Prep 10 mins
Cook 10 mins
I was busy making what I thought was a garlic butter to spread on my french bread when I thought I'd better taste it to see if it needed more garlic. Well, I thought it did, so I kept adding more and more......til I saw that the jar I was using was actually ginger LOL......I then grabbed the right jar and added in the garlic & herbs & after tasting decided it was ok :) At the time I was making a large amount for a crowd but have scaled it back to post. Use more or less of the ginger & garlic to suit your taste. One advantage I did find was that as so often happens with garlic bread this didn't 'repeat' on me :) I now use this all the time and the family all ask for "that 'mistake' garlic bread" LOL :)
- 100 g butter (softened but not melted)
- 1 pinch salt
- 2 teaspoons crushed garlic (from a jar!)
- 2 teaspoons grated gingerroot (from a jar!)
- 2 tablespoons chopped fresh parsley
- 2 teaspoons dried basil (or use fresh if you have it)
- 1 loaf French bread
- Slice the french loaf hoizontally through the middle, then cut both halves into wide slices and place them on a baking paper lined tray. (saves on the washing up!).
- Add the salt, garlic and ginger to the softened butter and mix with a fork to beat it in well.
- Add in the parsley and basil and mix well.
- Spread onto the slices of bread and place the tray in a mod oven (350'F/175'C) and bake for about 10 - 15 minutes
- Don't over cook as they will be too crunchy (unless you like them that way), they should be crispy on the outside but soft in the middle and easy to eat.
Your mistake was a blessing would never have thought of adding ginger to a butter mix for bread but it was mmmmmm deliciously different. I used presliced pagnotta (Pane Toscano brand) purchased from the supermarket and made as directed for the butter mix and spreading and baking (took about 20 minutes at 170c fan forced oven). Thank you team mate in Swap 26 March 2009 Aussie forum.
This was really good and everyone liked it. I did expect it to be weirder than it was. It was really just savory. It actually reminded me of corned beef. :) Reviewed for Aussie/NZ Recipe Swap #15.