Do you mean you are making the bread yourself, from scratch?
I usually just use a baguette and either slice almost through, crush a couple of cloves of garlic in some soft butter and spread on the cut side of the slices, and put into a 300 oven for about 10 minutes until warmed.

Or I slick thick slices of good Italian bread, spread with garlic-ey butter and put under the broiler for a few moments until slichtly browned, turn the slices over, more butter and a sprinkle of grated Parmesan cheese and back into the broiler until that side is browned.

for the salad I would do a basic mixed greens, with some skinny slices of red onion and a basic balsamic vinaigrette.
Linda C

We're having a dinner party featuring Italian food, too, but mine won't be as elegant as yours sounds. I'm serving tomato salad, not lettuce, with Italian bread, twelve guests. We've had this group and this same menu for the last several years, early in November to get the winter going. Kind of a godfather party, and our guests don't want any changes.

I will also serve garlic bread made two ways...one loaf made similar to lindac's first recipe but I melt the butter in a small saucepan and add garlic, then spread it on the bread; and this way, which is my favorite:

Slice the bread, drizzle extra virgin olive oil on one side, place oiled side on a griddle until golden brown. Oil the top side while the first side is browning, flip the bread and brown second side. Remove to plate and sprinkle with garlic salt.

I will use the grilled/oiled bread for bruschetta with the appetizers before the meal, also.

We're having hot, spicy shrimp, olives, and bruschetta for appetizers, tomato salad with bread for dipping, spaghetti and mostaciolli with meatballs, sausages, pork chops, garlic bread, and lemon cake and cannoli for dessert. Lots of red wine and limoncello, too.

I love having parties, more than going to them. I must be nuts! How about you?

.

My favorite salad to serve with pasta is "chopped salad" which is whatever fresh veggies look good at the market, chopped bite size and tossed with whatever fresh herbs I have in the garden, and marinated in an extra virgin olive oil and balsamic vinegar dressing. I also use this as a "clean out the fridge" salad! My usual is cherry tomatoes or fresh garden ones if I have them, green peppers, scallions or a little red onion, and celery. Then, if I have it, radishes or cucumbers. Those are my favorties but I've used broccoli, carrots and cauliflower too. The herbs I usually use are basil, mint and parsley, but thyme and dill are good too. You can use dried herbs if you don't have fresh. You can add olives and feta to this salad, or garbanzo beans, but not necessary. Depends on what I'm serving for a main course. Spoon this salad over some romaine lettuce leaves drizzled with olive oil and vinegar. Freshly ground pepper is a nice addition.

I forgot to add that you can add pepperonicci (sp?) to this salad if you think it needs a little kick.

linda ac and lpinkmountain - thanks for the suggestions for the salads. I'm hoping to keep the salad somewhat simple since the main course will demand a lot of my attention. I think fresh mixed greens with fresh herbs, tomato and onion sounds great. I wanted to have the salads already plated but since I want to keep the salad plates chilled until right before serving, I'll need to find a manageable size bowl for the guests to help themselves and pass around. It'll be 13-15 people so I don't want to keep 15 separate salads in the refrigerator.

shermann and linda ac - I'll try out the first bread recipe early this week. I looked at several bruschetta recipes for appetizers so the second recipe will be perfect for that.(unless I change to a more simple appetizer at the last minute.)

yes, shermann, I like having guests for dinner. Every year I tell myself I'll do more entertaining but time has a way of sneaking along and several months later I find I haven't had as many guests for dinner as I had hoped. You're not nuts, you just obviously enjoy people and treasure conversation over a home-made meal. Everyone should be so lucky to have a traditional November dinner with friends, which, by the way you described it, sounds plenty "elegant" to me.

thanks again!!!

That's why I like chopped salad. You can make it in advance and keep it marinating in the fridge until it's time to serve it. Just mix it up right before serving time with some lettuce or spoon it over a few lettuce leaves if you want to pre-plate the salad. Is easily "refreshed" with a dollop of olive oil and vinegar.

I keep forgetting things! It's been so long since I've entertained! This colorful salad is wonderful in a clear glass or clear plastic salad bowl, or a white one. I have a gorgeous white china salad bowl that looks like large cupped lettuce leaves. I serve it in the bowl and let people dish it out onto their plates. The "dressing" is great for getting sopped up with garlic bread!

