04 August, 2011

Herbed Peasant Bread

I received a couple requests for my Herbed Peasant Bread recipe after it made an appearance on last weeks Insalada Capresese post. And, by my I mean, I've laid claim to and switched it up a smidge but, it's real genesis was a late 90's issue of House Beautiful. I think...

Herbed Peasant Bread

3 tablespoons minced fresh herbs (chives, parsley, basil,marjoram and/or sage)
3 tablespoons olive oil
4 large slices dense crusty bread (1/2 to 3/4 inch thick)
2 tablespoons freshly grated Parmesan cheese

Now, here's where I change it up depending on what herbs I have on hand and how many peeps I'm feeding. I used;

2 tablespoons fresh chives, rinsed and dried

2 tablespoons fresh, dried thyme leaves

2 tablespoons fresh rosemary, rinsed and dried

6 tablespoons olive oil

Combine herbs and oil in a small bowl. Let stand for 15 minutes...

Place bread (I used a whole loaf of crusty French bread cuz we're piggy) on a baking sheet. Brush bread lightly with half of the herb (just) oil...

Broil until bread is just beginning to color, watching closely so that bread doesn't burn (a frequent issue 'round here), about 3 minutes. Turn bread over and brush with remaining herb oil, now distributing herbs equally. Sprinkle with grated Parmesan cheese. Broil until cheese topping is golden brown, about 3 minutes, watching closely, again, so that you don't burn bread like moi...

Serve bread warm. Annnd, preferably unburned...

Kindness of the Duke and Duchess Chung for bringing me a boatload of fresh herbs from their garden as a hostess gift. And, that was on top of...a Lafco candle, a bottle of wine, Cohibas from Havana annnd a bag full of goodies from Trader Joe's. Ummm, when y'all coming back? It was like hosting Santa and Mrs. Claus for the weekend! XXOO


  1. This would be perfect with so many things, good tomato soup, pasta, grilled meat, yum, yum, yum!

    Thank you for sharing this.

  2. Makes my mouth water just looking at the pictures...can't wait to try!

  3. I adore fresh herbs and cook with them all the time (well, not all the time, I rarely cook. But when I do, it's all fresh). We have a garden but in south Florida, we only get maybe 6 months of good herbs in a couple times of the year. Just looking at an herb spice jar makes me wince. Love this idea! Thanks for sharing!

  4. I am definitely trying this! What a perfect vehicle for all my herbs.

    Tell me about your cookie sheet (God, I've become so boring). How is it not buckling under the high heat of the broiler setting?

  5. They're the Willaims-Sonoma Goldtouch half sheets and I looove them :)

  6. That looks SOOO good. Must try making it this weekend!

  7. Thanks Allie. Looks delicious burnt or not. I look forward to
    making it.

  8. These look delish! However, you need to stop posting fab recipes because fatty hear (moi) needs to lay off the carbs!!!

  9. Love the flavor that herbs bring out in any dish. Absolutely delicious and tempting bread. Love the recipe!