Garlic Herb Loaf

I'm completely floored by the amount of flavor and texture going on in this little loaf. Those slices are brushed with melted butter, olive oil, garlic, and basil and, after the bread is quickly-baked, it's served with a generous sprinkling of parsley. Served hot from the oven, the dough is chewy, the crust is crispy and each bite is perfectly seasoned. So simple, and so irresistible.

This was a spur-of-the-moment side dish last week, but it's about to make regular appearances on my dinner table. It's the perfect compliment to all types of soups, stews, meat, fish, chicken, and pasta dishes. I actually served it with my Jalapeno Mac N Cheese and it was the ideal marriage. My boys piled the cheesy pasta right on top of the herby bread slices...

About the bread: I used baby boule - a French, round loaf (boule is French for "ball"). Although it's French, its chewiness reminds me of sourdough. ANY loaf works here, including sourdough, ciabatta, French, and Italian. And all shapes and sizes work too (if you run low on the oil/butter mixture, simply make a little more). The loaf I used was 9 ounces.

Garlic Herb Loaf

1 loaf or baguette, such as baby boule, sourdough or ciabatta
3 tablespoons unsalted butter, melted
1 tablespoon olive oil
1/2 teaspoon garlic powder or granulated garlic
1/2 teaspoon dried basil
2 tablespoons chopped fresh parsley
Salt and ground black pepper

Preheat the oven to 350 degrees.
Slice the loaf or baguette crosswise, making several slices about 1-inch apart - without cutting all the way through the bottom (keep the loaf intact).
In a small bowl, whisk together the melted butter, oil, garlic powder, and basil. Brush the mixture on both sides of each slice. Brush any leftover butter mixture all over the outside of the bread.
Wrap the bread in foil and bake for 5 to 10 minutes, until hot.
Sprinkle the parsley over top and season with salt and pepper before serving.

Serves 4