Semi-Homemade Garlic Bread

No, this isn't one of Sandra Lee's recipes from the Food Network, but I did find this from another chef Ina Garten, from the Barefoot Contessa. After spending a lot of time cooking a homemade pasta dish, I didn't want to serve frozen garlic bread with it. I have made a semi-homemade versions before where I put butter & herbs on an Italian loaf, but I loved this version. It looks rustic, homemade, and soooooo good. Next time I'll try using roasted garlic or garlic paste, and fresh basil.

Garlic Bread

Recipe Summary Difficulty: Easy Prep Time: 8 minutes Cook Time: 12 minutes Yield: 4 to 6 servings

6 large garlic cloves, chopped
1/4 cup chopped flat-leaf parsley
1/4 cup chopped fresh oregano leaves (I used 2 tbsp dried oregano)
1/2 teaspoon kosher salt
Freshly ground black pepper
1/2 cup good olive oil (I used 1/4 cup extra virgin olive oil, 1/4 basil olive oil)
1 loaf ciabatta bread (I used an Italian loaf)
2 tablespoons unsalted butter

Preheat the oven to 350 degrees F.

Place the garlic in the bowl of a food processor and process until minced. Add the parsley, oregano, salt and pepper and pulse twice.

Heat the olive oil in a medium saute pan and add the garlic mixture. Remove the pan from the heat.

Slice the ciabatta bread in half horizontally, and spread the butter on 1 half. Spread the garlic mixture on the other half of the bread, and put the halves together. Wrap the bread in aluminum foil.

Place the bread in the oven and bake for 5 minutes. Open the foil, and continue baking for an additional 5 minutes.