Saturday, 7 April 2012

Roast grape & ricotta garlic bread


Seedless red grapes, ricotta cheese, 100g butter, 3 cloves garlic, 50g parsley, baguette

1 Preparation: 30 minutes

I adore garlic bread. Like Scott Pilgrim I could eat it for every meal - there is something so comforting about the crisp outer shell of bread filled with meltingly soft butter-drenched bread and the sharp aroma of roasting garlic. This recipe makes excellent party food - a slathering of ricotta and the heady fruit really is a fabulous companion to the garlic.

1) To make garlic bread, simply peel and crush the garlic cloves, finely chop the parsley and stir together. Using room temperature butter, cream it until it is at a pliable consistency and stir through the garlic and parsley.

2) Slice the garlic bread at intervals - do not cut all the way through the bread, go to just over half way

3) There are two methods for making garlic bread, each equally effective. The first is to form the garlic butter into a sausage shape, wrap it in cling-film and allow it to become hard in the fridge. Then slice it and use these discs of garlic butter to slide between the partially sliced baguette. The second is to literally just spread the soft garlic butter into the slits of the partially sliced baguette.

4) Bake the bread in the oven for 8 minutes, ensuring the "unsliced" base of the bread is at the bottom so the butter does not seep out! On a separate tray, roast the grapes.

5) Tear off or slice through the bread and spread with ricotta. Top with the grapes and serve.

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