I know very little about food and wine pairing but am an eager student. I appreciate meals moistened with wine chosen by a friend in the know. But I also agree with Richard Olney’s philosophy that “it is a mistake to freeze such a variable and seductive landscape with rigid rules.”
This recipe was invented by my genius cooking friend Tommy. I make it over and over, just so I can tell guests the name.
Serves eight or more.
1 loaf of Tuscan bread, or sourdough, or other round loaf
4 oz. softened butter
1/4 cup olive oil
4 cloves garlic, minced
2 Tbsp. Italian herb mixture (oregano, basil, thyme, whatever)
1/4 cup grated Parmesan cheese
Salt and pepper to taste
1/2 tsp. red pepper flakes