Di's Clog Your Artery Garlic Bread
- Ready In:
- 1hr 5mins
- Ingredients:
- 9
- Serves:
-
10
ingredients
- 1 loaf sour dough french breadstick
- 6 clove garlic
- 118.29 ml salted butter
- 473.18 ml whole whipping cream
- 236.59 ml freshly grated parmesan cheese
- 29.58 ml chopped fresh coriander
- cracked pepper (a couple of good turns of the pepper grinder)
- fresh parsley, chopped (to garnish)
- additional grated parmesan cheese, if required
directions
- Preheat oven to 375 degrees F or 190 C or British Gas Mark 5.
- Dice all the garlic very finely.
- In a medium sauce pan, melt a quarter of butter so you are left with a 1/4 cup remaining of the original 1/2 cup of butter, then add the garlic to the melting butter and saute until garlic is golden.
- Add remaining butter to sauce pan until all is melted.
- Slice the french bread lengthwise creating two halves, then cut 3" thick slices across each half, but do not cut all the way through yet.
- Place the two halves of french bread next to each other on a cookie sheet covered with cooking foil.
- Next, slowly and evenly pour the garlic and butter over EACH HALF of the french bread.
- Let the garlic butter melt into the bread.
- Set sauce pan aside but DO NOT clean it yet.
- Place the two lenghtwise halves of the french bread back together to form one bread stick.
- Bake uncovered until the outside is slightly crispy and the inside is very warm.
- While bread is heating, pour the whipping cream into the buttery sauce pan, add the freshly grated parmesan cheese and the rest of the spices.
- Stir slowly for a while until sauce is thick and rich and most of the parmesan cheese has melted into the sauce.
- This may take 15 minutes or so.
- Note: You can add more cheese to help thicken the cream at any time.
- When bread is warm and sauce is ready, open the bread back up, place in a serving dish and pour the sauce all over it.
- This may need two people to get the sauce into the cracks of the slices: one to pour and the other uses two forks to open it up.
- But choose the second person carefully.
- You don't want someone who can't control their drools.
- The cream should be all over the bread and the serving dish.
- You will need a knife and spatula to serve your Artery Bread and be ready to wipe the brow of your guests, they will be in heaven.
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Reviews
-
Whew!, this was so good! I am truly a bread lover and thanks to Zaar, now a garlic lover! This recipe appealed to me on both counts. I made 1/2 recipe because it is just DH and myself, but don't worry the other 1/2 will be prepared the same way! I used whole wheat french bread. Other than this, I prepared the recipe as instructed, except we were in such a hurry to eat, I forgot the parsley garnish! Delicious and quite easy to prepare! Thanks ChrissyO! Prepared in participation with Zaar Cookbook tag!
RECIPE SUBMITTED BY
<p>I live on the east coast of Australia. I am a proud descendant of two Aboriginal tribes. <br /><br />I spent my early childhood in Western Queensland and the Northern Territory. My mother was employed as a cook on various cattle and sheep stations. Through my mother I learnt to love and enjoy cooking fresh food. <br /><br />Last September, 2003, I had the pleasure of meeting JenT, Jewelies, their respective DHs and Jewelies? gorgeous daughter who was a treat to meet. One day, I hope I can go to New Zealand to visit JenT?s homeland. <br /><br />I enjoy reading cookbooks for cover to cover. My goal is to cook all the recipes I have collected in my Zaar cookbook.</p>