27 May Garlic & Herb Baguette
Last weekend we had some delicious barbecue pork belly and wanted to have garlic bread with it.
But why buying some mediocre ready-made garlic or herb baguettes, when you have so many fresh herbs right outside at your disposal? So we decided to make our own baguette this time.
Since we still had some leftover “party baguette” from the day before, which are a little bit wider and bigger than normal baguettes you can get here, we just used these as a base. They were still edible on the second day, but way to soft to really enjoy them like they were. Here’s how we transformed them into a tasty side dish for our BBQ:
! Please note that I always do freestyle cooking, so the amounts stated below might differ somewhat from what I actually used – sorry ^.^° !
Ingredients (for 16 slices):
- One half party baguette (leftover bread is okay as well)
- 4 cloves of garlic
- about 100g of soft butter (we used margarine, since we didn’t have any real butter at home >.<, but it came out pretty good!)
- different fresh herbs of your choice (we used parsley, thyme, dill, basil and oregano
- some olive oil to make the butter even softer
- some sea salt
- Preheat the oven to 150° C
- Cut the baguette in slices of about 2cm
- Put the butter or margarine inside a bowl and add some olive oil. Stir until the texture is quite creamy
- Chop all your herbs until they are pretty fine. It’s okay, if there are still some bigger pieces. If finished add them to your butter
- Squeeze all garlic cloves through a garlic press and add as well
- Season with some sea salt and stir everything
- With a knife or spoon (however you like) spread some of the garlic butter on one side of the bread slice
- Put on a baking tray (I’d advice to use some baking paper, because the butter might soak though the bread on smaller slices) and bake for 7 minutes. Now the butter should have melted inside of the fluffy bread and the crust should be crispy again (but not too crispy!)
- Get them out and enjoy ^.^!
These are delicious as a side dish to any barbecue. They are best while they are still warm, but they are also pretty good if you eat them later when they are cold.
The garlic and herb butter also tastes great on your barbecue meat, but I can also imagine that it’s perfect to use on grilled vegetables as well. So many good ideas!
Now that we made these, I never want to have pre-made baguettes again. These are so much better, really fresh and not as dry as bought ones. And the best is that you can use as much garlic and the types of herbs just as you like! Nom!