Friday, February 21, 2014

Chive Rosemary Garlic Bread - Improv Challenge


















And now for something completely different.

Well, not really so different ... this month's Improv Challenge is to make something with the theme ingredients.  This month it's bread and butter.   I thought I'd share my recipe for garlic bread.  But how many different ways can you make garlic bread (Google Results notwithstanding) .. however  ...
... my version is different and delish!  garlic bread, made totally awesome by the simple additions of chives and rosemary.

More slender and milder than scallions, chives are a colorful and pleasant addition to the stronger tasting garlic and rosemary.  "But," you protest, "won't garlic, not to mention the rosemary, totally overshadow the chives?"

Nopers, Dear Reader.  The mildness of the chives enhances the other two herbs.  If you normally add parsley, try chives instead ... you'll never go back.

I usually use steak rolls instead of the traditional Italian bread.  The crust is softer, which means after the baking its crust has a lesser tendency to shatter when slicing.

Chive Rosemary Garlic Bread
Yield: 8 servings (2 pieces per person)

1/2 stick (4 Tbl.) unsalted butter (use margarine for a vegan/parve version), cut up
1/4 cup finely chopped fresh chives
1 tsp. finely chopped fresh rosemary
4 cloves garlic, finely chopped
1/2 tsp. kosher salt
1/4 tsp. coarsely ground black pepper
2 steak sandwich rolls, sliced lengthwise
1 tsp. ground paprika, for garnish

Preheat oven to 400F.  Place butter (or margarine) in a 1-cup heat-safe bowl.  Microwave on high for 1 minute.  Stir, then cook on high for another 30 seconds or until very soft, not totally melted.

Remove from microwave; stir in chives, garlic, salt and pepper.  Spread butter/(or margarine) mixture on cut side of rolls up to the edges, then arrange on ungreased cookie sheet.  Place in preheated oven.  Bake for 10-15 minutes or until tops are browned.  Watch carefully after the 10 minute mark to avoid burning.

Remove from oven.  Sprinkle evenly with paprika, if desired.  Slice each half crosswise into 4 pieces. Serve immediately.

Disclaimer - because this recipe is part of an online cooking group, the linked recipes below might not be kosher.
 

2 comments:

Lesa @ Edesias Notebook said...

Great minds think alike with the garlic bread this month! I love chives; great idea!

Cathy Wiechert said...

Garlic bread is always welcome at my house and your version looks exceptional! I especially like the addition of Rosemary and the use of a softer bread...very nice!

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