I loooooove garlic bread… I know it’s not the most intelligent thing to eat when on a date, but I really do not care. I go by Rachael Ray’s philosophy that 2 garlics cancel each other out. Hey… the computer surfer guy who opted not to kiss me because of the garlic mushrooms we BOTH ate, missed out!!
I made this recipe as an easy side to accompany my Spinach Cannelloni for my BIL’s birthday party… it also works extremely well to use up those parsley stems too rough to put inside the cheese filling. It’s all about using everything in the kitchen and minimizing waste… just like in a restaurant.
GARLIC PARSLEY BREAD
1 whole-wheat baguette 5-6 garlic cloves, chopped in large pieces Stems of fresh Italian parsley… I used the stems left-over from the parsley chopped for the filling in this recipe 2 tbs of softened butter Drizzle of olive oil Salt and Freshly Cracked Black Pepper to taste
- In a small food processor blend together the garlic cloves and parsley stems until you create a green paste.
- In a small bowl, add the green garlic/parsley paste, butter, olive oil and season with salt and pepper. Mix well to combine.
- Cut the baguette into a top and bottom half. Spread the garlic/parsley spread onto both halves. Place them one on top of the other back again and wrap in parchment paper before wrapping in aluminum foil.
- Place in a 425F oven… the same one you’re using to bake the cannelloni. Bake and allow the flavors to penetrate the bread for about 20-25 minutes. I usually just place it in the oven with whatever I am making and leave it there until we’re ready to eat.
Slice the bread into 2” slices and serve warm…