With inches of snow on the ground and sub-zero temperatures looming, last summer seems like a lifetime ago.
This recipe goes back to summer, when a vegan friend of my daughter’s came to visit. On those long summer days, the wheels began to turn. What could I make that would be vegan, realistic, and broadly appealing? Finally, this week, I made the olive oil, garlic herb bread I envisioned then. Sometimes those wheels turn slowly!
Over the holidays, we spend some time “up north” amid snowmobilers, Christmas cabarets, and holiday boutique sales. Pack up the Christmas leftovers, buy a big turkey and the living is easy. Glowing fires, old movies, and tubing down the golf course hill.
While olive oil garlic herb bread might not seem like a classic accompaniment to leftovers, it worked so well that I made spaghetti so we could have it again. Everyone should get a week of easy living now and then!
Interestingly, this recipe was in some ways simpler than the traditional butter garlic bread I make. When I prepare that, I saute garlic in butter, then repeatedly move the molten liquid to and from the freezer, looking for perfect spreadability. Since olive oil is something I think of as liquid (unless I am annoyed that my olive oil salad dressing has clumped in the refrigerator), I just picked up a pastry brush and started “painting” the bread!
- 4 cloves garlic, minced
- 1/2 c olive oil, divided
- 1 T parsley
- 1 t oregano
- 1/2 t thyme
- 1/4 t salt
- 1 loaf French bread (approx 18 inches)
- Preheat oven to 350 F
- Saute minced garlic in 1/4 c olive oil on low heat until just tender
- Add other herbs and remaining olive oil and cook for a minute
- Cut French bread in half lengthwise and brush with oil herb mixture
- Place halves back together, wrap loosely in aluminum foil and bake for about 10 minutes until starting to crisp.
- Remove from foil, slice and serve
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