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Dairy
Easy
40 Minutes
Diets 
An hors d’oeuvres you can never have enough of! There’s nothing like bread that’s been slathered in oil or butter and garlic and then warmed to a crunch. Now dunk that into creamy, cheesy goodness and you quickly realize you haven’t prepared enough. But don’t worry; if you still have more food coming, you’re good. This dish doesn’t need an overdone presentation. A short, wide glass cup, a ramekin, or even a clear disposable dipping bowl can be used for individual servings of the bread and dip. Bon appétit!
5 thick slices sourdough bread
1 cup oil, such as Gefen Canola Oil
2 cloves garlic, minced (or 2 cubes Gefen Frozen)
1 teaspoon dried parsley flakes, such as Gefen
1/4 teaspoon salt
1/4 cup butter
1 cup heavy cream
1 clove garlic, minced or 1 cube Gefen Frozen Garlic
1 and 1/2 cups grated Parmesan cheese
1/4 cup chopped fresh parsley
Preheat oven to 350 degrees Fahrenheit.
Cut each slice of bread into breadsticks. Mix oil, garlic, parsley and salt. Dip breadsticks into oil mixture and spread on a cookie sheet. Bake until well toasted, about 20 minutes.
Melt butter in a saucepan, then add cream and bring to a simmer. Add garlic and cheese, then whisk to combine. Add parsley and stir. Serve hot.
Photo by Yossi Einhorn
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