I found an old English saying that goes “He that would live for aye, must eat Sage in May”!
Why it has to happen in May was unclear.
Sage was also an important ingredient in Four Thieves Vinegar that was supposed to protect against the plague.
So, it’s a powerful herb, no doubt about that, and you just have to taste it to realize that. It takes over the show completely if you’re not careful.
Sage goes well with fatty meats like pork and duck, but also with chicken and beef.
In Italy, they use to add chopped Sage to melted butter and serve it with pasta and gnocchi, which inspired me to this post.
Garlic bread with Sage.
There is something magical about butter and Sage, and combined with garlic and a slice of home-baked sourdough bread, nothing can go wrong.
However, I couldn’t resist adding just a tiny pinch of parmesan.
But that was enough. I didn’t want to overload my garlic bread, because then it’s not a garlic bread anymore.
Some add bacon, prosciutto, feta cheese and all sort of stuff they find in the fridge, but then it becomes more like a grilled sandwich to me.
For me, garlic bread means few, delicate but distinct flavors.
That’s why it was important not to go overboard with the parmesan cheese.
I wanted the garlic and Sage to be the main players here.
But it can be too much of them also, especially the garlic. Be careful if you use a garlic press. It tends to puree the garlic which brings out a very strong, and in my opinion somewhat unpleasant sulfur taste.
I haven’t used a garlic press in many years. I use to chop or mince the garlic instead. If I want a stronger taste I use the grater.
But this is, of course, a matter of taste.
I think garlic bread and bruschetta have one thing in common. They only consist of a few, cheap ingredients, and are quite easy to make. Yet, both are top notch delicacies.
Few other starters or appetizers can compare with them. That makes them so rewarding to make. So slice one of your home baked baguettes, soften some butter and begin.
Garlic bread with Sage
Ingredients
- 1 Baguette about 30 cm/1 1/4 inches long
- 50 gram butter softened
- 3 garlic cloves minced, or two pressed or grated.
- 14 Sage leaves chopped
- 2 tablespoon Parmesan cheese grated
Instructions
- Preheat your oven to 430ºF / 220ºC.
- Cut the baguette in 2 cm/ 3/4 inch thick slices.
- Mix the butter with garlic and Sage and spread it on the bread slices. Sprinkle with grated parmesan cheese.
- Place on an oven tray, and cook for 10 minutes or until golden and the sage is crisp.
