Garlicbreadsalad Recipes

GARLIC BREAD SALAD

Steps:

• Combine olive oil and garlic in a bowl and mix well. Reserve half the olive oil mixture. Brush both sides of the bread slices with the remaining olive oil mixture. Arrange the slices in a single layer on a baking sheet. Broil for 2 minutes perside or until brown. Cut each slice into 1 inch cubes.
• Whisk the reserved olive oil mixture and balsamic vinegar in a bowl. Add the bread cubes, tomatoes, artichokes, cheese, green onions and basil and mix gently. Season with salt and pepper and serve immediately.

GARLIC BREAD PANZANELLA SALAD

Steps:

• Brush both sides of the sourdough slices with enough olive oil to coat the bread. Broil for 2 to 3 minutes on each side, until golden brown on both sides.
• Cut the garlic cloves in half and rub each bread slice on both sides with the cut side of the cloves.
• Top the garlic-rubbed slices of bread with 1 tablespoon each of the grated Parmesan cheese, then broil until the cheese melts, about 1 minute.
• Place the bread on a cutting board and cut into 1-inch cubes.
• Slice the red onion and avocado and set aside.
• Zest and juice the lemon into a small bowl. Add 2 tablespoons of the thinly sliced chives and the remaining 2 tablespoons of the grated Parmesan. Season with salt and pepper. Slowly drizzle 1/4 cup of the olive oil into the dressing, whisking continuously until combined.
• In a large bowl, add the lettuce, avocado, red onion and sourdough garlic bread croutons. Season with salt and pepper, add the dressing and toss with your clean hands--they're the best tools.
• Plate the salad, sprinkle with the remaining sliced chives and enjoy.

THE BEST GARLIC BREAD

Steps:

• Arrange a rack in the center of oven and preheat to 450 degrees F.
• Melt the butter in a small skillet over medium heat. Add the garlic and cook, stirring occasionally, until the butter is golden and the garlic is very fragrant, about 3 minutes.
• Slice the bread in half lengthwise. Liberally brush the crust with the garlic butter. Turn the bread cut-side up. Slice each loaf crosswise at 2-inch intervals without cutting all the way through, making "pull-apart" garlic bread. Liberally brush the cut sides of the bread with more garlic butter, spreading any remaining garlic evenly over top. You should use all the garlic butter. Carefully transfer the bread to a rimmed baking sheet.
• Sprinkle the loaves with the Parmesan and a pinch of salt and bake until the edges of the bread are a deep golden brown, 10 to 15 minutes. Top with the parsley. Serve warm.