If you watch The Food Network enough, you learn a thing or two about a thing or two. and I definitely watch The Food Network. Since I've been making THE Bread a couple of times a week, I've been mixing it up a little. lately, I've been sprinkling kosher salt and sicilian seasoning on the top before popping it in the over. fabulous.
I've also been mixing up the toppings.
butter: still great.
garlic bread: yes.
nutella: oh, yea.
next try: compound butter. basically just adding things to butter. I decided to try a roasted garlic parmesan compound butter. I figured it'd take a few times to figure out how much of what it needed, but really, the first time was the charm.
what I did/used:
two sticks of butter, softened at room temperature. (I only had salted, so that's what I used.)
one head of garlic (roasted)
1/2 cup of parmesan cheese. (I'm sure fresh grated would be infinitly better, but I used what I had)
and lastly, 1/2 teaspoon of garlic salt.
I combined the 4 ingredients using a potato masher.
Most of the methods I've seen suggest wrapping your compound butter in wax paper, but I didn't have any. I used a zip lock bag. and then wrapped it in foil and put in the freezer to set.
When I was ready to use it, I cut the butter out of the bag.
and then stored it in the fridge in the foil.
seriously, it was fabulous. I told Husband it would change his life. But all he would admit to was it changing his dinner and then lunch the next day ... but I know the truth. :-)