Garlic Bread With Pecorino Romano Butter Food
ROASTED GARLIC AND TOMATO BREAD
Steps:
- Preheat the oven to 400°F.
- In a food processor, add the butter, olive oil, roasted tomatoes, roasted garlic, salt and pepper. Puree.
- Slice the bread crosswise, making sure not to cut all the way through the bottom of the loaf. If you want a little help in knowing when to stop slicing, place two chopsticks alongside the loaves, one on each side, and when you cut the slices stop just as the blade hits the top of the chopsticks. Smear both sides of each slice of bread, still attached in the loaf with the garlic butter mixture. Place each loaf on a piece of tin foil, and pull the edges up, but don't wrap it fully (see the photos).
- Bake for 20 to 25 minutes until the outside is crispy. Sprinkle on the cheese if desired and return to the oven for one more minute. Serve hot.
Nutrition Facts : Calories 858 kcal, Carbohydrate 76 g, Protein 12 g, Fat 56 g, SaturatedFat 30 g, Cholesterol 11 mg, Sodium 571 mg, Fiber 6 g, Sugar 45 g, ServingSize 1 serving
GARLIC BREAD WITH PECORINO ROMANO BUTTER
Categories Bread Cheese Garlic Side Bake Back to School Chill Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 10
Number Of Ingredients 5
Steps:
- Mix butter, cheese, parsley and garlic in medium bowl to blend well. Season with pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
- Preheat oven to 500°F. Place bread, cut side up, on baking sheet. Spread butter mixture evenly over cut sides of bread. Bake until topping is golden brown and bread is heated through, about 5 minutes.
- Cut bread crosswise into 2-inch-wide pieces. Serve immediately.
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