Garlic Bread
Essential with soup, pasta or salad.
Serving 2
white bread, not too fresh. Baguette or ciabatta works best
3 tbls olive oil
1-2 cloves garlic, crushed
parsley/basil (optional)
chilli (optional)
salt and freshly ground black pepper
This is one it's difficult to give quantities for cuz only you know
a) how hungry you are, and
b) how garlicky/herby/spicy you like it.
So the directions are kind of general.
Whack the oven on full to heat up. Allow plenty of bread, because it always goes. Long thin roll things work best. Slice them in half lengthwise.
Mix up your oil and garlic with any extras you fancy.
The thing with garlic bread is to make sure the bread isn't too fresh, or else it absorbs too much oil and becomes over-greasy. Yuk. Whatever quantity of oil you mix up, don't feel beholden to use it all on your garlic bread. Spread it onto the cut surfaces of your bread evenly, but not excessively. Any that's left will keep well in the fridge for a couple of days, and make a good base for salad dressings, or furnish you with garlic bread again tomorrow…
Put your bread back together, and wrap in foil. Cook on your oven's highest light for 10-15 minutes, until the garlic is soft and cooked, without burning the bread.
It is against many County bylaws to eat this without red wine.