garlic butter


1/2 cup butter 1/2 lemon (zest finely chopped, some juice) 1-6 cloves garlic fresh or roasted 3 tbsp Parmesan or asiago cheese finely grated 2 tbsp chopped parsley


If you add too much juice the bread won’t brown, so I use the finely chopped zest too. If you make it in the processor add the parsley by hand unless you want green garlic bread (which can be fun). If you might use a scoop to sautée with, leave out the cheese or it makes a mess.It makes the bread toast up nice under the broiler, if you just sprinkle it on top the cheese burns before the garlic is cooked. If you love garlic (enough to want to taste it the next day) 6 raw cloves is about right. If you like a lighter touch use one clove, or roast the garlic first. This is the personal preference part. I make it different depending on what it is being served with and my mood.

Spread on your favourite bread (I like to split an Italian loaf or Parisian loaf sub bun style). Place in a 400 degree oven on the top rack. After the bread had warmed through (about 4 mins depending on size of loaf) switch on the broiler and toast up the bread.

Source: lady who brunches via OliversRock

recipes/garlic_butter.txt · Last modified: 2009/05/22 23:38 by Lady Who Brunches
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