Crusty Garlic Bread

There are days, when I get home from the shop, when I am just too tired to cook. Everyone has days like that. Fortunately, my husband has some type of radar that picks up my mood the second I walk through the door. And before I get a chance to say, "How was your day honey?", we're together in the kitchen throwing something together.

It doesn't seem to matter what we decide on for dinner...steak, chicken, or just a nice green salad with Italian dressing. Because, more often than not, the garlic bread is the last thing we put on our plates before we leave the kitchen.

This Crusty Garlic Bread is a "9", on my scale of good recipes. The only thing better, in my book, is adding it to leftovers, from the night before. We always save the leftovers. But by the next evening they're almost always gone. Because Roger normally takes them to work with him, for his lunch. But every once in awhile I get lucky. When he forgets to check the refrigerator.

Crusty Garlic Bread

by Phillis Allard

2 loaves French Bread; cut lengthwise
2 cloves Garlic; finely minced
2 tbsp Olive Oil
2 tbsp Parmesan Cheese; finely grated
2 tbsp fresh Parsley, chopped
½ tsp Paprika
2 tsp fresh Marjoram (¾ tsp dried)
½ tsp dried Thyme
2 sheets Aluminum Foil

Preheat oven to 350º. In small bowl mix garlic and olive oil, and set aside. In another small bowl combine Parsley, Thyme, Marjoram, Paprika, and Parmesan Cheese. Mix very well. Cut french bread into two equal halves, lengthwise, and brush all exposed center parts of bread with garlic and oil mixture. Then sprinkle the herb and cheese mixture over the top of bread, as evenly as possible.

Wrap each loaf in Aluminum Foil, and bake on a cookie sheet for 15 minutes. Open foil and fold down around sides of bread so that entire top of bread is exposed. Change stove setting to Broil, and toast top portion of bread for 1-2 minutes, until lightly toasted. Check bread often to make sure tops do not burn. When finished toasting, immediately remove from oven, and cool for 30 seconds. Transfer bread to cutting board and slice as desired. Serve warm.

(Note: I'm working very hard to find and correct any mistakes I have made. Thanks for understanding, and have a great day.)
Blessings!