I love a good cooking class! A few months back I finally made my way over to Brooklyn to join in on a Sunday Suppers class and dinner. I went by myself, just enjoyed the evening and learned a few new tricks along the way. This is by far one of my favorite garlic bread recipes EVER. The presentation alone is the perfect addition to the dinner table. Get ready to add this to your menu rotation.
8 Tbs. (1 stick) (4 oz./125 g) unsalted butter, at room temperature
3 Tbs. olive oil
2 garlic cloves, minced
1 loaf rustic country bread or sourdough
5 to 7 fresh thyme sprigs
2 fresh rosemary sprigs
Preheat an oven to 400°F (200°C).
In a small bowl, stir together the butter, olive oil and garlic, mashing the ingredients together until combined.
Place the bread on cutting board. Using a serrated knife, slice the bread into thick slices without cutting completely through the loaf and leaving the slices attached on the bottom. Using a butter knife, spread both sides of each slice of bread with the butter mixture, and tuck the thyme and rosemary sprigs in between the slices. Do a rosemary sprig between every third slice and Thyme every slice.
Wrap the bread in aluminum foil and bake for 20 minutes. Serve warm. Makes 1 loaf.
-Recipe via Karen Mordechai, creator of Sunday Suppers, Brooklyn, New York