Mary Costa-Pearson

** I have never added the sun-dried tomatoes so I am not sure how it is with them but it is very yummy without them and whenever I make this its gone in no time


  • Garlic Butter, recipe follows
  • 1 loaf sourdough bread, cut in 1/2
  • Basil leaves
  • 8 ounces sun-dried tomatoes, chopped
  • 1 1/2 tablespoons grated Parmesan


Liberally apply garlic butter to bread halves. Bake in oven until light golden brown. Remove and top with basil, sun-dried tomatoes and Parmesan.
Cut into 2-inch slices.

Garlic butter:
2 heads garlic
Olive oil
Salt and freshly ground black pepper
3/4 pound unsalted butter, at room temperature
1/2 cup mayonnaise
Pinch paprika
1 tablespoon Italian seasoning
1 tablespoon chopped Italian parsley leaves
1 teaspoon salt
1 teaspoon crushed red pepper
1/4 cup grated Parmesan
Pre heat oven to 350 degrees F.
Slice the tops off the garlic heads, place in a piece of foil, drizzle olive oil, and season with salt and pepper. Place in oven and bake for 1 hour, or until soft.
Squeeze roasted garlic out into medium mixing bowl. Add remaining ingredients and thoroughly mix together, divide in half, and refrigerate.
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