The garlic-herb paste can also be added to stocks, soups and stews for extra flavour and aroma
| انشأ بواسطة | سبينس |
| وقت التحضير | 15 دقائق |
| وقت الطهي | 25 دقائق |
| عدد الأفراد | 6-8 |
| مطبخ | البحر المتوسط |
| النظام الغذائي | نباتي صرف (فيجن) |
| إرشادات التحضير | وصفة سهلة |
المكونات
طريقة التحضير
تحميل PDFPreheat the oven to 180°C, gas mark 4. Line a baking tray with baking paper.
Peel the onion and garlic. Chop the onion and celery into chunks. For woody herbs such as thyme and rosemary, pick the leaves. For softer herbs, roughly chop them. Place the onion, celery, garlic and herbs in a blender. Add the salt and two tablespoons of olive oil. Blitz into a paste, scraping down the sides.
Slice the ciabatta in half lengthways and spread a layer of the garlic herb paste over both sides. Drizzle over the remaining olive oil and bake until golden and crispy.
Slice and serve hot.
Transfer any leftover paste to a jar. Pour 2-3 tablespoons of olive oil over to preserve it for longer. Refrigerate for up to 2 weeks.
