I have always had a thing for garlic bread. Any kind, really. We used to make garlic bread at Family Tree as people loved to have them with salads, soups, pasta dishes and just on their own as appetizer/starter. Over here, it is something people eat with pizza as most pizza places in Sydney make garlic bread. I personally prefer to have them with something fresh like fresh salad or soup like my fantastic lentil soup.
At Family Tree, we made garlic bread differently. When I say differently I mean different to what you get in Sydney. We used sliced bread instead of baking the whole loaf of bread like they do over here. I certainly like both types. Sliced bread one is more practical but I find the other one more filling and hearty. So it’s a win-win situation really.
A few weeks ago, we were invited to our next door neighbour’s place for barbeque and drinks. As being vegetarians, we decided to pop in just for a drink or two. The next day, our lovely neighbour gave us a left over baguette. I decided to make garlic bread with it. I cut the baguette into equal 3 pieces. Prepared the garlic butter and baked only one piece and froze the rest for later use. That’s how I ended up with the recipe below. Enjoy!
Herbed Garlic Bread
1 baguette (about 35cm long)
80 grams butter, softened
2 garlic cloves, crushed
½ tablespoon dried oregano
Salt to taste
• Preheat oven to 220°C/200°C fan-forced. Cut bread into 2.5cm-thick slices without cutting all the way through.
• Combine butter, garlic and parsley in a bowl. Season with salt and pepper. Spread mixture over cut sides of bread slices. Wrap loaf in foil.
• Bake for 12 to 15 minutes or until butter is melted and bread crisp. Serve.