Saturday, October 01, 2005

Garlic Cheese Bread

Because bread sizes differ you can't really put a measurement on the cheeses and oil. Eyeball it. If you have too much of oil or cheese, toss it in with a pasta dish.

1 french baguette sliced crosswise. If you can find any other hard crusted bread, that works as well. The thing is in st. louis that's the only hard crusted bread I can buy. If you like soft crusted breads... *shakes head* ah wells... Anna likes soft bread.

Parmesan, Gouda, and/or Asiago cheeses,shredded. All work on their own and they all work together. A good 8 ounces should do

1/2 cup extra virgin olive oil
2 garlic cloves, crushed and chopped.
1 teaspoon italian herbs

Heat oil in small saucepan on medium heat and brown garlic in oil. Remove from heat and add the italian herbs. This is so that the herbs won't get burnt.

Turn on Broiler.

Arrange bread on a non-stick pan sheet and spoon oil, with the garlic and herbs, onto the bread. One small spoonful for 2 slices of bread should do.

Sprinkle cheese on bread.

Put into broiler from 30 seconds to 1 minute. Keep an eye on it to make sure it doesn't burn.

2 comments:

Sibby said...

Uh...what's a broiler -_-
I used a toaster oven and waited longer, I guess that's ok?

Also, how do I get the garlic smaller -_-

Grumpasaurus said...

We talked about the toast... that's ok :P

A good way to chop garlic is to first crush it with the flat side of your knife then chop it.

Ask your mom that question! :P