Garlic Bread 7654

Stan Horwitz

A different approach. It needs a loaf of bread with a French or Italian-style crust. Take a clove of garlic and rub it firmly on the entire surface of the bread. The garlic will wear down and deposit itself on the crust. It may take more than one clove. Use however many it takes. Slice the bread open along one long side leaving the other side connected as a hinge. Mash two or three cloves of garlic with about 1-2 teaspoon or so of salt and process that into maybe 1-2 cup olive oil. Spread-pour that into the opened loaf of bread, getting it as evenly distributed as possible. More oil, if you like. Close it and pop into a 300¡F oven for about 10 minutes. Slice and serve or just throw it into the middle of a crowd of hungry people. They'll tear it up and that's fine, too.

For a wonderfully subtle difference, forget the salt and throw in two or three anchovy fillets. Smash them and the garlic into a paste, then add the oil and process together. Finish as above.

Yowzah... as they say along the Mediterranean coast.

Pastorio