Saturday, May 22, 2010

Easy Peasy Garlic and Chive Bread


1 Store bought long roll or baguette

5- 6 tablespoons of butter (varying according to taste and regard to cholesterol and fat intake reasons). 
I personally don't care much for low fat, no-fat kinda mentality, although I  subscribe to a balanced and healthy lifestyle of exercise and health eating.  Given these circumstances, I think one is free to eat widely from all categories. 

Ground garlic.  I have a preference for fresh garlic that I mince by mortar and pestle myself.  In this recipe and most others I have used about 8-10 gloves of garlic, leaving many coarse bits.  But once again, vary according to your own requirements.  No dictators roam here.  It's an autonomous guideline site for cooking fans.  I think that's hypenated by the way 'autonomous-guideline-site'.

8 Sprigs of fresh chives, finely chopped.


Slice bread in half, lengthwise, but do not completely separate the two pieces, leaving the end intact.  Then further slice bread diagonally, in 2.5 - 3 centimetre spacing.  

Butter the two lengthwise slices and then in between the diagonal bits. 

Butter the top of bread and bake in an oven of 180 degree (Celsius) oven, un-covered for extra crunch. 

Remove from oven when bread feels toasty and warm, so give it maybe fifteen minutes. 

There I told you it was easy.  Eat with sweet chilli philly or whatever you like. 

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