100 g of baguette or similar loaf, cut into 1 cm crosswise slices.Heat half the oil in a heavy 25 cm skillet over medium-high until it shimmers. Using tongs, dip each slice into oil on both sides and arrange in skillet. Sprinkle salt and garlic on top. When toasting progresses, flip each piece, adding more oil and seasoning. Continue grilling and turning until well colored on both sides. Serves two. Use in spicy stews, soups, dinner salads, vegetable compotes, or as a place to spread tomato salsas, hummus, olive salad, or to top soups or dinner salads.
20 ml olive oil, divided
2 ml granulated garlic
2 ml salt
What's hot on Dr Daddy Cooks?
- Meatballs, Peppers, Mushrooms, and Onions in a Tomato Sauce (for Pasta)
- Scallops and Egg Noodles in Cream-Garlic Sauce
- Cornmeal-Crusted Fried Chicken Livers
- Crispy Toaster-Oven Frites
- Cabbage Rolls (Golumpki)
- A Sound Knife Set for a Serious Cook
- Improvised Steamer for Plates and Shallow Bowls
- Eggs Bubba I
- Leg of Lamb Roasted with Potatoes and Garlic
- Baked Flounder and Rice

Monday, September 8, 2014
Bruschetta
Recorded Sept, 2014. Thin slices of crusty bread are brought to new purpose with heat, olive oil, and garlic.
Subscribe to:
Posts (Atom)