How to Use this Blog

This blog is designed to be used like a cookbook. I've put tags on each recipe so you can go to the section on that topic just by clicking on the word in the cloud or the list. Some recipes are under more than one category to help you find what you're looking for.

Tuesday, March 20, 2012

Garlic Toast

I love the lightness of this toast.  And it keeps forever, especially if you freeze it.

about a half a stick of butter
4 cloves of garlic to start with
about 1/2 cup of olive oil
Italian herb blend (spice aisle)
a cheap loaf of French bread (Walmart has fresh loaves every afternoon)

Melt the butter
chop the garlic
put the butter and garlic into a blender
slowly add the olive oil until the garlic has been thoroughly pulverized and incorporated into the butter and oil
turn off the blender and add some Italian herbs.  Don't try to blend this because you can end up turning the whole thing an ugly green.  No, better to be able to make out the specks of herbs rather than to have Army green toast.

Slice the french bread about 1/4 or 1/2 inch thick.  Lay on a big sheet pan.  Brush the garlic oil onto the slices.  Another way is to let the garlic oil set in the fridge a while to solidify when you can spread it on the bread like butter.  It's a little easier that way.

Toast the bread slices at around 200-250.  You want it to dry out the bread and let it absorb the oil and butter.  This can take a couple of hours.  Low and slow is better. You are not cooking anything, you're drying the toast out.  It should end up with a delicate crunchy feel to it.

When it's done you can store the slices in a ziplock bag in the freezer or fridge.  Or just sit down and eat the whole batch.