Recipe
Directions:
STEP 1:Preheat the oven to 450 degrees F. Line a half sheet pan with parchment paper. Lay the ciabatta halves, cut side up, on the prepared sheet pan. Set aside.
STEP 2:
In a medium sauté pan set over very low heat, melt the butter. Once melted, add the all ingredients except the bread, the Parmigiano Reggiano cheese, and the arugula. Cook for 6 – 8 minutes, until the garlic and herbs are fragrant, but not burnt.
STEP 3:
Remove from heat and stir in the grated Parmigiano Reggiano cheese. Bake for 13 – 17 minutes, until lightly brown and crisp.
STEP 4:
Spoon the mixture evenly over the cut sides of the ciabatta—don’t neglect the edges! Bake for 8 – 10 minutes, until the top begins to brown, and the edges are crisp.
STEP 5:
Remove the bread from the oven, transfer to a cutting board, and garnish with arugula and shavings of Parmigiano Reggiano cheese. Enjoy!
About Chef Marc Sievers
I’m a cookbook author and entertaining expert and I have spent the past decade sharing my expertise for earthy and elegant vegetarian cooking, easy entertaining and thoughtful, but uncomplicated style.
No matter the paths taken in my life, the kitchen has always been the one place where I have felt the most comfortable. The best part of my day is cooking and entertaining with friends and family, with the house filled with laughter!
My first cookbook was published in 2011, my second in 2016, and my third cookbook French Omelettes—Your New House Meal was released in Fall 2019. I am excited to share my vision for the best ideas to help you enjoy life’s little moments, whether for a dinner for eight or a cozy night at home for you and your plus one!
Born and raised in New England, I live in Lawrence, MA with my husband Ryan and our pups Lady and Gigi.
STARTER
Garlic Bread with Parmigiano Reggiano® cheese
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20m
PREP
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10m
COOK
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410
CALORIES
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8
SERVINGS
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According to Marc Sievers, “If you cook garlic, herbs, lemon, and some grated red onion very slowly in butter until the house becomes fragrant, everything mellows out, and each ingredient seems to infuse one another creating a very well-rounded and full flavor.” Of course, the star of the dish is coarsely grated Parmigiano Reggiano cheese. When the cheese is added to the garlic and butter mixture, it thickens it into a paste without melting or disintegrating – the crystalline texture remains, and so does all the flavor! The paste is easy to spread, ultimately nestling into the airy ciabatta. Once baked, the cheese takes on color and adds even more flavor. Topping the finished bread with peppery arugula and shavings of Parmigiano Reggiano means each bite will have extra flavor and be even more delicious. This recipe is a fantastic example of how Parmigiano Reggiano can help transform a dish from ordinary to extraordinary.
Ingredients:
1 Loaf of ciabatta bread, cut in half lengthwise like a hot dog bun
12 tbsp unsalted butter at room temperature
3 tbsp olive oil
12 cloves garlic, minced
2 tsp lemon zest
2 tbsp red onion, finely grated or minced
2 tbsp basil, roughly chopped
2 tbsp parsley, roughly chopped
1 tsp dried oregano
¼ tsp red pepper flakes
1 ½ tsp sea salt
¾ tsp black pepper
1½ c Parmigiano Reggiano cheese, freshly grated, plus large shavings for serving
2 c arugula
Notes:
n/a
Pairing:
n/a