GARLIC BREAD, THREE WAYS PANE STROFINATO ALL'AGLIO

Garlic Bread, Three Ways Pane Strofinato all'Aglio image

Provided by @MakeItYours

Number Of Ingredients 11

serves: Serves 4
Garlic Bread:
3 tablespoons extra virging olive oil
3 garlic cloves, crushed and peeled
12-inch loaf Italian bread without seeds
1 teaspoon dry oregano
kosher salt, for seasoning
Garlic Bread topped with Cheese (con Formaggio)
¼ cup grated Grana Padano, or Parmigiano-Reggiano
Garlic Bread topped with Tomatoes (con Pomodoro)
a few ripe tomatoes

Steps:

Garlic Bread:
In a small bowl, combine olive oil and garlic and steep about 30 minutes, to let the flavors mingle.
Preheat oven to 400 degrees F. Split bread in half lengthwise, then cut each half in half again, to make 4 pieces. Set pieces cut side up on a sheet pan. Brush bread with the flavored oil, then rub with the garlic cloves, leaving the garlic pieces on the bread after rubbing. Sprinkle with the dried oregano.
Bake until bread is golden and crispy, about 4 to 5 minutes. Remove any large garlic pieces and lightly season bread with salt before serving.
Garlic Bread topped with Cheese (con Formaggio):
Substitute ¼ cup grated Grana Padano or Parmeggiano-Reggiano for the oregano.
Garlic Bread with Tomatoes (con Pomodoro):
Cut some ripe tomatoes crosswise in half. While the baked bread is still hot, rub cut surfaces of the bread with the tomato halves, until the bread has absorbed the tomato juices and the tomato pulp has rubbed onto the bread. Season lightly with salt, drizzle some extra-virigin olive oil on top, and serve immediately.