Mondo Condos

 

We had garlic bread with a big Caesar salad for Sunday lunch. Too hot for the oven, so we toasted sliced bread first, then spread this on top:

Garlic Butter

 

2 sticks unsalted butter, at room temperature

5 garlic cloves, minced

1/2 cup grated parmesan cheese

2 tablespoons dried oregano

1 tablespoon fresh basil, chopped

1 tablespoon parsley, minced

1 teaspoon salt

1/2 teaspoon pepper

 

With a stand mixer, beat the butter until soft. Add remaining ingredients and continue beating until well combined. Scoop into a sealed jar and refrigerate for up to 2 weeks. May also be kept in the freezer for up to a year. It’s helpful to store it in smaller quantities for easy usage. If you want garlic bread, slice a baguette lengthwise and spread garlic butter generously on both cut edges. Bake at 350F for 20 minutes.