This chive bread is a colorful change from typical garlic bread. Mix things up a little tonight! People will RAVE about this bread!
Heather Christo–yeah, the one with the amazing kitchen that I wrote about last month–wrote an equally amazing cookbook: Heather Christo’s Generous Table: Easy & Elegant Recipes through the Seasons.
And it is gorgeous. I mean–really. I sat down and just leafed through this book admiring the beautiful photos and sweet stories about her family. The book itself has a calming effect.
Okay–I know that sounds super weird, but everything in the book, and everything about Heather, just seems so relaxed. And when it comes to a book about entertaining, a little calm is very welcome.
Want to make Sunday supper a little more special on a crisp fall day? Turn to the “Autumn” section of the book and you’ll find the components of a great Sunday dinner including Brussels Sprouts with Bacon and Leeks, Greek Chicken and Potatoes, and an Apple and Cranberry Crostata to finish off your meal.
Need to throw a fabulous spring soirée? Just flip to the “Spring” section of Heather’s book and you’ll find ideas to perfect your party: Rhubarb Cooler, Cucumber Chile Mignonette, Beet Pesto Pasta, Crispy Polenta Cups with Crème Fraîche and Caviar, Seared Sea Scallops with Artichoke Pesto, and Zucchini Lemon Cupcakes. Who wouldn’t want to be at that party?
From the fancier anniversary dinner to the more relaxed (such as her ideas for “Game Night”), Heather has you covered. And even those fancier recipes remain completely approachable and doable.
She has me wanting to throw a party, stat.
For today, I’m sharing a super simple recipe — even though all of the recipes look amazing — chive bread. Isn’t it pretty? I love the emerald green flecks of chives on the bread. So much prettier than regular garlic bread.
Chives are an allium, in the same family as onions, scallions (green onions), and garlic. They grow from a bulb and are a perennial. Chives have a very mild onion and garlic flavor, perfect for salads, baked potatoes, and this bread!
You may have chives in your garden. Chives seem to be about the only herb that I’m successful in growing. My chive plants keep coming back every spring, with their pretty purple blooms, and I love that you can harvest them all summer and into the fall. The perfect herb to grow!
This recipe is so easy. I use the microwave to melt the butter (yes, I’m that lazy) and I use whatever bread I happen to have: Italian bread, baguettes, ciabatta. It would be good on Texas toast, too.
We love this recipe–even my husband, who I really didn’t think would like the flavor of the chives. But this stuff is seriously addicting. Beware!
If you’re looking for more out-of-the-box bread ideas, this cheesy cajun garlic bread from Leftovers then Breakfast looks so tasty! Or, if you prefer more of a classic recipe, everyone goes crazy over italian bread dipping oil.
- 1/2 cup (1 stick) unsalted butter
- 1 loaf rustic ciabatta bread, split in half horizontally
- 1/2 cup finely minced chives
- pinch of kosher salt
- Preheat oven to 400°F.
- In a small saucepan (or the microwave), melt the butter. Gently mix in the chives and salt with a spoon.
- Place 2 pieces of ciabatta on a baking sheet, cut sides up. Spoon half of the melted butter mixture on each half. Reassemble the ciabatta, placing the top on the bottom, and bake for 10 minutes, until the bread is hot and crispy and the inside is soft and buttery.
- Slice and serve immediately.
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