Ruth Pretty shares the secret to creating restaurant-quality garlic bread.

Recipe: Ruth Pretty

Serves 6

INGREDIENTS

6 small rolls/baps, or 1 baguette
100g butter, diced
8 cloves garlic, peeled and finely chopped
¼ teaspoon flaky sea salt
small grind of black pepper
1 tablespoon balsamic vinegar
1 tablespoon chopped parsley and/or chives

METHOD

Cut rolls, baps or baguette three-quarters through (as if for a hot-dog roll).

Melt about 2 tablespoons of the butter in a heavy frying pan and cook garlic until soft and aromatic (don’t let it brown). Cool.

Whiz the remaining butter in a food processor until smooth and creamy. Add melted butter, garlic, salt, pepper and balsamic vinegar. Tip into a small bowl, add chopped herbs and spread on the cut surfaces of the bread.

Wrap rolls or baps individually in foil (the baguette as one piece). The bread can be refrigerated or frozen beforehand but bring to room temperature before baking.

Heat the oven to 180°C. Bake for 10 to 15 minutes or until bread is crisp on the outside and the butter has melted.

Serve immediately.

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