Posted by: Erica Retrochef | May 23, 2011

Hot Herb Bread … Italian Style

I always find it funny when manufacturers of non-food products jumped on the recipe bandwagon. You’d think that something like aluminum foil would more or less sell itself. But apparently the Reynolds Wrap creative team felt there was some segment of potential customers that would be buying their product if only they knew how useful it was for making garlic bread!

HOT HERB BREAD…ITALIAN STYLE

1 loaf Italian bread (about 14 inches)
1/2 cup soft butter or margarine
1 teaspoon parsley flakes
1/4 teaspoon oregano, crumbled
1/4 teaspoon dried dill weed
1 clove garlic, minced
Grated Parmesan cheese
Reynolds Wrap

Cut bread diagonally into 1 inch slices. Blend butter or margarine, parsley, oregano, dill and garlic. Put bread slices together again with butter mixture in between. Shape Reynolds Wrap around loaf boat-fashion, twisting ends and leaving top open. Sprinkle top liberally with cheese and parsley flakes. Heat in hot oven (400° F.) for 10 minutes.

The variety of herbs in this recipe is promising — whether it promises to be a delightful blend, or an overwhelming disaster, remains to be seen!

Slicing bread is, of course, quite easy.

There is exactly enough butter for a 14-inch loaf as long as you butter only one side of the slices.

Butter actually makes a very good food-glue for holding the slices back together!

After a quick trip in the oven, the sprinkle of Parmesan on top had slightly melted and crusted nicely.

Even though the traditional dish for garlic bread is spaghetti or other Italian pasta dish, it was a lovely side for red beans ‘n’ rice. The herbs in addition to garlic gave it a delicious depth of flavor, and it was quite warm and buttery. The Parmesan cheese on top is a nice touch, but leaving it off wouldn’t be a disaster. (Leaving the foil off probably wouldn’t be a disaster either…)

Image originally from 1965 Good Housekeeping, and now available online thanks to TJS Labs Gallery of Graphic Design.

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Responses

  1. That’s sorta what I was thinking, actually … it’s a fine recipe, but why do you need the foil? (You don’t, unless you’re trying to convince other people that they need it.)

  2. The foil keeps the crust from overtoasting and becoming too crisp. My mom used to make something similar to this all the time.


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