We love Woodie's Gilroy Garlic Bread - I'm posting the recipe below with the changes I've made in the notes. I've made the bread in advance by splitting it, spreading the butter on and then putting the two halves back together in the plastic bag in the fridge. Cuts down on last minute prep, for sure :-)

Can you please share the Tuscan Garlic Chicken recipe?

Becky

* Exported from MasterCook *

GILROY GARLIC BREAD

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup butter -- (1 1/2 sticks) room temp
3/4 cup freshly grated Parmesan cheese (about 3
ounces)
6 tablespoons mayonnaise
3 large garlic cloves -- minced
2 tablespoons chopped fresh parsley
1/4 teaspoon dried oregano -- (generous) crumbled
1 1 pound loaf French bread -- halved lengthwise

Thoroughly combine first 6 ingredients in medium bowl. (Can be prepared 2 days ahead. Refrigerate. Bring to room temp before continuing.)

Preheat oven to 375*. Spread garlic butter on cut side of bread, wrap each half in foil. (Can be prepared 1 day ahead. Refrigerate.) Place bread on baking sheet cut side up. Bake 20 minutes. Remove foil from bread.

Preheat broiler. Broil cut side up until golden brown, about 2 minutes.

Source:
"Woodie - www.thathomesite.com"
- - - - - - - - - - - - - - - - - - -
NOTES : I think this spread is enough for two loaves of bread, and I prefer to bake uncovered at 400F for about 10 minutes, then broil for a couple more to get it crispy on top.

MAYONNAISE???!!! On garlic bread? Oh, the thought of it makes my poor Italian heart seize.

Country Smile:
Is that different than a City Smile ?

I just spread butter on a slice of Fresh Italian Bread,

sprinkle on some Garlic Powder and Parmesan, then
brown it in a Skillet.

It steams the Garlic flavor goes thru the bread.
I keep it simple but you can also sprinkle on some spices that you like.

In fact I'm going to make some now !!!

I always like a Chefs Salad with the dishes you are serving.
Throw in everything but the Kitchen sink.

Sherrminino:
Mayo is good too.

Lou

You guys are awesome! I appreciate your responses full of great ideas and some laughs here and there.

becky ca - here's the website for the Tuscan Garlic Chicken http://www.olivegarden.com/recipes/recipe_search/
click on "main dishes" and I think it's #52. Another one of my favorites is Chicken Crostina. (If for some reason the link doesn't work, I can send the recipe to you) And...I like the suggestion of prepping the garlic bread up to 2 days in advance.

---"Country Smile:Is that different than a City Smile ? "
In the important ways they're probably the same - What warms a heart more than seeing someone with a genuine smile? The difference is I'm surrounded by fields and farm animals and people, and those with city smiles are surrounded by people, more people and tall buildings - and a host of good restaurants to eat at when they've had a long day at work!!! :)

1 more thing - I'm going to have to try your suggestions of MAYO on garlic bread. That's a new one to me!

My new favorite garlic bread recipe is really easy. I have been making it this way ever since I tried it.

RR garlic bread
4 cloves garlic, crushed
2 tablespoons butter
2 tablespoons extra-virgin olive oil
1 loaf crusty bread, split

Combine garlic, butter, and oil in a microwave safe dish or in a small saucepan. Heat garlic and butter and oil in microwave for 1 minute or in a small pot over moderate-low heat for 3 minutes.

Toast split bread under broiler. Remove bread when it is toasted golden brown in color. Brush bread liberally with garlic oil. Cut into chunks and serve.

You can do what I call a "toss and dump" for your salad.
Put all yourw ell dried greens in a big BIG salad bowl.... Rub the bowl with a cut clove of garlic and drizzle over all a little EVOO while your helper tosses the lettuce...add enoughn oil so that every leaf is glossy and ahs a lithe coating of oil.
Sprinkle lightly with salt, add any herbs you like ( all the while your helper is tossing) and drizzlew ith a little balsamic vinegar ( toss! Toss!!) add grated cheese and crutons if youw ant....toss once more ands erve...
Takes maybe 3 minutes when you ahve all yours tuff read6y.
If you use lem on juice orw ine vinegar instead of balsamic, you might want to sprinkle a little sugar over the salad ( toss toss...)
I do that lots and lots.
Linda C