Rustic Garlic Bread
As with any simple recipe, the quality of the ingredients is critical to the success of this dish. Karen Mordechai of the communal cooking center Sunday Suppers in Brooklyn, New York, uses sourdough from her local She Wolf Bakery to prepare this dish, so seek out the best locally made bread you can find.
- 8 Tbs. (1 stick) (4 oz./125 g) unsalted butter, at room temperature
- 3 Tbs. olive oil
- 2 garlic cloves, minced
- 1 loaf rustic country bread or sourdough
- 5 to 7 fresh thyme sprigs
- 2 fresh rosemary sprigs
Preheat an oven to 400°F (200°C).
In a small bowl, stir together the butter, olive oil and garlic, mashing the ingredients together until combined.
Place the bread on cutting board. Using a serrated knife, slice the bread into thick slices without cutting completely through the loaf and leaving the slices attached on the bottom. Using a butter knife, spread both sides of each slice of bread with the butter mixture, and tuck the thyme and rosemary sprigs in between the slices.
Wrap the bread in aluminum foil and bake for 20 minutes. Serve warm. Makes 1 loaf.
Karen Mordechai, creator of Sunday Suppers, Brooklyn, New York