Monday, September 8, 2014


Recorded Sept, 2014. Thin slices of crusty bread are brought to new purpose with heat, olive oil, and garlic.
100 g of baguette or similar loaf, cut into 1 cm crosswise slices.
20 ml olive oil, divided
2 ml granulated garlic
2 ml salt
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.