In April I planted tiny slivers of garlic in to the vegetable patch and have waited patiently ever since, eagerly anticipating plump bulbs to be used generously in almost every savoury dish that I cook.
Last Sunday was harvest day and I was not disappointed. To celebrate our little crop I made this magnificent garlic bread…you must try it!
Garlic and parmesan bread - recipe adapted from Seasons, by Donna Hay
1 loaf sourdough bread
2 cloves garlic, crushed
sea salt and cracked black pepper
½ cup (40g) finely grated parmesan
1 tablespoon chopped basil leaves
Preheat the oven to 200°C (390°F). Use a sharp serrated knife to slice the bread into 1cm-wide pieces, ensuring you don’t cut all the way through the loaf. Place butter, garlic, salt and pepper in a small saucepan over low heat and stir until the butter is melted. Add the parmesan and basil and stir to combine. Carefully separate the bread slices and brush the insides with the garlic butter mixture. Wrap the loaf with foil and place on a baking tray. Bake for 25-30 minutes or until the cheese is melted and the bread is golden. Serves 6.