Bite-Size Garlic Bread with Fresh Herbs

By kathryns

This suggests buttering each cube of bread individually; worth it?
Note: the flavored butter mixture can be made and refrigerated 3 days in advance.

Ingredients

• 1 loaf miche or rustic sourdough bread, crust removed, cut into 1-inch cubes
• 3 tablespoons white wine
• 4 garlic cloves, very finely minced
• 1 1/2 sticks (12 tablespoons) high-quality salted butter, at room temperature
• 1 teaspoon red-pepper flakes
• 1 teaspoon dried oregano
• 3/4 teaspoon kosher salt
• 2 tablespoons chopped flat-leaf parsley
• 2 tablespoons chopped chives

Details

Servings 12
Preparation time 20mins
Cooking time 40mins
Adapted from epicurious.com

Preparation

Step 1

Preheat oven to 450°F. Spread cubed bread on a rimmed baking sheet. Toast until browned but still soft inside, 7 to 10 minutes.

Meanwhile, place the white wine and garlic in a small pot. Bring to a simmer over medium heat and reduce the wine until almost all of the liquid has evaporated, 3 to 4 minutes. (Be careful not to reduce too much and scorch the wine and the garlic.) Scrape wine-garlic mixture into a medium bowl.

Add the butter, red-pepper flakes, oregano, and salt to the bowl with the wine-garlic mixture. Use a wooden spoon to fully incorporate the ingredients into the butter. Leave at room temperature until serving.

Spread a generous amount (about 3/4 teaspoon) of the flavored butter onto one side of each toast cube. Arrange toast cubes buttered side up on the rimmed baking sheet and return to oven until butter is melted, 3 to 5 minutes.