Sunday, September 25, 2011

Garlic Bread Seasoning

This recipe is my version of the recipe from Our Best Bites, one of my favorite cooking blogs. As usual, I tweaked it a bit to suit our preferences. The dude thought it had too much oregano and I noticed it was missing rosemary, which to my rosemary loving tastebuds was a grievous flaw that could not go uncorrected. Every couple of months I make up a new batch and store it in a little shaker jar in the fridge. The name is kind of misleading because I sprinkle it on pizza, pasta, breadsticks, and anything else that seems like it could use a boost. Only rarely is it actually used for garlic bread! It does make great garlic bread though :o) Even if you usually turn your nose up at Kraft parmesan in a can- the first time I bought it was for this recipe- please give it a shot! Also I could see this being a great little gift to give around Christmas if you put it in a cute jar.

Garlic Bread Seasoning

4 T powdered parmesan cheese (the kind in the can)
1 T garlic powder
1 t salt
1 t dried basil
1 t dried parsley
1/2 t dried oregano
1/2 t dried rosemary
1/2 t black pepper

Place everything in an 8 oz jar and shake to mix. Store in the fridge. Sprinkle on pizza, pasta, breadsticks, or make garlic bread with it.

To make garlic bread, buy a long loaf of French bred and mix 1 1/2 T of the seasoning with 1/3 C softened butter. Use a serrated knife to make a cut from above almost all the way through the bread every 3/4 inch down the length of the loaf. Spread the garlic butter on one side of each slice, press the slices together, then wrap the whole thing in aluminum foil. Bake at 350 for about 15 minutes or until bread is heated through and lightly crisp on the outside. Sorry, no picture, but I'll add one next time I make it!