Fine Art Daily - November 19, 2010

November 19, 2010

Quick and Easy Garlic Bread

1 crusty baguette
1 clove peeled garlic
Some excellent olive oil
Shredded Parmigiano Reggiano

Slice the bread through the middle, to have a top and bottom. Put on a cookie sheet and broil until the tops are lightly toasted. Let them cool for a moment. Rub the garlic over the tops until it (and your fingertips) are worn to a nubbin. Drizzle the bread with olive oil and scatter some Parmigiano over the bread in a decorative fashion before returning the bread to the oven. Don't broil it again, the cheese will just scorch. Set the temp at about 350°F, but keep an eye on it. The moments between done and conflagration are few.

Charles and Camilla were bickering a little bit yesterday. They accompanied Miss Morning Glory to the new Olive Tap at City Place. Charles was quite taken with all the different oils, and was intent on tasting each and every one. Camilla, on the other hand, knew what she wanted (a nice bottle of Tuscan Herb olive oil) and practically tapped her toes with impatience. Charles was trying to find something to contribute to tonight's pizza, which was a nice thought, considering how busy he has been this week. And then we found out why Camilla was so wound up - she had her eye on the cupcake shop across the street!

When you aren't jonesing for cupcakes, you should visit The Olive Tap in City Place in West Palm Beach. It might solve your many gift-giving woes!

"It is impossible to think of any good meal, no matter how plain or elegant, without soup or bread in it."
- M. F. K. Fisher