I don't add the salt pepper and herbs to the garlic butter. and when I wrap the bread, I leave the top open so it will get a bit crusty....and I sprinkle the top with a little parmesan cheese before popping into the oven.
For dessert I would serve sometning lemoney...either a lemon cake or pie...or perhaps lemon bars.
Linda C

I use garlic powder and salted butter. I tried fresh garlic once and I didn't think it was as good.

I do like happyladi- lots of both on good italian bread.

Smart girl using the real thing! Fresh is the only way to go.

For dessert how about an apple cake or Zabaglione with fresh fruit?

Torta Di Mele Al Burro
(Buttery Apple Cake)

Source: Savoring Italy by Michele Scicolone

1/2 cup plus 1 tablespoon unsalted butter
â¨3 apples (Golden Delicious) peeled, cored, and cut into slices 1/4 inch thick
2/3 cup all-purpose flour
1/2 teaspoon baking powder
â¨1/2 teaspoon salt
2 whole eggs, plus 1 egg yolk
â¨1 teaspoon vanilla extract
â¨1 cup granulated sugar
â¨1/2 teaspoon grated lemon zest
confectioners sugar

Preheat oven to 375 degrees. Generously butter a 9-inch round cake pan. In a large frying pan over low heat, melt the butter. Pour 6 tablespoons of it into a small bowl or cup and set aside.

Add the apple slices to the butter remaining in the frying pan and cook, stirring occasionally, until the apples are tender, about 10 minutes. Remove from the heat.

In a small bowl stir together the flour, baking powder, and salt.

In a large bowl beat the whole eggs and egg yolk until blended. Add the 6 tablespoons melted butter, the vanilla, the granulated sugar, and the lemon zest. Stir in the flour mixture and the apples. Spoon into the prepared pan, smoothing the top.

Bake until the cake is browned, 30 to 35 minutes. Transfer to a wire rack and let cool in the pan for 5 minutes. Invert the cake onto a plate and lift off the pan, then invert the cake again onto the rack and let cool completely.

Just before serving place confectioners sugar in a small sieve and dust the top of the cake.

_______________________________________________________

Zabaglione

4 large egg yolks
1/4 cup sugar
1/4 cup Marsala wine â¨

Use a double boiler or bring a pot of water to a simmer over medium-low heat. Combine the egg yolks and sugar in a metal bowl and whisk until foamy. Set the bowl over the simmering water, without letting the bottom touch the water, and continue to whisk constantly. Gradually pour in the Marsala while continuing to beat - don't let it boil. Whisk vigorously for a few minutes until the custard has doubled in volume and is very thick and yellow.

Can be served warm or chilled.

Spoon the Zabaglione into dessert bowls and top with fresh berries.

Have no idea what all those weird symbols are. More GW gremlins. :(

Oh, and the butter amount in the apple cake should have read 9 tablespoons ... same thing ... just makes more sense. I never changed it from the original recipe.

I keep garlic bread simple and easy...just minced,pureed garlic and melted butter.
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This cake would be a wonderful and easy way to end your meal.

Ricotta Cake

1 (18.25-ounce) package yellow cake mix.
2 (16-ounce) containers ricotta cheese
4 large eggs
1 cup granulated sugar
1 teaspoon vanilla extract -OR- 1/2-3/4 teaspoon almond extract

Preheat oven to 325�F (160�C). Grease and flour a 13 x 9 x 2-inch baking pan.

Prepare cake mix according to package directions. Pour into prepared baking pan. Set aside.
Combine ricotta cheese, eggs, sugar and vanilla until well blended. Spoon evenly over the cake batter.
Bake for about 1 hour 15 minutes or until wooden pick inserted in center comes out clean. Cool thoroughly on wire rack. Sprinkle with powdered sugar. Store in refrigerator.
Makes 12 to 16 servings.

I actually like pretty much your garlic bread recipe. I go light on the herbs/seasonings.

I think a cheesecake type dessert is good with italian.

Sounds yummy!

tina

Here is a recipe for garlic bread that I found on the internet and that our family really enjoys:
Quick Garlic Spread
3/4 c. butter
1/4 c. mayonaise (don't use Miracle Whip it is too sweet)
I often use 1/2 butter 1/2 mayo
1/2 cup grated parmesan cheese
4 cloves garlic minced
3 tbsp. freshly chopped parsley
One large french bread loaf cut lengthwise, spread liberally on cut side and broil til brown and bubbly. Or wrap in foil and bake at 375 for 20 min. We like ours broiled. Enjoy!

