Gremolata Garlic Bread
 
 
Serves 4 - 6.
Author:
Ingredients
  • 1 cup loosely packed parsley, most of the stems removed
  • 1 large clove garlic
  • 1 lemon
  • generous pinch of sea salt or kosher salt
  • about ¼ cup garlic oil*
  • 1 loaf French country bread, ciabatta loaf, or French baguette, sliced in half
Instructions
  1. Preheat oven to 375 F. Roughly chop parsley and garlic. Layer garlic on top of parsley and using a microplaner, grate lemon zest over garlic. Add a generous pinch of sea salt and continue to chop the mixture until the parsley and garlic are very finely minced.
  2. Lay bread cut side up on a parchment lined cookie sheet. Using a pastry brush, generously coat bread with garlic oil. Divide gremolata evenly between bread slices. Bake until bread is golden brown, about 15 - 20 minutes. Remove from oven and cut into slices.
Notes
* To make garlic oil, bring a ¼ cup extra virgin olive oil to a simmer in a small saucepan. Add three smashed garlic cloves and simmer until cloves turn a golden brown, 5 -7 minutes. Remove cloves and allow to cool. Oil can be stored in the fridge for up to a week. (I always make a double batch!)
Recipe by The Mostly Vegan at https://www.themostlyvegan.com/gremolata-garlic-bread/