Ingredients:
1 lb. loaf French or Italian bread, unsliced
4 or 5 Tablespoons unsalted butter, softened (do not melt)2-4 cloves garlic, very finely minced or pressed1/8 teaspoon saltapprox. 1/4 teaspoon paprika (optional)Line a shallow baking pan with tin foil for easy cleanup. (you can use it to wrap any leftovers.)
Cut a one-pound loaf in half crosswise. Cut bread in half lengthwise to make 2 pieces. Cut each piece in half again, also lengthwise (4 wedges total). Repeat with the other side; 8 wedges total.
In a small bowl, combine softened butter and garlic, add a touch of salt if you use unsalted butter. Spread mixture over cut edges with a butter knife. Arrange in a shallow baking pan and lightly sprinkle with paprika (optional). Note: Don't cream the paprika into the butter/garlic mixture (it won't look or taste as good.)
Bake garlic bread until golden brown on all cut sides, approximately 5-8 minutes. Watch it near the end of cooking time, the paprika can develop a bitter/burned taste if it browns too much.
Variations:
Substitute minced shallots for the garlic.Mix in some chopped, preferably fresh, herbs--try parsley, chives, dill or rosemary.Add a little freshly grated Parmesan cheese.-A recipe from Rhonda Haavisto
