One up from plain old glorious garlic bread, herbed salad garlic bread is a table showstopper and is beyond delicious. If you make your own sourdough first, we are talking all kinds of crazy goodness. You can never regret doing the online Lazy Sourdough course. Believe me.
We do love our garlic in this house, and although we are going hard with 10 cloves for this recipe, by cooking half of them, you lose that intensity that would otherwise be too much. Just make sure everyone has a piece. (Then you are all on the same page, garlic breath wise!)
Have you tried any of our other garlicky laden recipes? There are loads. Here are a few to start you off. Enjoy.
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control will get your pantry and fridge in order this February! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 60 Grams Parmesan cubed
- 1 Handful Flat Leaf Parsley plus some more
- 1 Handful Basil plus some more
- 1 Handful fresh sage, plus some more
- 2 sprigs Fresh Rosemary stripped from stalk
- 2-3 sprigs Fresh thyme plus some more BUY
- 10 Garlic Cloves
- 150 Grams Butter BUY
- 2 Pinches Pink Salt Flakes and cracked black pepper to taste BUY
- 1 large Lazy Sourdough loaf or rustic loaf of choice Recipe
Place oven rack in the centre of your oven and preheat to 220°C.
Place parmesan into the Thermomix bowl with some of each of the herbs and 5 of the garlic cloves, mill 10 sec/speed 10. Remove from bowl and set aside.
Place the remaining garlic and 30g of the butter into the Thermomix bowl and chop 4 sec/speed 5. Scrape down sides of bowl and saute 5 min/Varoma/speed 1/MC off. Allow to cool before proceeding.
While you are waiting, deeply score the loaf of bread in thick slices, but don’t cut all the way through. Use an offset spatula or butter knife to generously spread garlic butter on one side of each slice, as far down as you can reach.
Add the remaining butter ingredients into the Thermomix bowl (including the cheese herb mixture) and blend 5 sec/speed 5.
Use an offset spatula or butter knife to generously spread garlic butter on one side of each slice, as far down as you can reach.
Wrap the bread in aluminum foil, and place on a baking tray. Bake on the center rack for 10 minutes, rotate the loaf 180 degrees and bake 10 minutes more. Unwrap the loaf, return it to the baking tray. Reduce the heat to 180°C and bake for 12 to 15 minutes, or until the crust is brown and crisp. Remove from the oven, and let cool slightly.
Meanwhile, in a medium bowl, combine all remaining herb leaves. Tear the basil leaves into the bowl into pieces. Add a pinch of salt, cracked pepper and dress lightly with a drizzle of EVOO. Stuff herb salad into the bread crevices, and serve the loaf immediately.