weeknight dinner party

We had a few friends over to enjoy our homemade spinach lasagna (recipe is in my cookbook), an apple/bacon/spinach salad, and this wonderful garlic bread.  Dessert was store-bought (wonderful) sorbets from Frost Albuquerque.

Carbone’s Garlic Bread

Serves 4-6.  We had some friends over for a weeknight lasagna dinner and decided to try this from an issue of Saveur magazine.  It is attributed to Manhattan’s Carbone restaurant.  Delicious!

            1 large baguette (about 12 oz.),          4 cloves garlic, smashed into a paste

              sliced lengthwise                               kosher salt

            6 Tbs. butter, softened                                    fresh ground black pepper

            1 Tbs. olive oil                         ⅓ c. grated Parmesan

            1 tsp. crushed red chile flakes             1 Tbs. finely chopped chives

            1 tsp. dried oregano                            1 Tbs. finely chopped parsley

Heat oven broiler.  Place baguette cut side up on a foil-lined baking sheet.  Stir butter, oil, chile flakes, oregano, garlic, salt, and pepper in a bowl; spread evenly over cut sides of baguette and sprinkle with Parmesan.  Broil until golden and slightly crisp, 2-3 minutes.  Sprinkle with chives and parsley; cut into 2” pieces.