Garlic Basil Stirato
Doug Roese / Lakewinds Natural Foods
Crunchy, delicate and moist, with the added richness of local Pastureland butter and real Parmigiano-Reggiano cheese!
yield: 4-8 servings
Ingredients
1 medium New French Bakery Stirato
10 1/2 tablespoons Pastureland salted butter
1/2 c. Parmigiano-Reggiano, grated
1 teaspoon minced garlic
1/4" Firmly packed fresh basil, minced
black pepper
Instructions
PREHEAT OVEN TO 400°F
Allow butter to soften, then by hand or in mixer, beat until lightly whipped. Stir in garlic & cheese until well incorporated, then gently stir in basil. Cut bread in half lengthwise, and spread mix evenly over both halves. Watch the big holes! Top with freshly ground pepper. Individually wrap each half loosely in tin foil, and bake for approximately 10 minutes till nice and hot. You can freeze one half for later if you like!