معجون بقايا الثوم، والبصل والأعشاب

Mediterranean 15 Mins Prep · 25 Mins Cook

1. Preheat the oven to 180°C, gas mark 4. Line a baking tray with baking paper.
2. 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.
3. 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.
4. Slice and serve hot.
5. 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.

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