Crack Bread

I love carbs. Rice, pasta, bread, cupcakes, pizza. I love it all. And when you can pair bread with my other love, cheese, then forget about it. I'm hooked. Like an addict. So when I saw this recipe on  Brown Eyed Baker I knew I had to test it out.

In college, when I wanted to be fancy and feel like an adult, I would attempt to make something that looked like a "home cooked" dinner. And given my limited culinary abilities at the time, it was most likely frozen ravioli with some jarred pasta sauce over the top. But I wouldn't skimp when it came to the bread. I would make this spread that I'd slather between slits cut in a round of sourdough bread. This bread was so epic that Jarrod still talks about it. There are many memories of college that are hazy, but he remembers this bread clear as day. I've tried over the years to recreate it, but alas it never tasted quite right and I gave up. Until now.

This spread is so simple, yet so delicious. You will eat it, and want more. And you will go back for seconds and thirds. You will find yourself planning what you should have for dinner so that you can make this bread again.

It's hard to resist. I dare you. Crack is whack, but crack bread is wonderful. 

Crack Bread

 

Ingredients

 

1 Baguette of Sourdough bread, halved lengthwise (I think ciabatta would be lovely as well)
1 cup unsalted butter, at room temperature
1 cup shredded Parmesan cheese
1½ teaspoons garlic powder
1 teaspoon dried parsley
¼ teaspoon ground black pepper
¼ teaspoon salt

 

Directions:

• Pre-heat oven to 350 degrees
• Mix together butter, parmesan cheese, garlic powder, parsley, salt, and pepper until all ingredients are well incorporated.
•  This recipe makes a generous amount of spread, so if you have leftovers, wrap it in saran wrap and store in the fridge. I had enough leftover to make a second batch of bread a couple days later.
• Spread the garlic mixture over the halves of bread. I find to get the loaf to fit better in the oven, to cut the bread into two or three sections.
• Wrap each section of bread in foil and bake on a cookie sheet for ten minutes. After ten minutes, unwrap the foil and placing the halves on the baking sheet spread side up and bake for an additional 10-15 minutes, or until golden brown.
• Allow to cool slightly, slice and devour.

(Recipe adapted from Brown Eyed Baker)