Garlic Bread Parmigiana

Carmine's Restaurant Recipe

1 loaf of rustic country bread, baguette, or french bread
Carmine's Garlic Butter (Recipe Below)

2 teaspoons of Romano cheese

Preheat broiler. Slice bread into 1/2 inch thick slices. Toast the bread under the broiler for 1 to 2 minutes or until it is golden brown. Turn the bread and toast the other side for about 1 minute or until it is golden brown. Turn off broiler and preheat the oven to 400 degrees. Spread about 1 tablespoon of the butter on one side of each piece of toast, making sure to cover the entire surface. Sprinkle the grated cheese over the bread. Transfer the toasts to a sheet pan. Bake them for about 12 minutes or until they are crispy and lightly browned. (Notes: The 12 minutes cook time depends on the size of your toasts. Mine were very small and crostini sized and they baked in about 8 minutes. The 12 minute baking time would be for a piece of toast the size of regular bread).

Garlic Butter:
Carmine's Restaurant Recipe

1 cup salted butter, at room temperature (2 sticks)
12 fresh oregano leaves, chopped
2 tablespoons finely chopped garlic (about 8-10 cloves of garlic)
2 tablespoons grated Romano cheese
2 tablespoons garlic powder
1 tablespoon olive oil
1 tablespoon dried oregano
1 tablespoon chopped flat leaf parsley
1 teaspoon onion powder

In a medium sized bowl, beat the butter, using a rubber spatula or wooden spoon, for about 3 minutes or until it is very soft. Mix in the remaining ingredients until they are well blended. Transfer the garlic butter to a glass dish, cover it, and refrigerate it. It will keep for 1 month. Let butter come to room temperature before using.

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