Basil Garlic Toast
"A great accompaniment to any dinner and just a tad bit different from the standard garlic bread. Another use for summertime's fresh basil."
photo by gailanng
- Ready In:
- 22mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 1 loaf French bread, split horizontally
- 1 1⁄2 cups packed fresh basil leaves
- 4 tablespoons unsalted butter, room temperature
- 2 tablespoons olive oil
- 3 tablespoons grated romano cheese
- 2 large garlic cloves, finely chopped
- salt & freshly ground black pepper, to taste
directions
- Heat oven to 425 degrees. Line baking sheet with aluminum foil.
- Place bread cut sides up on baking sheet. Process basil in food processor or blender until finely chopped. Add butter, oil, cheese, and garlic; process until smooth. Season to taste with salt and pepper. Spread basil butter evenly over each bread half.
- Bake until golden, 10-12 minutes. Cut bread into 4-inch lengths and serve hot.
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Reviews
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I'm certifiable. Certifiably in love with basil. Made for Everyday Is A Holiday. -
I used parmesan cheese instead of the romano cheese. This is a wonderful recipe. Thanks Jackie :) Made for Holiday tag. -
This could not have been better! The combination of tastes was an explosion in my mouth! Sorta reminded me of the lovely Italian restaurants where they serve the bread with seasoned oil for dipping, only toasted, therefore, better! I'll be making this again, and sharing with my friends! Thanks for sharing, Jackie! -
This is delicious! I love the addition of romano cheese with this. It was so easy and my family enjoyed it with an Italian dish. Thanks for sharing! Made for My 3 Chefs.
Tweaks
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I used parmesan cheese instead of the romano cheese. This is a wonderful recipe. Thanks Jackie :) Made for Holiday tag.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
