Anchovy garlic bread

title="Anchovy garlic bread"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Anchovy-garlic-bread.jpg" srcset="https://img.taste.com.au/zcPtjfVC/w720-h480-cfill-q80/taste/2016/11/anchovy-garlic-bread-82210-1.jpeg 720w, https://img.taste.com.au/LfK0V08L/w643-h428-cfill-q90/taste/2016/11/anchovy-garlic-bread-82210-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Anchovy garlic bread"
/>

(2) Rate it

• 0:10 Prep


• 0:30 Cook


• 
  6 Servings


• Capable cooks

A Mediterranean twist on calssic garlic bread - make this part of an easy feast for friends.

Featured in
Nutrition information, Freezer friendly

Ingredients

• 125g butter, at room temperature


• 2 garlic cloves, crushed


• 45g can anchovies, drained, finely chopped, mashed


• 1 tablespoon chopped fresh continental parsley


• 340g French bread stick (baguette), halved crossways

Method

• 
  
  
  Step 1
  
  
  
  
  Preheat oven to 200°C. Stir the butter, garlic, anchovy and parsley in a small bowl until well combined. Season with salt and pepper.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Cut each piece of bread into 2cm-thick slices, without cutting all the way through. Spread the butter mixture over the cut sides of bread. Wrap each piece of bread in foil.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Place the bread on a baking tray. Bake for 25-30 minutes or until crisp and golden.
  
  
  

Nutrition

• 1265 kj

  Energy




• 19g

  Fat Total




• 12g

  Saturated Fat




• 2g

  Fibre




• 6.5g

  Protein







• 27g

  Carbs (total)

All nutrition values are per serve

Notes

Cook's tip: Freeze garlic bread: After wrapping the bread in foil, freeze for up to 6 months and bake from frozen.

• Author: Gemma Luongo


• Image credit: Brett Stevens


• Publication: Australian Good Taste

Source: taste.com.au