Sunday, December 9, 2012

Guest Post – Rosemary Bread

Well the first Hanukkah present has been opened and our Christmas tree is now up and decorated – what a fun weekend! It sure did go by quickly though. On this lovely Sunday afternoon One Hungry Dude is dropping by with another delicious recipe. Since I’m a vegetarian I don’t taste a lot of what he creates in our kitchen but I have definitely sampled this Rosemary Bread and am fairly certain I could eat an entire loaf prepared this way! Seriously, you should give it a try.

There's something about rosemary that gives off a great holiday vibe. It's a strong herb, but works incredibly well with a number of festive, savory foods. This bread is a perfect compliment to a holiday dinner, especially since it's so quick to make. You may even consider using the bread as an appetizer at a party, by cutting it into wedges or halves once cooked, and serving it with vegetables or a cheese spread.

Rosemary Bread
• 3 Tbsp Margarine
• 2 Tsp Dried Rosemary
• 1 Tsp Dried Basil
• A Pinch of Garlic Powder
• Salt and Pepper, to taste
• Four slices of your favourite thinly-sliced bread (I typically use Rye)

Place the rack in the middle of the oven, then set to broil. Meanwhile, put the margarine, rosemary, basil, garlic, salt and pepper in a large frying pan on the stove top, and heat over medium. Once the margarine begins to melt, stir to ensure all the ingredients blend together, and the mixture covers the entire base of the pan. When the margarine begins to bubble, place the bread on the pan. Press down lightly using your fingers, allowing the bread to soak up the mixture. After a few seconds, take the bread out of the pan, and place it in the oven. Broil until the bread begins to brown, then take it out of the oven and serve.

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