This is perfect for garlic bread–slice a loaf of French bread in half and spread the butter on it, then wrap in foil and bake in an oven preheated to 400 degrees F for 15-20 minutes or until heated through. If you’d like it crispy on top, unwrap the bread and place, cut side up, under the a high broiler for 1-2 minutes (keep an eye on things–it’ll burn quickly). You can also place it on steaks or vegetables before serving.
You’ll need a stick of softened, salted butter, 2 cloves of fresh garlic, minced or grated (I like to grate it here so the garlic distributes a little more evenly–I always use a Microplane), parsley and oregano (fresh or minced), a pinch of red pepper flakes, 3-4 tablespoons of freshly ground Parmesan cheese (the Microplane will give you melty, feathery strands, which are perfect here), and about 10 cracks of freshly ground black pepper.
Place ingredients in a small bowl
and mix thoroughly. While the butter is still soft, shape as desired; if serving on steak, roll the butter into a log using plastic wrap and freeze/refrigerate until it holds its shape, then you can cut it into slices. If serving on the table with bread, place in small serving bowls and refrigerate until 30 minutes before serving.
