Instructions
Set butter out on the counter about an hour prior to beginning to soften. Do not melt it!

Cut bread loaf lengthwise and set aside.

Clean the garlic of skins and puree the garlic in a little olive oil. You can use a garlic press but if you puree the garlic it will have better and richer flavor.

In a bowl whip the butter lightly with a fork. Mix in about half the cheese. How cheesy you make it is up to you. The mixture will be dry. If it isn't add a little more cheese.

Now to make it spreadable drizzle in some olive oil. Mix, mix, mix. Does it look spreadable? No? Add a little more olive oil. Grind in pepper as you like and add some paprika. The whole mixture will turn orangey. That's ok.

Now, with a spreader or knife spread the garlic spread kind of heavily over the bread. It should feel like you are icing it! Now sprinkle some of the extra cheese over the bread and garnish with a little more paprika. Not too much as it will burn when you toast or broil it.

That's it! The secret is in the flavor system produced with the pureed garlic, olive oil and reggiano parmesan cheese.

The seasonings enliven the flavor. No salt is necessary as the cheese is salty enough. I would be interested in your results. But please use fresh ingredients.





This recipe published with BigOven, and can be imported instantly by BigOven users viewing this page. Download your free trial at www.bigoven.com.


Yields: 0 Servings
    

notes: 

Cuisine:

Main Ingredient: