- 1 small round loaf sourdough bread
- About ⅓ cup extra-virgin olive oil (EVOO)
- 4 tablespoons butter
- 6 cloves crushed garlic
- 2 curls lemon peel
- 2 tablespoons fresh thyme
Cut bread in half horizontally, then cut into 12 to 16 large chunks.
In a small pot, warm EVOO, butter, garlic, lemon and thyme.
Place rack in upper third oven. Char bread at edges under broiler, brush with garlic butter mixture and broil 1 minute more, reserve.