Recipe by CindiJ
I've been playing around with this recipe for a while. I have several types of Garlic Bread Toppers that I like to use, but this is a nice change. Works great on any kind of crusty or chewy Italian or French Bread. The most rustic bread you can find is what makes this a great topping!
Top Review by Merlot
I'm giving this 10 stars!!! Absolutely loved the parsley and thyme in this. I don't think I'll ever make regular garlic butter again. I used this for garlic bread, but I can see many uses for it such as on top of vegetables, over grill meat/poltry, seafood. Awesome! Thanks for sharing CindiJ.
- 1 cup butter, at room temperature (unsalted)
- 4 -5 garlic cloves, finely minced and mashed to a paste
- 3 tablespoons chopped fresh parsley leaves
- 1 teaspoon chopped thyme leaves
- 1⁄8 teaspoon kosher salt
- 1⁄8 teaspoon fresh ground black pepper
- 1⁄4 cup extra virgin olive oil
Directions See How It's Made
- In medium bowl, stir together the butter, minced and mashed garlic, parsley and thyme leaves. Use a wooden spoon to help blend all ingredients into a smooth paste. Season with salt and pepper.
- Cut bread lengthwise or into slices (your choice) and spread generously with the butter. Store leftover butter in tightly sealed container in refrigerator for another day. Place bread on cookie sheet and lightly drizzle with olive oil.
- Bake in 350 degree F oven for 10-15 minutes.
- If you want to maintain a softer chewy bread, spread butter on bread, assemble slices back into loaf shape and wrap well with aluminum foil. Heat in 350 degree F oven for 10-15 minutes.