This bread stands in so deliciously for stuffing that you won't miss turkey's traditional accompaniment.
- Portion size 8 servings
- Credits : Canadian Living Magazine: June 2006
- 6 cloves of garlic
- 1 teaspoon extra virgin olive oil
- 1/4 cup butter softened
- 1 tablespoon grated Parmesan cheese
- 1 teaspoon fresh thyme (or 1/4 tsp/1 mL dried)
- 1 teaspoon fresh rosemary (or 1/4 tsp/1 mL dried)
- 1 pinch pepper
- 1 baguette
In small saucepan, cover and roast garlic with oil over medium-low heat, shaking pan occasionally, until very soft, about 15 minutes. Transfer to bowl; let cool.
Mash garlic. Add butter, cheese, thyme, rosemary and pepper; mash to combine.
Slice baguette almost but not all the way through into 1-inch (2.5 cm) thick slices. Spread 1 cut side of each slice with garlic butter. Halve baguette crosswise. Wrap each in foil. (Make-ahead: Refrigerate for up to 6 hours.)
Place wrapped halves on grill over medium heat; close lid and grill, turning once, until butter is melted and crust is slightly crisp, about 10 minutes.
Nutritional facts <b>Per serving:</b> about
- Sodium 287 mg
- Protein 4 g
- Calories 159.0
- Total fat 8 g
- Cholesterol 19 mg
- Saturated fat 4 g
- Total carbohydrate 19 g
- Iron 7.0
- Folate 12.0
- Calcium 4.0
- Vitamin A 6.0
- Vitamin C 2.0