Romano Garlic Bread

By lorik

Ingredients

• 1 ⁄4 cup grated Romano or pecorino
• 3 Tbsp. unsalted butter, softened
• 3 Tbsp. olive oil
• 1 Tbsp. minced fresh garlic
• 1 ⁄4 tsp. each kosher salt and red pepper flakes
• 1 soft Italian baguette, halved lengthwise (1 lb.)
• 2 Tbsp. minced fresh parsley

Details

Servings 8
Cooking time 15mins
Adapted from cuisinerecipes.com

Preparation

Step 1

Preheat oven to 425° with rack in center position. Line a baking sheet with foil.

Combine Romano, butter, oil, garlic, salt, and pepper flakes. Spread mixture on cut sides of baguette, transfer to prepared baking sheet, and bake until golden brown, 8–10 minutes. Garnish baguette with parsley and slice into serving pieces.

Nutrition Information
Per serving: 280 cal; 10g total fat (4g sat); 14mg chol; 548mg sodium; 39g carb; 2g fiber; 9g protein

For Leftover pieces:
To save leftover garlic bread for later use, first leave the bread out overnight to stale, then break it into pieces and pulse in a food processor until fine. Store the crumbs in a plastic bag in the freezer and use on pasta dishes, chicken breasts, or casseroles for flavor and texture.