This was the perfect side to accompany Barefoot Contessa’s Spring Green Risotto recipe. I actually loved it so much I declared I loved it more than the actual main meal, and I really like the main meal. We all kept reaching for more because the was so garlicky and buttery with herb zestiness. It’s a great addition to a pasta meal, or really anything you make, because it will be a hit with everyone. Enjoy!

Ciabatta Garlic Bread
Recipe from: Ina Garten’s The Barefoot Contessa: Back to Basics

Total Time: 20 minutes
Prep Time: 8 minutes
Yield: 4 to 6 servings

Ingredients

• 5 large garlic cloves, chopped
• 1/4 cup chopped flat-leaf parsley
• 1/4 cup chopped fresh oregano leaves
• 1/2 teaspoon kosher salt
• Freshly ground black pepper
• 1/2 cup good olive oil
• 1 loaf ciabatta bread
• 2 Tbsp. unsalted butter

Directions:

1. Preheat the oven to 350ºF. Place the garlic in the bowl of a food processor and process until minced. Add the parsley, oregano, salt and pepper and pulse twice.
2. Heat the olive oil in a medium saute pan and add the garlic mixture. Remove the pan from the heat.
3. Slice the ciabatta bread in half horizontally, and spread the butter on 1 half. Spread the garlic mixture on the other half of the bread, and put the halves together. Wrap the bread in aluminum foil.
4. Place the bread in the oven and bake for 5 minutes. Open the foil, and continue baking for an additional 5 minutes.