Recipe courtesy of Valerie Bertinelli
Recipe courtesy of Valerie Bertinelli
Show:
Valerie's Home Cooking
Episode:
A Meal for All the Senses
No-Fuss Fancy Garlic Bread
Getting reviews...
- Level: Easy
- Total: 20 min
- Active: 10 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 225
- Total Fat
- 14 g
- Saturated Fat
- 8 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 6 g
- Cholesterol
- 34 mg
- Sodium
- 293 mg
- Level: Easy
- Total: 20 min
- Active: 10 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 225
- Total Fat
- 14 g
- Saturated Fat
- 8 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 6 g
- Cholesterol
- 34 mg
- Sodium
- 293 mg
Ingredients
Directions
- Preheat the oven to 400 degrees F.
- Add the parsley, basil, salt and garlic to a small food processor fitted with the blade attachment. Pulse the mixture until it's finely chopped. Add the butter and cheese and pulse to fully incorporate.
- Cut the baguette in half through the middle and open the 2 pieces like a book, cut-side up. Spread the butter mixture evenly on each of the cut sides. Sandwich the 2 sides together and cut the baguette in half. Wrap each half in foil and place them on a rimmed baking sheet. Bake for 10 minutes.
- Remove the baking sheet from the oven and turn the broiler to high. Carefully unwrap the foil packs and open the bread, exposing the buttered sides. Return the baking sheet to the oven and broil until the edges are toasted, about 1 minute. Cut each baguette quarter into 3 pieces and serve.
