Parmesan, Lime & Garlic Bread.

October 16, 2016

Recently, Marsel Roothman & I shot a super delicious garlic bread with a twist for The Pretty Blog. TPB headlined the article as “The Best Garlic Bread In Town” & I agree! The yum factor is high on this one. The addition of Parmesan cheese with a generous squeeze of fresh lime juice elevates this garlic bread to gourmet status. Chili lovers, feel free to add a decent pinch of dried chili flakes to the butter mix!

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Here’s what I used & how I did it….

(Serves 10-12)

300g salted butter, softened

150g + extra, grated Parmesan cheese

Juice of 1 lime

3-4 large garlic cloves, finely chopped

2-3 sprigs fresh thyme leaves

Freshly ground black pepper

2 large crusty loaves of bread

Method:

1 In a large bowl, combine the softened butter, 150g grated Parmesan cheese, lime juice, chopped garlic and fresh thyme leaves.

2 Mix well and add a generous grinding of freshly ground black pepper. Mix well.

3 Slice into the bread to create pockets (careful not to slice all the way through the bread) and add a generous dollop of butter to each pocket.

4 Wrap the bread in foil & place on a grid, on the braai, over hot coals. Toast for 10 minutes or until the butter has melted and the bread crispy, crunchy and golden.

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Styling & Recipe Development: Leila Saffarian, Pass The Salt

Photography: Marsel Roothman Photography

*Recipe originally created for The Pretty Blog*

Happy Garlic Bread Making x

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