In Partnership with Crate & Barrel Canada - All opinions are my own
No matter how much turkey I intend to eat for Thanksgiving dinner, I always leave room for nibbling before the main event. I love that time before everyone gets busy loading their plates where you’re waiting for the turkey to come out, sharing time and stories, catching up with friends and family. A drink in hand, a plate to nibble on while you wait. This year I’ll be serving up this delicious Sage, Prosciutto and Gruyère Garlic Bread as an appetizer to my guests thanks to Crate & Barrel Canada. A slice or two full of rich Fall flavours like crispy sage, salty prosciutto with melty gruyere cheese on a crusty bread with garlic herb spread is just enough to hold you over and super easy to make and serve.
Tips for Making This Garlic Bread
- The success of this garlic bread really is in the flavours. While you could sub out some ingredients for others I definitely recommend giving the listed ingredients a go! Smoked prosciutto isn’t always available and regular will do just fine, if you see it, do give it a try!
- Use a SHARP bread knife like the Wüsthof Classic Double Serrated Bread Knife. Let me tell you it makes a difference. I’ve been using my parents original Wüsthof bread knife that is no lie, older than I am (30 plus some years) and it’s served us well but having a new sharp knife to work with makes life so much easier, especially when you’re looking to serve a nice, non crushed bread from forced slicing.
- Keep in mind, if you’re planning on serving before your turkey dinner, you’ll need a rack with room enough to bake the bread – it doesn’t take long but thinking about this ahead will save you time having to move things around when it’s time to put it in the oven.
- The bread itself doesn’t take long to bake but keep on eye on in, you want the bread to still be soft on the inside and easy to eat still.
Serve it up!
Once your bread is done, serve it right from the oven, using the parchment paper to transfer it to a serving board like my Amuse Serving Board. It’s perfect to cut the bread right on top of or depending on how interactive you like your guests to be. Leave the knife alongside the board and have them serve themselves while you mingle yourself or tend to other dinner duties.
Bonus: Leftover bread? Toss it in some aluminum foil and cut it up the following day to use as croutons in soup!
Sage Prosciutto and Gruyère Garlic Bread
This Sage Prosciutto and Gruyère Garlic Bread comes together in minutes and next levels your traditional garlic bread with rich inviting flavours. The perfect appetizer to hold you over until the main event at your Thanksgiving gathering.
- Prep Time: 5 Minutes
- Cook Time: 20 Minutes
- Total Time: 25 minutes
- Yield: 16 Servings
- 2 Medium Sized French Style Loaves of Bread (Or one large) I used a crusty and hearty potato bread for mine
- 16 Slices (Roughly 8 oz )of Gruyère Cheese
- 8 Slices of Smoked Prosciutto Slices, Halved
- A bundle of Sage (at least 20 leaves)
- 1 Tsp of Fresh Thyme
- 1 Tsp of Fresh Rosemary
- 1 Cup of Butter
- 3 Cloves of Garlic
- Salt & Pepper
- Preheat oven to 350F and line a large baking sheet with parchment paper
- In a food processor, combine the butter, 4 sage leaves, the thyme, rosemary and garlic cloves to make a spread.
- Using a sharp bread knife make slices 7/8 into the loaf of bread being careful not to slice right through. Make roughly 8 slices per loaf
- Using a butter knife or a small spreading spatula, spread the garlic butter mixture into the slices getting all the way down to the bottom
- Tuck in a slice of gruyère, half a piece of prosciutto and a sage leaf allowing a little to peak out of the top so it’s sure to get a little crisp
- Transfer loaves onto baking sheet and place in oven to bake for roughly 20 minutes or until browned and crispy on top. The cheese should be melted and slightly bubbly.