If you need me this winter, I’ll likely be cooking soup, eating soup, chilling soup, reheating soup, and baking all sorts of bread to go with the soup. This is my favorite time of year for that reason. Normally, I’m content with bread still a bit warm from the oven to go with it. You know how they say that there’s nothing like freshly baked bread? They’re right. (By the way, who are “they”?) Sometimes it’s fun to do more than just have bread and butter though. I mean, I learned while in Paris that there is probably nothing I’d rather eat forever and ever than a French baguette with French butter. Literally. I might be willing to give up bacon. But, as we crunched into this herby, garlic studded bread, I couldn’t decide what I liked better, the bread or the Turkey Noodle Soup I’d made to go with it. And I didn’t miss the butter at all.
This isn’t an ordinary garlic bread. I threw in some fresh herbs (rosemary from last week’s Abundant Harvest Organics box, and basil from my garden) and a bunch of greens. I used spinach this time, but when I planned the recipe I did so with kale in mind. I’d also use arugula, mizuna, chard, or bok choy. If you don’t have greens, but you want it to be green in color, you could make it with peas… Why not?!
For the cheese I opted for colby jack. But, parmesan, goat, feta, cream cheese, or ricotta would be great too.
I added some nuts, just to make it interesting. To make it even more so, you could add: fennel, asparagus, mushrooms, cabbage, kohlrabi, olives, radicchio, apples (not with garlic or chives), or apricots (not with chives), depending on what’s in season.
After I blended it up I realized that this is basically a pesto. Pestos often have something green, some nuts, garlic, cheese, and olive oil. This has all of that and more. The great thing about this realization is that if there are leftovers, there’s a lot to do with them.
– mix into pasta
– make into grilled cheese
– add to soup
– stir into risotto
– top a baked potato (or make into twice baked potatoes)
– add it to hasselback potatoes
I love this bread served with whatever soup I’ve got on hand. But, on its own it also makes for a fabulous snack.
- 8-10 cloves garlic
- 2 t fresh rosemary or thyme
- 2 T fresh basil or chives
- 2 C greens (kale, spinach, arugula, chard, mizuna, bok choy etc...) or use peas
- (optional) 1C any: fennel, asparagus, mushrooms, cabbage, kohlrabi, olives, radicchio, apples (not with garlic or chives), or apricots (not with chives)
- 1/2 to 1 C nuts (walnuts, almonds, hazelnuts)
- 2 C cheese (parmesan - for vegan could use bread crumbs and capers*, goat, feta, cream cheese, or ricotta), grated or crumbled
- 1/4 to 1/3 C olive oil
- 1 t lemon zest
- 2 t lemon juice
- to taste salt
- good pinch cayenne
- 1 loaf of your favorite bread, sliced
- Place garlic through cayenne in a food processor. Blend for 20-40 seconds, scrape down the sides and blend for about 10 seconds more. Taste for seasoning.
- Spread mixture on bread. Either broil for 2-5 minutes (watch it carefully so it doesn't burn), bake until bubbly and browned, or put between the slices of bread (or slice bread horizontally), wrap in foil, and bake until warmed through.