Fancy Garlic Bread - Two Ways

First method

Ingredients:

   1/2 cup (220 g) salted butter, softened

   3-4 garlic cloves, finely chopped

   2 tablespoons parsley, finely chopped

   2 tablespoons cup Parmigiano Reggiano, grated

Instructions:

Garlic Bread Method:

   In a medium bowl, add unsalted butter, chopped garlic, finely chopped parsley, and grated Parmigiano Reggiano. Mix together until thoroughly combined.

   Cut bread in half lengthwise. 

   Using a flat end spatula, spread the garlic butter across the bread. Coat edge to edge. 

   Place the bread on a foil-lined rimmed baking sheet and place in a preheated oven set to 400F for 10-12 minutes. 

   Once golden brown and toasted, remove from the oven. Cut in to desired servings. 

Second method

Ingredients:

   1/2 cup (220 g) unsalted butter

   5 garlic cloves, peeled

   2-3 prosciutto slices

   1 sprig of rosemary, chopped

   3 Tbsp Italian parsley, finely chopped’

   ½ tablespoon Mama's Lil Red Peppers. diced

   Lemon zest

   1/2 cup parmigiano reggiano, grated

   1 Tbsp olive oil

   Salt 

   Pepper

   Bread

Instructions:

n a medium saucepan, combine unsalted butter and garlic over medium heat until the butter has melted.

Once the butter begins to simmer let cook for 15 minutes, swirling occasionally.

Stir in a bowl set in an ice bath until the right consistency is reached.

Remove the garlic and mash into a paste then add back to the butter.

Cook the prosciutto slices over medium heat on an oiled nonstick skillet, flipping occasionally until brown and crispy. About 2-4 minutes. Drain on paper towels until cooled.

Chop prosciutto into a medium-fine crumble.

Chop the rosemary and combine with the chopped prosciutto, and add into a bowl with Italian parsley. Toss together and place to the side.

Add chopped black garlic to the confit butter mixture along with peppers, zest of a lemon, grated Parmigiano Reggiano, and olive oil. Season with salt and pepper and stir to combine.

Slice the bread lengthwise and set on a foiled lined baking sheet cut side down. Add to a 400F oven for 8 minutes.

Remove from the oven and flip cut side up, cool for 2 minutes, apply confit garlic butter edge to edge, and generously grate additional Parmigiano Reggiano on top.

Add back to the oven under the broiler for 2-4 minutes.

Let the bread cool slightly before topping with the prosciutto topping.

Slice and serve.