Torn Garlic Bread

Tearing the bread into large chunks ensures plenty of crispy, buttery edges. It’s a terrific accompaniment to bratwursts or grilled or roasted chicken, and an excellent garnish for hearty salads.

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  • Servings: 10

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  • 1 small shallot
  • 2 garlic cloves
  • 1 stick unsalted butter, softened
  • Kosher salt
  • Pepper
  • One 1 1/4-pound sourdough boule, torn into 2-inch pieces
  • Chopped flat-leaf parsley, for garnish

How to make this recipe

  1. Preheat the oven to 400°. In a food processor, pulse the shallot and garlic until finely chopped. Add the butter and puree until nearly smooth. Season the garlic butter with salt and pepper and scrape into a large bowl.

  2. Add the bread to the bowl and toss until coated. Spread the buttered bread on 2 large rimmed baking sheets. Bake for 15 minutes, until crisp on the outside but chewy in the middle. Season with salt and pepper and transfer to a shallow bowl. Garnish with chopped parsley and serve warm.

Photo Photo © Parker Fitzgerald Published August 2014

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