Garlic Bread
Servings 6
Equipment
- Chopping-board
- Long bread knife
- Baking Paper
- Baking Tray
- Mixing bowl
- Garlic press/crusher
- Spatula
- Serving plate
Ingredients
- Ciabatta Bread
- 3 tbsp Pecorino Romano
- 3 garlic cloves
- Fresh parsley chopped
- Extra virgin olive oil EVOO
Instructions
- Garlic bread is best served crisp from the oven, so pre-heat yours to 200°C/330°F.
- Cut the ciabatta in half and place it on a baking tray lined with baking paper (inside facing up).
- Crush the 3 cloves of garlic using your press/mincer or blend them up really finely, and add to the mixing bowl.
- Add up to 10 tablespoons of EVOO to the bowl and mix to combine using a whisk before adding the parsley and pecorino cheese.
- If the consistency is lumpy and thick, add some more EVOO until it becomes a little runnier.
- Once you are happy with your cream, lather it all over the inside of the bread using a spatula. Try to keep this as even as possible but concentrate on smothering it all over!
- Place the garlic bread in the oven at 200°C/330°F for 10 minutes or until it starts to turn a beautiful golden colour.
- If your oven doesn’t cook even all around, open the oven after 6 minutes and turn them around.
- Once the garlic bread has been in the oven for 10 minutes, turn the grill/broiler on and leave it to crisp up for one final minute.
- Remove from the oven, leave to cool.
- E ora si mangia, Vincenzo’s Plate….Enjoy!