Toasted Parmesan Italian Bread
Thanks to the addition of roasted garlic and Parmigiano-Reggiano cheese, this recipe takes garlic bread to a delicious new level. The bread slices are cooked in a nonstick fry pan until the cheese turns golden and crispy.
Ingredients:
- 4 Tbs. (1/2 stick) unsalted butter, melted
- 1 Tbs. roasted garlic
- 1 loaf sweet batard, about 1 lb.
- 1/2 cup grated Parmigiano-Reggiano cheese
Directions:
In a small bowl, whisk together the butter and roasted garlic.
Cut the batard in half crosswise, then split each half lengthwise. Lay the pieces cut side up and brush with the butter mixture. Sprinkle the cheese evenly on top, pressing gently so it adheres to the butter.
Preheat a large nonstick fry pan over medium heat. Place 2 pieces of bread, cheese side up, in the pan. Cover and cook until the cheese is just starting to melt, about 5 minutes. Turn the bread over, cover and cook until the cheese is golden and crispy, 2 to 3 minutes. Transfer to a cutting board. Repeat to cook the remaining 2 pieces of bread. Cut the bread into slices and serve immediately. Serves 4 to 6.
Williams-Sonoma Kitchen.
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