Garlic Ciabatta Bread
One of my favorite sides to compliment a pasta dish is garlic bread. Pasta + Garlic Bread = Perfection. Its as simple as that. I found a recipe in my copy of Barefoot Contessa Back to Basics by Ina Garten for a simple and delicious garlic bread. It kicks supermarket freezer garlic bread’s ass. And its super easy.
I followed the recipe almost exactly, the only step I changed was after removing the tin foil from the garlic bread, I picked up each half and laid it garlicky side up on the sheet pan so it would brown more. I like mine a bit more crispy.
How to make Garlic Ciabatta Bread
- 6 large cloves garlic, chopped
- 1/4 cup fresh parsley
- 2 tablespoons fresh oregano leaves
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup good olive oil
- 1 large ciabatta bread
- 2 tablespoons unsalted butter, at room temperature
Preheat oven to 350 degrees.
Place the garlic, parsley, oregano, salt, and pepper in the bowl of a food processor fitted with the steel blade and process until finely minced. Heat the olive oil in a medium saute pan over low heat. Add the garlic and herb mixture and cook for 3 minutes, until the garlic is tender but now browned. Remove from the heat and set aside.
Cut the ciabatta in half horizontally, running a serrated knife parallel to the board. Spoon the garlic mixture onto the bottom half and spread the butter on the top half and place together.
Wrap the bread in aluminum foil and place on a sheet pan. Bake for 5 minutes, then unwrap and discard the foil. Bake for another 5 minutes. Slice crosswise and serve warm.
Adapted from Barefoot Contessa Back to Basics
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