I make my own with loaves of Italian or French bread. Make a paste out of butter, garlic and parmesean. You could just use olive oil in place of butter. But everything is better with butter, no? Slice bread lengthwise and spread mixture on both insides placing garlic slathered side face up on a baking sheet. Bake at 375 till golden. Just keep an eye on it. Shouldn't be more than 10 minutes, give or take a few minutes depending on your oven's "real" temperature.

Our favorite dessert to serve our family and friends on "Italian" dinner nites would be hands down, freshly filled cannoli shells. I buy the shells separately at the local Italian grocery. They come in a box, I've used all different brands depending on what my guy has in stock at the time I need cannoli shells.

Mix up my own ricotta, using a little 10x sugar and mini choc chips. I do that ahead and store in an airtight container in the refigerator. Can do up to 3-4 days ahead. Just don't fill the shells until it is time to serve dessert. I fill the shells right before serving so they are crispy. One thing I do not like is a soft cannoli shell.

Ziploc-type gallon size storage bags make a perfect pastry bag.

Sounds like a yummy meal and fun time! Don't forget the music. Usually makes for a better dinner party, at least in our home! Oh, and the wine or whatever spirits you and yoru friends enjoy! I'd purchase a small bottle of Sambuca, Frangelico or Amaretta for a little something to go with dessert.

Can you tell that I love to entertain, cook and eat?

Sounds yummy! I would serve Cherry Enchiladas for dessert.

I'm printing out all these recipes and letting DH pick dessert! :)

Natal those pictures look so good!

For the garlic bread, if I use the foil, the edges aren't going to get crispy like they would if I had them flat on the sheet, right? I like some crisp.

I'll let you know what we end up doing. I will be trying all the desserts though!

Tiramisu!

Judie, I was thinking tiramisu too, but not everyone likes it. I love it and can only make it when we have guests. Too much temptation otherwise.

1 clove for a whole loaf of bread? That's more like garlic-related bread!

I saute the chopped garlic in a butter/olive oil combo, add some herbs, and then brush the bread slices with that mix, add some grated Parmesan and put the slices under the broiler.

Gelato for dessert--can you get Ciao Bella where you are?

Ideefixe - Ha, I thought you said Jello. My reaction was, well, I think I have some grape in the pantry. :)

We do have that here.

They're insisting on bringing something so I'm hesistant to make anything else. We'll also have a salad. Guess they could always take some home or I'll swing by my Grandparents with some leftovers.

Still haven't picked one and I need to get on it!

Work - When you said you mix up your own ricotta - 10x sugar and mini chips. Do you mean you take ricotta with the 10x sugar and mini chips and mix, right?

Shee - yes, and being a cook as opposed to a baker, I do not measure and it doesn't matter with cannoli cream.

Take the largest container you can find, whole milk Ricotta, I think it is a 3lb at my grocery. Add 1T of 10x sugar and mix in. Keep tasting and adding until you like the sweetness. Then mix in a whole bunch of those mini choc chips - grocery item too. You've now gotta cannoli filling! Put about 1/2 c. of the chips aside to dip the ends of the cannoli in once you've filled them. Not a half bad presentation either.

My friends are so impressed seeing me filling cannoli shells rather than putting a boxed cake, pie or whatever. It looks like I took alot of time (which I didn't). The shells are purchased and the cream is a breeze to whip up.

They all know I can't bake to save my life (with the exception of a tried and true lemon sour cream poundcake that I happened upon in Bon Appetit when DD was a itty bitty. That's the only cake I can successfully make and boy is it good! I don't make it often, and I would go with the cannoli over anything else for Italian nite! Putting the cream into the shells is easy peasy and since everyone graviates to the kitchen area anyway, it makes me look like I know what I am doing.lol

BTW, when you are mixing in the 10x, beat the ricotta with a handmixer if you have one. It will be creamier.

Hope your dinner party is a great success!

Have fun!

Shee, I actually cut and paste my garlic bread recipe straight off the website where I originally found it; it was the original poster's comment to either broil or wrap in foil. I doubt wrapping the loaf in foil would give you your crispy edges. Good luck!

I don't know if it's been mentioned already, but the quality of the bread is the most important part to me. Supermarket "French" bread for under two a loaf is horrible.

I would get one of the artisanal breads that almost all grocery stores carry ( usually they have rosemary, roasted garlic, seeded, etc. but they will have a basic, plain loaf that is typically good, perhaps in sourdough)
I have universally found that you get what you pay for -and I always check the set out date. I will also ask for loaves straight from the freezer so I get something as fresh as can be. They have always been happy to accommodate me.