Buttery Garlic Bread Offers Taste Of California (NAPSA)—Whenit comes to a great-tasting accompaniment to pasta and salads, many like to reach for the garlic bread. After all, what could be more delicious or easy to prepare? But this is a case in which the name does not tell the whole story. Many good cooks know thatif you want garlic bread to be really flavorful, you add butter. The butter adds a richness that works especially well with the flavor of lightly toasted fresh garlic. This version of classic garlic bread highlights several popular California flavors—garlic and sourdough bread, certainly, but also California butter. California is not only the country’s leading producer of garlic and the originator of sourdough bread, it is the nation’s leading dairy state and produces more rich and creamy butter than any other state. If you want to make garlic bread even richer, add a sprinkling of your favorite California Buttery garlic bread is a delicious and versatile accompaniment to a wide rangeof entres. Buttery Gilroy Garlic Bread (Yield: 4 half-loaves) 1 cup butter % cup olive oil 4 cloves garlic, sliced % teaspoon black pepper ’% teaspoon dried oregano 2 loaves San Francisco sourdough or sweet French bread 3 tablespoonsfresh parsley, finely chopped cheese before toasting the bread. You can use grated Monterey Jack (another tasty product created in California), Cheddar or a butter; add olive oil and garlic and warm over medium heat This buttery garlic bread is lengthwise and brush with gar- grated hard cheese such as Dry Jack. great all year. Enjoy it with sal- ads, soup and pasta, or as a way to add some big flavors to a casual meal. In a small saucepan, melt for 1 minute. Add black pepper and oregano. Cut loaves in half lic butter mixture. Sprinkle with parsley and toast on a grill or under a broiler until golden brown. Serve immediately.
