Sun-dried Tomato Garlic Bread

Name: Sun-dried Tomato Garlic Bread
Cuisine: European, Italian, Mediterranean
Ingredients: 1 stick 4oz unsalted butter (softened); 1/2 cup grated pecorino romano (plus more for serving); 1/4 cup sun-dried tomatoes (finely chopped); 1/4 cup roasted or confit garlic; 1/4 cup chopped parsley; 1/2 tsp kosher salt; 1/4 tsp black pepper; 1 loaf bread of choice (ciabatta, Italian, French all work well!, sliced in half horizontally)

6 steps

Serves 4

Updated at: Thu, 21 Nov 2024 23:13:41 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories408 kcal (20%)

Total Fat31.6 g (45%)

Carbs25 g (10%)

Sugars3.2 g (4%)

Protein8.7 g (17%)

Sodium736.1 mg (37%)

Fiber1.9 g (7%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 stickunsalted butter

softened

½ cuppecorino romano

grated, plus more for serving

¼ cupsun-dried tomatoes

finely chopped

¼ cuproasted garlic

or confit

¼ cupparsley

chopped

½ tspkosher salt

¼ tspblack pepper

1 loafbread

ciabatta, Italian, French all work well, sliced in half horizontally

Instructions

Step 1

Preheat oven to 425ºF.

Step 2

In a small bowl combine butter, pecorino, sun-dried tomatoes, garlic, parsley, salt and pepper until smooth. I like to use a fork to mash everything together.

Step 3

Spread all of the butter mixture, divided evenly, on both sides of the bread.

Step 4

Place bread on a lined baking sheet.

Step 5

Bake for 10-15 minutes until lightly golden.

Step 6

Top with more pecorino, cut into pieces and serve warm.

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