I just made the best garlic bread and I'm going to give you the recipe

This is something I just put together with what I had in the fridge.

Ingredients:
A full size French baguette
Lots of fresh garlic cloves
Real butter
Extra virgin olive oil
One lemon
Fresh parsley
A can of crushed black olives
Shredded mozzarella cheese


First thing you do is turn on your oven to a low broil. Then take a French baguette and slice it lengthwise, as if you're making a sandwich.
Then, in a small bowl, add butter, extra virgin olive oil, a few squeezes of fresh lemon juice, lots of grated fresh garlic (grate your own, don't buy that stuff in the jar) and fresh parsley.
Place the butter in a microwave and DEFROST for about 10 seconds, to soften it up. Then take a fork and mix up the butter, olive oil, lemon juice, garlic and parsley before using a spoon to spread it evenly on the inside of both pieces of bread.
Then take some crushed black olives and spread it on the bread as well (or I guess you can mix the black olives with the butter, but this is how I just did it).
Then take some shredded mozzarella cheese and spread it on the bread and place in the oven for a few minutes until the cheese is melted and a little brown, but not too long cause you don't want to burn the bread.
Enjoy. The flavors of the garlic, lemon juice, parsley and black olives really complement each other.

There is enough fat in there to clog the Lincoln Tunnel!

And you need your calcium anyway

lengthwise or as if I'm making a sandwich? Because if I'm making a sandwich from a loaf of bread I'm gonna cut it CROSSWISE, unless you mean "as if you're making a giant submarine-like full-loaf-sized sandwich"!


/yankingyourchain

a baguette is too thin to make a sandwich the other way

because you can always make small sandwiches or appetizers or somesuch.
:evilgrin:

/yankingyourchainoncemore

Those little finger sandwiches don't do anything for me

:toast:

minus the black olives. Maybe mushrooms instead:9

And they're crushed so they won't overpower the rest of ingredients.

wished I didn't because my husbnd loves them. Now mushrooms on the other hand....:9

But I learned that I do like porcini mushrooms, especially in a creamy pasta sauce

I made some very similar last weekend but I love the addition of the olives and mozzarella!

YUMMY!!!

:9

I know lots of people who use the pre-minced jar crap. Not only is it much more expensive than real garlic, it also smells and tastes like a dirty sock. I'd rather use garlic powder than jar garlic. Use fresh garlic people!

When you go into a pizzeria and order garlic as a topping, cause it's listed as "fresh garlic" in the toppings section on the menu, and they just use minced garlic from a jar.

week and look forward to making this.

Let me know how it goes

n/t