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- Level: Easy
- Total: 20 min
- Prep: 8 min
- Cook: 12 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 378
- Total Fat
- 24 g
- Saturated Fat
- 5 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 4 g
- Sugar
- 4 g
- Protein
- 8 g
- Cholesterol
- 10 mg
- Sodium
- 329 mg
- Level: Easy
- Total: 20 min
- Prep: 8 min
- Cook: 12 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 378
- Total Fat
- 24 g
- Saturated Fat
- 5 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 4 g
- Sugar
- 4 g
- Protein
- 8 g
- Cholesterol
- 10 mg
- Sodium
- 329 mg
Ingredients
Directions
- 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.
My Private Notes
Show:
Barefoot Contessa
Episode:
Boss for Dinner
