hihi friends!!! today i'm gonna do a recipe requested by sofie on my recipe suggestion blog!!! I've wanted to make this for a long time, and i'll write down the recipe for all of you guys to also try!! ^^
this would go great with my strawberry lemonade recipe that i made yesterday!! if you try any of my recipes, please kudo and lmk if you like them!!
it's a very simple recipe, so this would be a nice late-night snack!!
GARLIC SPREAD (FOR THE GARLIC BREAD)
♡ 8 TBSP (4 OUNCES) SOFTENED (UNSALTED) BUTTER
♡ 4 cloves crushed + minced garlic
♡ 2 tbsp minced parsley
FOR THE SANDWICHES
♡ 8 slices bread
♡ 8 ounces sliced (or grated) mozzarella (i personally sliced them!!)
♡ Kosher salt (as much as you want, i personally used half a teaspoon)
♡ black pepper (as much as you want! i used 1 tsp)
for the tomato soup (optional)
♡ 4 tsp unsalted butter
♡ 3 garlic cloves (1 tbsp minced)
♡ crushed tomatoes (56 oz) (i personally used canned san marzano ones!!)
♡ 2 cups chicken stock
♡ ¼ cup chopped basil
♡ sugar (you can add to taste, i personally used 1½ tbsps!! :])
♡ ½ tbsp black pepper
♡ ½ cup heavy whipping cream (to combat acidity)
♡ 1 cup parmesan cheese c:
Okay, let's get started!!
first, we'll make the garlic spread (basically just garlic and parsley butter thing) First, combine the softened butter with garlic and parsley, then spread two tablespoons (though you can put to your tastes, i just personally used 2) on each sides of each slice of bread (2 tbsp of garlic spread per slice)
Now, place a large pan on medium-high heat, brown on both sides for about 2-3 minutes, then repeat for the other slices of bread :]
next, lower the heat to medium-low, and add your cheese, cook the sandwich till the cheese melts!
repeat this with the amount of sandwiches you wanna make!!
okay, now a bonus recipe that goes great with this main one! some creamy tomato soup!!
start with heating up a pot over medium heat. add butter, then the minced garlic, sauté for around one minute, until fragrant. now, add crushed tomatoes (with the juice!!!), CHICKEN STOCK, (CHOPPED) BASIL, sugar, and black pepper, stir together and bring to boil, then turn down the heat, partially cover the pot with a lid, and leave the soup to simmer for 10 minutes!
While this soup can be okay chunky, i like creamy soup so that's why i just blended it extra (transferred it in batches, so as to not put too much hot liquid into a blender :3) transfer back to the pot, and add the heavy cream and parmesan (not all of it bbg, about ⅓rd :3) and return to a simmer, season with your decided amount of salt and pepper, then take off the heat!! ladle into the bowls, and add the rest of the parmesan and basil for serving!!! :]
no tips 4 this recipe, cause i couldn't think of any helpful tidbits 2 help :p
please enjoy and let me know if you make it!!