Garlic bread to (actually) die for

Saut

Sourdough bread, sautéed in a cast iron pan with enough butter to make Paula Deen blush. Tossed crushed garlic and fresh basil into the pan to coat the bread. After the bread began to brown, I leaned the bread against the edges of the pan, and slipped it into the oven at 400 degrees. This allowed the butter to dry out, and make the bread crispy. I mean crispy. Finished off with a little more fresh basil, and a sprinkling of pink sea salt.

Ain’t no shame in saying it: this is the best garlic bread I’ve ever had, restaurant or otherwise! Yum. 🥖 🍞

  Wednesday, 25 April 2018