertical gap until all the butter is used up.

Wrap in tin foil and bake in a hot oven (200ºC/375ºF/ Gas Mark 6) for 10 minutes or until golden and the butter is melted.

Serve immediately.

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