Pressed Garlic Bread
Weighting the garlic bread while it cooks makes it
denser and crisp.
Martha Stewart Living, November 2006
- Prep Time 5 minutes
- Total Time 10 minutes
- Yield Serves 4
- 2 garlic cloves
- 1/2 cup extra-virgin olive oil
- 1 baguette, halved crosswise and lengthwise
- 1/2 teaspoon coarse salt
- Freshly ground pepper
- Puree garlic and oil in a blender. Brush cut sides of bread with garlic oil; season with salt and pepper. (Refrigerate remaining garlic oil in an airtight container up to 1 month.)
- Heat an 8-inch cast-iron skillet over medium heat. Lay bread, cut side down, in skillet. Place a lid small enough to fit inside skillet over the bread, and cook, gently pressing down on the lid and flipping bread once, until golden brown, 3 to 4 minutes per side.
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