1Heat oven to 400 degrees. Cover a baking sheet with foil. Slice the bread in 1.5" slices ALMOST all the way thru. You want the bread to hold together, but be able to break it apart easily after its cooked.
2Place the butter in a glass measure, put the garlic thru a garlic press and add to the butter and melt the butter in the microwave. Add about an equal amount of dry red wine. Alternatively, you can slice the garlic thinly and place a sliver between each slice, but I like this bread garlicky, and the pressed garlic pumps up the garlic factor.
3Drizzle the garlic-butter-wine mixture between each slice and pour over the top. You want to have bits of garlic between each slice and you want the bread sitting in a puddle of the garlic-butter-wine so the crust gets crunchy.
4Bake for about 20 mins @400 degrees until the crust is crunchy & crisp and mange. It’s great with Italian food, beef dishes, Italian Chicken with Peppers, but not cereal.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
We love a cold glass of white or rosé in the warmer months. But why should they have all the summer fun? Occasionally (OK, rarely) we’re left with a glass or two in the fridge. That’s when we make these pops. Read more.