Noci's Garlic Bread
When Aria Alpert Adjani, culinary director and co-founder of Noci Sonoma near Healdsburg, California, makes garlic bread, she keeps the ingredients local, favoring sourdough loaves from Red Bird Bakery in Santa Rosa and Straus Family Creamery butter, which uses milk from organic family farms in coastal Marin and Sonoma counties. Here we’ve described how to make the garlic bread like they do at Noci, which involves cutting the bread into individual slices so that every piece is well toasted. If you prefer, though, you can make it as shown in the picture by slicing the bread in a cross-hatch pattern without cutting completely through the loaf, then brushing the cut sides of the bread with butter and tucking the cheese and parsley into the crevices. It’s delicious either way, especially when served hot from the oven.
Ingredients:
- 1 loaf rustic sourdough bread
- 8 Tbs. (1 stick) (4 oz./125 g) unsalted butter
- 4 garlic cloves, grated with a Microplane
- Coarse sea salt
- Grated Parmesan cheese for sprinkling
- Coarsely chopped fresh flat-leaf parsley for sprinkling
Directions:
Position a rack in the lower third of an oven and preheat the broiler.
Cut the bread into thick slices and place on a baking sheet in a single layer.
In a small saucepan over medium heat, melt the butter. Remove from the heat, add the garlic and a pinch of salt and stir until the salt has dissolved. Using a pastry brush, slather the bread slices with the melted butter, then flip the slices over and brush the other side. Sprinkle with cheese and parsley.
Broil until the bread is golden and crispy, about 5 minutes or less, depending on how hot your broiler gets. Transfer the bread to a platter and sprinkle with more cheese and parsley. Serve hot. Serves 6 to 8.
Recipe courtesy of Aria Alpert Adjani, culinary director and co-founder of Noci Sonoma
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