We had some guests over last night for dinner and I had 2 baguettes left. Nothing goes to waste. I created some garlic parmesan bread that are to die for. All you need is a few spices from the pantry, butter and some parmesan. And of course garlic. LOTS of garlic.
Ingredients
2 baguette, one day old
1 1/2 tsp fleur de sel
1 clove garlic, finely minced
1 tsp garlic powder
1 tsp onion powder
1 tsp Meyer lemon zest
1/2 tsp red chili flakes, crushed
1 tsp basil leaves, dried
1 tsp marjoram leaves, dried
4 Tbs parmesan powder
Preparation
Preheat oven to 300°F.
Slice the baguette lengthwise in two.
Combine the butter, fleur de sel, minced fresh garlic, basil, garlic and onion powder, lemon zest, marjoram leaves and red chili flakes in a mini food processor. Pulse until the texture is spreadable and creamy.
Generously spread the spiced-flavored butter on the baguette. Sprinkle the parmesan powder. Place on a greased baking sheet.
Bake for 10 minutes. Broil the bread for another 2 minutes until the parmesan is golden.
I served the garlicky goodness with a warm tarragon sweet potato roast bell pepper soup. There was none left.
Mission accomplished!
Tips
Baguettes are best on the day they're made. It's best to store your baguettes in a linen / cotton or paper bag. Do not store in a plastic bag, it'll lose all its crunch. Also, do not store next to a heating source becase it'll get the bread hard.
You can also make bread crumbs that I use for my mac & cheese or croutons for soups and salads.
I finely chop a chunk of parmesan and place the morsels in a mini food processor to obtain parseman powder.
See the last post: Chestnut Mousse (Mousse aux Marrons)
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About Jackie
Hi! My name is Jacqueline Pham and I am a self-taught home cook based in the San Francisco Bay Area. I am French-Vietnamese, born and raised in Paris, France. I live with my husband Lulu and his family.
My hubby's family is from India, so our home is a melting pot of cultures and cuisines with all the rewards and challenges that you can imagine. There are vegetarians, meat-lovers and allergies of every kind. This site is a way for me to share my love of food and interact with all you Femme Fatales out there putting food on the table for your loved ones everyday.
