| CATEGORY |
CUISINE |
TAG |
YIELD |
|
French |
Bread/rolls, France |
1 |
Servings |
INGREDIENTS
| 3 |
tb |
Butter |
| 3 |
tb |
Minced garlic |
| 3 |
tb |
Olive oil |
| 2 |
tb |
Chopped fresh rosemary or 2 t dried |
| 1 |
|
8-ounce loaf French Bread (about 20" long) cut in half lengthwise. |
| 2 |
tb |
Chopped fresh parsley |
INSTRUCTIONS
Melt 3 T butter in heavy small skilled over medium heat. Add minced garlic
and saute' until fragrant but not brown, about 2 minutes. Remove from heat
and cool 5 minutes. Stir in 3 T olive oil and rosemary. Season mixture to
taste with salt and pepper. (Can be prepared 1 day ahead. Cover and chill.
Bring to room temperature before using.) Position rack in center of oven
and preheat to 350. Line large baking sheet with foil. Arrange bread cut
side up on prepared sheet. Brush bread generously with butter mixture.
Bake until hot and crisp, about 5 minutes. Sprinkle bread with parsley, cut
into 2-inch thick slices and serve. From Bon Appetit - October '94 From the
Files of Barbara
Submitted By SUZZE TIERNAN
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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