On nights where I don’t have time or energy to cook, I often turn to spaghetti and marinara sauce for dinner. As if the spaghetti wasn’t enough carbs, I like to have either a piece of garlic bread or a breadstick with my spaghetti. After all, how else would you soak up the leftover sauce?
I used to just buy a box of Texas toast to keep in my freezer, until I recently took a good look at the nutrition facts. Trans fats, artificial ingredients and colorings – yuck! I knew I needed to come up with something homemade to keep in my freezer.
The concept of this bread is simple. Take a loaf of Italian bread, slice it up, spread some garlic butter on it and individually freeze them so you can make a few pieces at a time, as opposed to a whole loaf of garlic bread. If you are feeling adventurous, throw some mozzarella cheese on top!
Yields: 12-15 pieces of toast
1 loaf Italian bread (homemade or store bought)
4 tablespoons butter, softened
2 cloves garlic, smashed and minced finely
1 tablespoon fresh parsely, finely chopped
1 teaspoon dried oregano
Slice the bread into 1 inch thick slices.
In a smal bowl, mix together the butter, garlic, parlsey and orgeano. Spread the butter on one side of the bread, and place on a baking sheet.
Freeze on a baking sheet for at least an hour, then transfer to a zip-lock bag.
To bake: Preheat the oven to 375 degree. Bake the toast for 5 minutes, then broil under high heat for 3-5 minutes, or until toasted.
Source: Cooking with Chrissy original recipe.