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–+ servings
Scarborough Fair Infused Olive Oil Blend 250ml bottle
Garden Infuzions

Country Herb Bread with Scarborough Fair Infused Olive Oil

Warm country bread gets brushed with Scarborough Fair Infused Olive Oil Blend, garlic, and fresh herbs for a fragrant loaf that feels right at home on the family table.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 6 slices
Course: Appetizer, Side Dish, Snack
Cuisine: American Classics, Fusion Cuisine, Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 loaf country bread cut into 6 thick slices
  • 1/4 cup Scarborough Fair Infused Olive Oil Blend
  • 2 cloves garlic finely minced
  • 1 tablespoon fresh parsley finely chopped
  • 1 teaspoon fresh rosemary finely chopped
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons grated Parmesan cheese optional
  • 1 tablespoon unsalted butter softened

Equipment

  • 1 baking sheet Lined with parchment paper
  • 1 Small bowl For mixing the herb oil
  • 1 Pastry brush For coating the bread slices
  • 1 set Measuring spoons For the oil, herbs, and seasoning

Method
 

Instructions
  1. 1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
  2. 2. In a small bowl, stir together the Scarborough Fair Infused Olive Oil Blend, garlic, parsley, rosemary, salt, and black pepper.
  3. 3. Brush both sides of each bread slice with the herb oil mixture.
  4. 4. Arrange the slices on the baking sheet and bake for 10 to 12 minutes, flipping once halfway through, until the edges are golden and crisp.
  5. 5. If using Parmesan, sprinkle it over the warm bread during the last 2 minutes of baking.
  6. 6. For a softer center, spread a little butter on the bread after it comes out of the oven.
  7. 7. Serve warm while the crust is crisp and the herb aroma is at its strongest.

Notes

Slice the bread thick enough that it can hold the herb oil without going soggy. Fresh bread gives the best texture, but day-old country loaf also works well. The garlic should be minced very fine so it toasts gently instead of burning. Optional Parmesan adds a savory finish, but the loaf tastes complete without it.

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