To go along with my kitchen-killing fettuccine alfredo, I made my favorite garlic bread. Ina's Garlic Ciabatta bread is full of yummy herbs, garlic, oil, and butter. And the beautiful thing is, you can adapt it however you like. I used rosemary, thyme, and parsley this time, but I've used oregano and basil the past (though I didn't heat the basil with the oil, just mixed it in afterwards). I think a little Parmesan would be delicious as well.
I love ciabatta bread, and anything I pick up a loaf I make this with half of it, then use the other half for sandwiches. Or more garlic bread the next night :-).
I pretty much follow her recipe, though sometiems I spread butter and the herb mixture on both halves. It makes it a little easier to eat.
Garlic Ciabatta Bread
adapted from Ina Garten, Back to Basics
- 6 galic cloves,roughly chopped
- 1/4 cup fresh parsley
- 2-3 Tablespoons fresh herbs (oregano, thyme, rosemary, and/or basil)
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup good olive oil
- 1 large ciabatta loaf
- 2-4 Tablespoons unsalted butter, at room temperature
Place the galric, herbs, salt, and pepper in a food processor fitted with the steel blade. Process until finely minced. Meanwhile, heat the olive oil in a small skillet over medium-low heat. Add the glarlic and herb mixture, and cook until the garlic is softened but not browned, about 2-3 minutes. Remove from heat and set aside.
Cut the ciabatta in half horizontally, and spread 1-2 Tablespoon of butter over each half. Spoon the garlic mixture over each half as well, and press the halves together to make a sandwich.
Wrap in aluminum foil and place on a sheet pan. Bake 5 minutes. Unwrap from the foil, and bake an additional 5 minutes. Slice loaf into pieces and serve warm.