Make Ahead Herbed Garlic Bread
1 long loaf french, Italian or sourdough bread
5 tablespoons unsalted butter, room temp.
2 tablespoons minced parsley
2 green onions, trimmed and fine chopped
1 clove garlic, crushed
1/2 teaspoon dried basil, crumbled
1/2 teaspoon salt
Preheat oven to 400ºF. Cut bread diagonally into 1" slices, leaving bottom
intact. Cut 1" diagonal slices in opposite direction, forming diamond shapes. In
small bowl, thoroughly blend the butter, parsley, green onion, garlic, basil,
and salt with a fork. Butter both sides of the bread slices, then the top crust.
At this point the bread can be wrapped tightly with heavy duty foil and stored.
Refrigerate up to 3 days, freeze up to 1 month. Wrap the loaf loosely with foil
and place on baking sheet. Bake for about 15 minutes. If making from fridge,
loosen the foil, and bake in a preheated 400ºF oven for about 20 minutes until
golden brown. From the freezer, follow directions above, but bake for 30-35