Garlic Bread and Windy Sheep

I love bread, sandwiches, open faced sandwiches, made into stuffing, toast with jam or marmalade or lemon curd (LEMON CURD), store bought and fresh from the oven, made into pizza and bruschetta.

Garlic bread, warm and toasty like a pair of wool socks on a cold winters day,not meaning that this will taste like a pair of woolen socks, unless you have been feeding the sheep garlic again, and I wouldn’t recommend it, it gives them wind.

And there is nothing worse than a windy sheep, well actually to be fair there are many things that are worse than a windy sheep; waking up to the sound of someone cocking a gun for example, or realizing that you have forgotten your trousers and are already on the bus, the wet park bench on a sunny day, or realizing the dog has done its business on the carpet, but you don’t have a dog, or carpet and this isn’t your house!

Ingredients:

One loaf of crusty bread (Italian or French)
¼ cup of olive oil
¼ cup of butter
1 Head of garlic cloves separated peeled and minced fine
2 Teaspoons of Italian seasoning (Or plain basil)
¼ cup of Parmesan cheese (Or more for really pronounced cheese flavor)
½ Teaspoon of salt

Method:

Preheat the oven to 350 degrees. Cut bread into thick one inch slices, place on a rack in a baking pan. Heat the butter and the olive oil over low heat till melted, remove from heat and stir in the garlic, Italian seasoning or basil, Parmesan cheese and salt. Stir till cheese is melted. Using a soup spoon place a little of the mixture on each slice of bread and smooth out to the edges with the back of the spoon, use up all the mixture.

Place in the over for 5-7 minutes until just starting to brown and still slightly soft.

This goes great with pasta, minestrone, or a rogering big salad.