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Toasted Garlic Parmesan Cheese Bread
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Serves 12
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Ingredients:
1 cup unsalted butter, room temperature
1 toasted garlic paste, (instructions below)
1 cup shredded Parmesan cheese
1/2 teaspoon sea salt, plus more for mashing garlic
1/4 teaspoon freshly ground pepper
2 tablespoons finely chopped fresh Italian flat-leaf parsley
1 baguette, sliced into 1/4-inch thick slices
Preheat oven to 400 degrees F. In a medium bowl, mix butter, toasted garlic, Parmesan, salt and pepper, and parsley together well. Spread thickly over baguette slices and lay out on sheet pan. Bake for 15 to 20 minutes or until toast is nicely browned on top.
Garlic-Parmesan Butter may be stored in fridge in air-tight container for 1 week or freezer for three months. Makes 1 cup butter.
Toasted Garlic
1 head garlic
Preheat dry small skillet over medium heat.
Break apart whole head of garlic with the heel of your hand, keeping skins intact. Add separated skin-on garlic cloves to pan. Toast for about 20 minutes turning over every 5 to 10 minutes or so until skins are slightly charred and garlic begins to soften. Remove pan from heat and cover. Let steam, covered, for 10 minutes.
Remove skins from garlic and place in small bowl. Mash with fork and sprinkle in 1 teaspoon coarse sea or kosher salt. Keep mashing with fork until garlic forms a smooth paste. Use as desired in recipes.
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1/2 teaspoon sea salt, plus more for mashing garlic
1/4 teaspoon freshly ground pepper
2 tablespoons finely chopped fresh Italian flat-leaf parsley
1 baguette, sliced into 1/4-inch thick slices
Toasted Garlic
1 head garlic
Directions:
Preheat oven to 400 degrees F. In a medium bowl, mix butter, toasted garlic, Parmesan, salt and pepper, and parsley together well. Spread thickly over baguette slices and lay out on sheet pan. Bake for 15 to 20 minutes or until toast is nicely browned on top.
Garlic-Parmesan Butter may be stored in fridge in air-tight container for 1 week or freezer for three months. Makes 1 cup butter.
Toasted Garlic
Preheat dry small skillet over medium heat.
Break apart whole head of garlic with the heel of your hand, keeping skins intact. Add separated skin-on garlic cloves to pan. Toast for about 20 minutes turning over every 5 to 10 minutes or so until skins are slightly charred and garlic begins to soften. Remove pan from heat and cover. Let steam, covered, for 10 minutes.
Remove skins from garlic and place in small bowl. Mash with fork and sprinkle in 1 teaspoon coarse sea or kosher salt. Keep mashing with fork until garlic forms a smooth paste. Use as desired in recipes.
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