Crusty Garlic Bread
Makes 10 slices
2 cloves garlic, crushed
2 teaspoons olive oil
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh thyme or 2 teaspoons dried thyme
2 teaspoons chopped fresh marjoram or 1/2 teaspoon dried marjoram
1/2 teaspoon paprika
2 tablespoons grated Parmesan cheese (optional)
2 small loaves (125g each)
Italian or French bread
1. Preheat oven to 180C. In a small bowl, combine the garlic and oil. Mix well.
2. In another small bowl, combine parsley, thyme, marjoram, and paprika. Add Parmesan if used, mix well. Cut each loaf crosswise into diagonal slices, without cutting all the way through. Brush cut sides of slices with garlic oil. Sprinkle herb mixture between slices. Wrap each loaf tightly in foil, place on a baking tray.
3. Bake until heated through, about 10 to 15 minutes. Unwrap the loaves and serve immediately.
Follow the recipe to end of Step 2, but wrap each loaf in plastic wrap and then in foil. Freeze for up to 1 month. To heat, preheat oven to 180C. Remove foil and plastic wrap from loaves; rewrap in foil. Place on a baking tray and bake until heated through, about 25 to 30 minutes.