Recipe for the ultimate cheesy garlic bread
An Ode to Vegetables is not just any cookbook. Alice Zaslavsky shows you how to get even more out of vegetables by varying your cooking techniques. Besides steaming and blanching, you can also confit, sear, roast, deep-fry, braise or caramelize many vegetables. From oven-roasted radishes to this cheesy garlic bread: eating vegetables every day becomes three times as delicious with this cookbook!
Alice: “I understand that when you read through the ingredient list, the amount of garlic might make you jump, but trust me (strictly speaking, this bread contains only two garlic cloves per person), because this is a real party winner. And I added parsley, which works as a natural breath freshener, so what are we even talking about? Start this recipe a day in advance.”
How to make cheesy garlic bread
- Heat the butter in a small saucepan until it is partially melted, or microwave it for 30 seconds until beautifully soft. Spoon the butter into a food processor together with the garlic, flat-leaf parsley, olive oil, salt flakes and pepper. Process briefly, until the flat-leaf parsley is finely chopped and the butter has turned a lovely green.
- Spread the herb butter over the ciabatta halves and sprinkle them with the cheese. Sandwich the halves together and cut the bread with a serrated knife into thick 3 cm slices. Press the slices firmly together so that the bread resembles its original ciabatta shape again, in a roasting pan that fits snugly, allowing some of the butter to run out. Pour the vegetable stock over it, making sure each slice gets some. Cover, refrigerate and leave the bread to soak overnight.
- The next day, preheat the oven to 180 °C. Brush the top of the bread with some beaten egg and sprinkle with the sesame seeds. Bake the party bread for 20 to 25 minutes until golden brown and crisp.
- Sprinkle with some finely chopped flat-leaf parsley and salt flakes, drizzle with a little olive oil and serve as a delicious snack with drinks or as a starter.
Title: An Ode to Vegetables
Author: Alice Zaslavsky
Price: €40
Publisher: Good Cook
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