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Prep Time: 15 Minutes Cook Time: 7 Minutes |
Ready In: 22 Minutes Servings: 8 |
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This is a great 'different' from the normal garlic breads. I used only Parmesan cheese, recipe calls for both Parmesan and Mozza. I guess I really shouldn't be messing with Wolfgang's recipes...but we liked the outcome! Ingredients:
10 -15 garlic cloves, peeled and chopped |
1/2 cup basil leaves, roughly chopped |
1 sprig rosemary, stripped and chopped (small) |
2 medium sage leaves, roughly chopped |
1 pinch crushed red pepper flakes |
salt |
3/4 cup extra virgin olive oil |
1 loaf bread |
grated parmesan cheese |
grated mozzarella cheese |
Directions:
1. Preheat the oven to 500 degrees.
2. In a blender, combine the garlic, basil, rosemary, sage, chili flakes and a pinch of salt. Puree.
3. With the blender running, slowly drizzle in the olive oil.
4. Slice the bread into 1/2 inch thick slices and place on a cookie sheet.
5. Brush with the garlic pesto.
6. Sprinkle with Parmesan and mozzarella, if desired.
7. Bake on the upper rack until golden brown and bubbly, about 5 to 7 minutes.
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