More rustic vibes today darlings! Now I’ll be honest, I’m not a big bread person. Except when I’m in Paris and then I eat all the bread in sight! However, the hubby loves it, so I’ve got to break it out every now and then and whip up something. Fun fact: can’t tell you how often I’ll make steamed clams or mussels in garlic sauce, or anything with a ‘sauce’ and his first question will be, “babe, where’s the bread?” I always feel bad, because I really just don’t think to buy it and then he’s bummed because he can’t enjoy the sauce with some bread. Working on it though!
This rustic, rosemary garlic bread is one hubby tested, and Danai approved! Bonus: super easy. This earthy bread, would serve especially well with a pasta or chicken dinner.
Rosemary Garlic Bread
- Baguette (when it’s just the two of us, I buy the demi baguette)
- 3/4 stick of butter (add a bit more if a larger loaf of bread)
- 2 tbs olive oil
- Minced garlic (about 3 cloves – hubby loves garlic)
- Chopped Rosemary (1 sprig)
- Rosemary Sprigs for garnish and baking
Preheat your oven to 400 degrees F. In a small bowl, add butter (you’ll need at room temperature), olive oil, garlic and chopped rosemary. Mix. Slice bread almost all the way down and spread (or brush – whichever is easier) butter mixture in between each ‘slice’. Place a few sprigs of rosemary in between to bake. Wrap bread in aluminum foil (tightly) and bake for about 15-20min.
Serve and enjoy warm!
More recipes for the bread lover:
photos by Anne Kim of Laura Metzler Photography