Sometimes the simplest of dishes can be the trickiest. I have always found homemade garlic bread a difficult one to get right. It always tastes nice but not perfect.
It either has too much garlic or too little, drenched in butter or lacking and dry or just too herby. The margin for error is surprisingly big and it always amazes how this popular side varies from restaurant to restaurant and recipe to recipe.
Well, my quest to find the perfect garlic bread is over and with unexpected results. Created by chef Richard Bertinet, this version incorporates butter, shallots, garlic, parsley, chives and mascarpone. Quick and easy to make, it is completely delicious. Try it for yourself.
How do you make the perfect garlic bread?
Perfect garlic bread
In a blender blitz some butter, one shallot, two cloves of garlic, a handful of parsley and chives and a good dollop of mascarpone. Spread on a crusty baggette, wrap in tin foil and place into a preheated oven (180º-200ºC/Gas 4-6) until golden brown (about 20 minutes).
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