VelvetGarlic Bread with Parsley and Parmesan
Inspired by techniques from Bon Appétit.
A split baguette brushed with butter and olive oil infused with garlic and parsley, scored into thick slices, sprinkled with Parmesan and baked until golden and crisp at the edges and soft in the middle.
Always check the labels of the products you use.
Method
- 1
Heat the oven. Heat the oven to 230 °C (210 °C fan).
- 2
Infuse the butter. Heat the butter and oil in the saucepan over medium heat. Add the garlic and parsley and cook, stirring now and then, until the butter has fully melted.
- 3
Brush the bread. Slice the baguette in half lengthwise, lay the halves cut side up on the baking tray and brush the cut sides with all the garlic butter.
- 4
Score and top. Cut each half crosswise into 2.5 cm slices without cutting all the way through the crust. Sprinkle with the salt and the Parmesan.
- 5
Bake. Bake until golden and crisp at the edges, 10-15 min. Pull apart and serve hot.
Storage
Best eaten hot from the oven. Wrap leftovers in foil and keep at room temperature for 1 day, then reheat in a 200 °C (180 °C fan) oven for about 5 min.
EU nutrition claims
- Low sugars: 3.2 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 35 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
Free sugars: 0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g (WHO). The share shown is the share of one serving. who.int/publications/i/item/9789241549028
Equipment
- small saucepan
- bread knife
- large baking tray
- pastry brush
- fine grater
- chef's knife
- chopping board
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 182 kcal |
| Protein | 3.3 g |
| Carbohydrate | 12.6 g |
| of which sugars | 1.1 g |
| of which free sugars | 0 g |
| Fat | 13.4 g |
| of which saturates | 5.9 g |
| Fibre | 0.6 g |
| Salt | 0.57 g |
Protein per 100 kcal
1.8 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
