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Garlic/Herb Bread

Note:   According to an article in Eating Well (Fall, 1995), tuscan olive oil, especially extra-virgin oil produced from a single cold pressing, is too good -- and too expensive -- to used for cooking.  Italians often use them to add a final flavoring for soups or for dunking raw vegetables.  A favorite Tuscan snack is bread drizzled with olive oil and sprinkled with salt.  We settle for garlic bread as an accompaniment to pasta or soup or chili.  The recipe below can be used for a whole loaf or individual slices.

French baguette, sliced almost completely through,  1" apart
extra virgin olive oil (or half olive oil and half butter)
Garlic crushed in oil,  or garlic powder, basil, oregano, or rosemary

Brush each slice generously with oil.  Add herbs or garlic powder.  Grill   about 1 minute per side, or wrap in tin foil, leaving center open, and heat in oven at 400.