Garlic & Parmesan Butter (To Freeze for French Loaf)

Recipe by Ninna
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 25mins
SERVES: 50
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Mix the butter and all of the other ingredients together well and put back in original butter container and freeze. Make sure to label top of container. If you use some of the spread for making garlic bread immediately, it will fit back in the original container.
  • Just take container out of the freezer when you want to make up garlic bread. By the time you slice the bread it will be ready to spread depending on what spread you use. Butter will take a little longer but whatever spread you use it can safely be re-frozen.
  • To make up: I like to slice my French loaf diagonally and not too thick, If using rolls I cut in half lengthways.
  • Spread quite thickly over the entire surface and bake at 150degC (300degF) on baking paper lined tray for about 10 - 15minutes until starting to brown & bubble on top. The bottom will still be reasonably soft and the top toasty.
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