Garlic Butter for Freezer Garlic Bread (Oamc)
photo by Nimz_
- Ready In:
- 10mins
- Ingredients:
- 5
- Yields:
-
16 1/2 oz servings
- Serves:
- 16
ingredients
-
For the butter
- 1 tablespoon garlic, minced from a jar, water packed (I used a tbsp)
- 1 tablespoon extra virgin olive oil
- 1 tablespoon italian seasoning (I used a tbsp)
- 2 teaspoons pepper, freshly cracked and ground (I did about 50 cranks on the pepper mill which is about 3 tsp or 1 tbsp)
- 1 cup salted butter, softened (2 sticks)
directions
- Put the softened butter into a bowl.
- Add the pepper in a little pile on top of the butter.
- Brown the minced garlic in a non-stick skillet on low heat until the water evaporates.
- Add a drizzle of EVOO and stir to combine.
- Continue to cook until the garlic begins to turn light brown.
- Add the Italian seasoning and another drizzle of EVOO.
- Stir to combine.
- Leave on heat until the seasonings feel like they have softened under your spatula.
- Scrape the garlic mixture into the butter bowl on top of the pile of pepper (yes, while it's hot, it will melt a little of the butter to better blend the flavors).
- Wait about 10 min for the garlic/seasoning to cool a little then mix everything together.
- If using to make garlic bread spread liberally onto the cut sides of the bread and put two spread sides together facing each other. Wrap in foil and either freeze in a Zip-loc bag or bake at 350 degrees for about 6 minutes. If baking off the bread from the freezer allow the bread to defrost first.
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Reviews
-
Delicious garlic bread. I used 1 stick of Smart Balance and 1 stick of butter and neither were salted so added a pinch of salt to the final mixture. The garlic could have been a little stronger for us. I only used a tsp of the Italian seasoning which was plenty for us. I also only used about 12 turns of my pepper mill which was "plenty" for us. I can't imagine using 50 turns. I would have liked a little Parmesan cheese in this for some added flavor. I didn't freeze the bread as stated in the recipe, but just spread on the wheat French Bread as we needed it. All in all a good garlic spread.
RECIPE SUBMITTED BY
I try to eat home-cooked meals more often than not. Dishes need to be "leftovers stable" and easy to do in an hour or less. More than an hour and my attention span fades!