Crisp Rosemary-Parmesan Garlic Bread Recipe

In summer, this bread can be cooked on the grill; in cold weather, it’s just as good prepared in the oven.

Serves 8.

INGREDIENTS

2tablespoons (1/4 stick) butter, room temperature

2tablespoons chopped fresh rosemary

6tablespoons olive oil (preferably extra-virgin)

1 1/4cups grated parmesan cheese (about 3 1/2 ounces)

5large garlic cloves, minced 1baguette, halved lengthwise, then crosswise (4 pieces total), each piece diagonally scored 3/4 inch deep at 1 1/2-inch intervals

DIRECTIONS

Blend butter and rosemary in processor. Gradually add oil and process until incorporated. Mix in Parmesan cheese. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.) Mix in garlic.
Prepare barbecue (medium-high heat) or preheat oven to 400°F. Spread cheese mixture over cut sides of bread.

If grilling, wrap each piece of bread loosely in foil. Grill in foil until bread is crusty and golden, about 8 minutes. If baking, place bread cut side up on baking sheet. Bake until bread is crisp and golden around edges, about 10 minutes. Serve bread warm.

Tags: Bread, Crisp, Garlic, Parmesan, Rosemary