I love grilled garlic bread. For WHB, this week hosted by Rinku from Cooking in Westchester, I refined my ordinary garlic butter with some fresh herbs from my garden and spread on slices of grilled bread.
100 g butter
1 clove of garlic, mashed
2 tb mixed fresh herbs, hashed (I used chives, parsley, sage.)
Let butter sit at room temperature until softened. Add garlic and herbs to butter in bowl and mix well. Return to refrigerator.
Use on vegetables, biscuits, toast or dinner rolls…
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