Sun-dried tomato, garlic and parsley bread
(from Elyce123’s recipe box)
Source: delicious. April 2005
Prep time: 10 minutes
Cook time: 10 minutes
Serves 6 people
Categories: April
Ingredients
- 75g unsalted butter, softened
- 6 sun-dried tomatoes, chopped
- 2 garlic cloves, crushed
- finely grated zest of 1/2 lemon
- small handful fresh parsley, finely chopped
- 1 large ciabatta loaf
Directions
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Preheat the oven to 200˚C/fan 180˚C/gas 6.
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In a small bowl, mix together the butter, sun-dried tomatoes, garlic, zest and parsley. Season.
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Using a bread knife, cut deep diagonal slits along the ciabatta, being careful not to cut all the way through. Spread the flavoured butter in each slit, then wrap the loaf in foil. Place on a baking sheet and bake in the oven for 5 minutes. Open the foil up to expose the bread and bake for another 4-5 minutes, until pale golden.
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Wrap the ciabatta up again in the foil to keep warm, although it’s equally delicious cold. Let everyone tear off slices.