I got this from Alex Guarnaschelli's new cookbook Old School Comfort Food. She used a whole loaf of Italian bread, I used 3 ciabatta rolls. Worked really well and it was really yummy. Alex is a chef on the Food Network, she has had her own series and she is a judge on "Chopped" and she won the "Next Iron Chef" competition this year and she is now an Iron Chef. She is a wonderful chef. She also is the Executive Chef at 2 restaurants in NYC. I love Alex and I love her new book. Great twists on old school comfort food.
Alex’s Overnight Garlic Bread
1-13 inch loaf Italian bread, split lengthwise (I used 3 ciabatta rolls)
7 medium garlic cloves, grated
1/3 cup extra virgin olive oil
4 tbsp unsalted butter (1/2 stick), sliced into 10-12 slices
1 tbsp flaky sea salt, such as Maldon
1.5 tsp cayenne pepper
Prepare bread: Cut the bread in half lengthwise as if you were making an oversize hero sandwich. Mix the garlic with the oil and spoon over the length of the cut sizes of the bread, using the back of a spoon. Arrange the butter slices on the bottom half of the bread. Sprinkle with salt. Using a small mesh strainer, sprinkle cayenne over the bread. Close up the top and wrap it tightly in tin foil. Refrigerate overnight.
Preheat oven to 375 degrees F.
Bake bread: Put foil-wrapped bread in the oven at 375 degrees for 35-40 minutes. Open the foil and bake for another 10 minutes. Remove carefully from oven and let cool for a moment. Slice and serve.
Yield: 6-8 servings
Source: Old School Comfort Food by Alex Guarnischelli
Posted by RisaG 4/19/13