Recipe by CapeCodLorrie
Everyone who tries this LOVES it. I'm addicted to it. My Dad was quite a character and a great intuitive cook who never used a recipe. Lucky for me this was easy to replicate (unlike his Sunday morning crepes).
Top Review by AmandaMcG
This turned out really good. I used Chianti Ruffino for mine. I also added some shredded mozzarella cheese to the top, but I made the mistake of putting the cheese on and then cooking for the full 20 mins and the cheese got burnt. Next time I will either make it without cheese, or I will add the cheese halfway through the cooking time. Thanks for sharing this super easy and delicious recipe!
- 1 loaf French bread (12-inch baguette)
- 1⁄4 cup butter
- 1 garlic clove, thinly sliced
- 1⁄4 cup dry red wine (approximately)
Directions See How It's Made
- Preheat the oven to 400.
- Slice the bread almost all the way through in 1" - 1-1/2" slices. (You want the loaf to stay intact while baking but easy to separate once baked).
- Place bread in a jelly roll pan on a large enough sheet of aluminum foil that you can fold the sides up to contain the wine/butter mixture (you WANT the bread to sit in the wine/butter mixture -- Oh yes).
- Place a sliver of garlic between each slice.
- Melt butter in glass cup measure in microwave.
- Stir in an equal amount of red wine to the cup.
- Drizzle the wine/butter mixture between each slice and pour remainder over the top. If you double the recipe, you'll want to mix it again mid-pour as the wine & butter tend to separate.
- Bake at 400 for about 20 minutes. Bread is done with the top and especially the bottom of the bread is crusty. We remove the garlic before eating so as not to offend others the next day.
- If you don't like this, you'll be the first one who didn't.