Not much of a recipe but a delicious way to serve a loaf of Turkish bread as part of a meal. Best to not go overboard on the garlic – I speak from experience. One clove of garlic per loaf is adequate. I would also recommend salted butter over unsalted butter. And load up on the parsley. Not only does it look delicious scattered over the bread but it might help lessen the negative effects of eating the garlic. Chewing on a few sprigs of parsley are suppose to work wonders for garlic breath if that is ever a concern.
The bread is grilled and then brushed with the melted butter mix. If I am serving the bread as part of barbecue dinner then I will just throw them on the barbecue grill otherwise I just toast them in a cast iron grill pan or frypan.
When time is short I find some toasted bread and a salad makes a simple dinner. Some poached eggs or pan fried fish, like I did tonight, makes a more substantial meal.
toasted garlic bread
1 loaf of turkish bread
3 tablespoons salted butter
1 clove of garlic, crushed
3 tablespoons finely chopped parsley
In a small saucepan over a low heat melt the butter. Take the pan of the heat and add the crushed garlic. Leave to cool a little.
Meanwhile cut the turkish loaf into 8 slices and then cut the slices in half horizontally. Toast them on a BBQ grill or pan on both sides.
Mix in the chopped parsley into the butter and brush this mix over the top of the toasted bread. Serve immediately.