Golden and crispy bread, wrapped in a buttery garlic cream and made irresistible by 12-month aged Parmigiano Reggiano from Frisona Cow: a combination of simple flavors, intense aromas, and crunchiness that wins you over at the first bite!
Cut the baguette in half lengthwise, then slice it into 2-3 cm thick pieces without cutting all the way through (or simply into diagonal slices).
Work the soft butter in a small bowl.
Add the crushed or very finely chopped garlic cloves, the grated Parmigiano, the chopped parsley or chives, a pinch of salt and pepper.
Mix until you get a smooth cream.
Generously spread the cream over the entire surface of the bread (and between the slices if you kept the baguette whole).
Place the bread on a baking tray lined with parchment paper.
Bake in a preheated static oven at 200°C for about 12 minutes, or until golden and crispy.
Serve the garlic bread hot, sprinkled with more fresh chopped parsley.
Best enjoyed freshly made! Store for a maximum of 1 day well sealed at room temperature, then reheat for a few minutes in the oven.
Italia, Emilia Romagna
| Energy (kcal) | 265.8 |
| Carbohydrates (g) | 1.34 |
| of which Sugars (g) | 1.34 |
| Fat (g) | 25.73 |
| of which Saturates (g) | 15.43 |
| Protein (g) | 7.11 |
| Fiber (g) | 0.36 |
| Sale (g) | 0.11 |
