Side Of Natty Bread Recipe
Two extra pieces of locally baked City Bakery bread dressed with a herb garlic spread.
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Ingredients
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Natty Bread
Method
Natty Bread
- 1
Make the herb-garlic spread
Soften the unsalted butter at room temperature until spreadable (about 15–20 minutes if chilled). In a small bowl, combine the softened butter with olive oil, minced garlic, finely chopped parsley, chives, and (if using) basil. Add lemon zest for brightness if desired. Season with fine sea salt, freshly ground black pepper, and red pepper flakes if you want a slight kick. Mix thoroughly until smooth and evenly distributed. Taste and adjust seasoning.
- 2
Prepare the bread
If the two pieces of City-style bread are whole loaves or thick slices, slice them into roughly 1-inch thick pieces if not already sliced. Lightly toast or warm the bread to bring out the crust and create a slightly crisp surface: preheat a skillet over medium heat or preheat an oven broiler. Toast each bread piece 1–2 minutes per side in the skillet with a dry pan or under the broiler for 1–2 minutes per side until golden and crisp at the edges but still tender inside. Watch closely to avoid burning.
- 3
Dress the bread
While the bread is still warm, spread about 1 to 1.5 tablespoons of the herb-garlic butter evenly over each piece (use more or less to taste). The residual heat will melt the butter and release the garlic-herb aromas. If desired, finish with a light drizzle of olive oil and a pinch more sea salt or parsley for presentation.
- 4
Serve
Plate the two dressed pieces of Natty Bread and serve immediately as an accompaniment to soups, salads, or mains. Provide extra herb-garlic spread on the side if guests want additional topping.
