Ascolano Garlic Bread

Posted by Olivia on Thursday, September 30th, 2010

Ascolano Garlic Bread

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

  1. Preheat broiler to high.
  2. Slice bread lengthwise so you have two halves.
  3. 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.
  4. Cut the garlic cloves in half and rub the bread halves with the flat edge of the clove all over the freshly toasted side.
  5. 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.
  6. Place the bread, toasted side down, in the butter/olive oil mixture. Press gently to encourage the bread to soak up the butter/oil.
  7. Place bread halves, toasted-side-up under the broiler for another 30-to-60 seconds, or just until it turns golden brown.
  8. 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.
  9. Slice and serve warm.

Notes: Serves 4 to 6.

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