Serve
remaining garlic herb butter as a dipping sauce.
Not exact matches
Sprinkle the
remaining olive oil over the top evenly, followed by the
garlic, coarse salt, and
herbs.
Whisk in the
remaining 2 tablespoons oil,
herbs,
garlic and the
remaining 1/4 teaspoon each salt and pepper.
Generously coat both sides of portobello caps with
remaining garlic -
herb oil.
Combine the
remaining herb mixture, grated cheese, all of the
garlic and a dash of salt and pepper in another bowl.