With just a few minutes and a few ingredients, you can whip up this Quick Crispy Garlic Romano Bread recipe for dinner tonight! This recipe was created for my client, Pompeian, but all opinions are my own.
I don’t think anything could have prepared me for the amount of adjustment that came with going back to a full-time, outside-the-house job this summer. While I’ve worked full time as a freelance writer and editor for years, there is a world of difference between working at home and working elsewhere. It’s not better or worse, just different. While I was never the type to hop away from the computer and throw in a load of laundry, having my kitchen right there meant that I could whip up lunch on the fly and decide on dinner after a morning conference call. Working outside the house means I have to be a lot more organized.
Quickly, I discovered that my old habit of last-minute dinner decisions and play-it-by-ear meals just wouldn’t work. Without a plan, I typically resort to eating out or getting take out — and let’s face it: that adds up fast. So, I adapted and employed the strategies that I know work: thinking ahead, making a plan and sticking to it.
Every weekend, we head to the farmers market and I buy our fruits, veggies and meat or chicken for the week. Then, when we get home, I take stock of what we have in the fridge, freezer and pantry. Using that as a guide, I plan our meals for the week. Since time is at a premium, I opt for quick and easy dinners that either can be made ahead (like slow cooker chicken breast recipes) or that come together in a super speedy time (like 15-minute dinner recipes).
But I also think it’s important to toss a little fun into dinnertime too. That’s where recipes like this Quick Crispy Romano Bread come in.
To make this recipe super easy, I swapped Pompeian OlivExtra Premium Mediterranean Blend oil for butter. Since I don’t have to soften the butter, this can be made in just a few minutes without a lot of advance planning. Then its topped with minced garlic and freshly grated Romano cheese. Bake it for about 10 minutes, and it’s ready — in a third of the time of regular garlic bread.
My kids, who are 6 and 9, love dipping this bread in stew. Heck, so do I.
My client Pompeian asked me to take the pledge to swap oil for butter in a recipe, and this is what I came up with. Their reasoning is that olive oil has less saturated fat and no cholesterol — but for me, this is all about taste (the oil adds a pleasant hint of nuttiness to the recipe) and time. How about you? Have you swapped oil for butter before? You can also take the pledge on the Pompeian Facebook Page (look for the tab up top).
- 1 loaf ciabatta bread
- ¼ cup olive oil blend (recommended: Pompeian OlivExtra Premium)
- 1-2 cloves garlic, minced
- ¼ cup freshly grated Romano cheese
- Preheat the oven to 375 degrees. Line a baking sheet with aluminum foil.
- Slice the ciabatta loaf open length-wise. Place each half on the baking sheet. Brush with oil. Sprinkle with minced garlic and romano cheese.
- Bake for 8-10 minutes, until the cheese is golden. Slice and enjoy.
Disclosure: I was compensated for creating this recipe, but all opinions are my own.