Garlic Bread ala Bunk
The secret to good garlic bread in my opinion is lots of garlic and the right cheese. What is the right cheese? Asiago!!!! Sometimes I mix in a little mozzarella as well but usually just use Asiago.
1 loaf French bread
1 head of fresh garlic (some people may want to use less)
1/2 stick of butter
Soften butter a little. Mix in an entire head of garlic pressed (tone down if cooking for a date, no need to worry about vampires after eating this). Add in about 1/2 - 1 pint container of shredded Asiago cheese. Mix together. Chill if you over softened the butter. It should be the consistency of a soft spread. Cut the loaf with diagonal 4/5 cuts separated by about 1 1/2". Cutting diagonally maximizes surface space for the spread. Smear a healthy amount of spread into each slit. Wrap with tinfoil leaving a little bit of the top of the bread exposed. Bake in oven for about 20 minutes at 350 degrees. Props to Dad for perfecting this recipe.
Comments
I'm surprised you do not add a little bit of salt and pepper. Also, I'm a big fan of oregano or basil, especially since it accompanies garlic quite well. Have you tried adding some other herbs?
Posted by: cwp | April 15, 2005 01:41 PM
I've had it with basil and oregeno before. My old style of was to add as many flavors as makes sense. Now I try to keep a more focused taste. Thats not to say that herbs aren't a good in garlic bread but I tend to lean towards simplicity unless the flavors complement each other real well. For example Cilantro and Lime, or Dill and Lemon.
Posted by: Chris Bunk | April 15, 2005 03:15 PM