Garlic Ciabatta Bread (Ina Garten Barefoot Contessa Back to Basi

Name: Garlic Ciabatta Bread (Ina Garten Barefoot Contessa Back to Basi
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 6 serving(s)
Ingredients: 6 large garlic cloves, chopped; 1/4 cup fresh parsley; 2 tablespoons fresh oregano leaves; 1 teaspoon kosher salt; 1/2 teaspoon fresh ground black pepper; 1/2 cup good quality olive oil; 1 large loaf ciabatta; 2 tablespoons unsalted butter, at room temperature

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Recipe by ChefDLH

This recipe is from Ina Garten's "Back to Basics" book from 2008. It is an old fashioned garlic bread where the fresh herbs and top quality ingredients make a divine flavor sensation-not like the ordinary garlic bread. Can be paired with any meal or served as an appetizer. Enjoy! ChefDLH

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READY IN: 28mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

6

large garlic cloves, chopped
¹⁄₄

cup fresh parsley
2

tablespoons fresh oregano leaves
1

teaspoon kosher salt
¹⁄₂

teaspoon fresh ground black pepper
¹⁄₂

cup good quality olive oil
1

large loaf ciabatta
2

tablespoons unsalted butter, at room temperature

DIRECTIONS

Preheat oven to 350 degrees.
Place the first five ingredients in a food processor and chop until finely minced. In a medium saute pan heat the olive oil over low heat and then add the garlic mixture. Cook on low for 3-5 minutes until garlic is tender - do not let the garlic brown. Remove from heat and set aside.
Cut the bread in half, horizontally and spoon the oil-garlic mixture on the bottom half. Butter the top half of bread and then place the two halves together again. Wrap in tin foil and put on sheet pan.
Bake at 350 for 5 minutes. Carefully remove the tin foil and discard and bake for an additional 5 minutes. slice crosswise and serve warm.

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