Ascolano Garlic Bread
Posted by Olivia on Thursday, September 30th, 2010
My mother’s mother made this garlic bread with 2 sticks of butter. My mom, fearing for the health of her family’s arteries, made it with 1. I, in keeping with the progression of healthier tendencies, make it with 1/2 a stick of butter and an equal amount of heart-healthy, buttery Ascolano Extra Virgin Olive Oil.
- 1 loaf fresh French bread
- 1/2 stick unsalted butter
- 1/4 cup Ascolano Extra Virgin Olive Oil
- 4 cloves garlic, peeled
- Salt to taste
- Preheat broiler to high.
- Slice bread lengthwise so you have two halves.
- Broil the bread, soft side facing the heat, under the broiler for 1-2 minutes, or until toasted. Remove from oven and allow to cool until cool enough to touch.
- Cut the garlic cloves in half and rub the bread halves with the flat edge of the clove all over the freshly toasted side.
- Place a baking pan or jelly pan (a baking sheet with edges) on top of a burner on the stove. Turn heat to low. Add butter to pan and stir gently to encourage it to melt. Add olive oil to pan and swirl with the butter.
- Place the bread, toasted side down, in the butter/olive oil mixture. Press gently to encourage the bread to soak up the butter/oil.
- Place bread halves, toasted-side-up under the broiler for another 30-to-60 seconds, or just until it turns golden brown.
- Rub the bread with any remaining garlic and place it in the pan to soak up any remaining butter/oil. Sprinkle it lightly with salt and place it under the broiler for one final toast.
- Slice and serve warm.
Notes: Serves 4 to 6.