What better use for a loaf of sourdough than garlic bread? This was quick and easy and oh so delicious, on both the plain sourdough and the sun-dried tomato mentioned in the previous post.
Sourdough Garlic Bread
1 stick butter, soft
4 large cloves garlic, smashed
1 handful parsley
1 tablespoon or so olive oil
1 loaf sourdough bread
In a food processor, combine the butter, garlic, parsley, and olive oil until the garlic and parsley are small and incorporated. Refrigerate the garlic butter overnight for the flavors to meld.
Preheat the broiler. Slice the bread into half-inch-thick slices and place on a foil-lined baking sheet in a single layer (photograph shows it when set out for serving; dont overlap them like shown!). Spread a generous amount of garlic butter on each slice, going to the edges. Broil until golden brown, taking care not to let the bread burn.