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Prep Time: 10 minutes
Cook Time: 1 minute
Fragrant with garlic and olive oil, these toasts are a delicious accompaniment to our Summer Vegetable Gazpacho and Spanish-Style Steamed Shellfish. Keep the toasts warm, wrapped in aluminum foil, in a 200°F oven.
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- 1/4 cup olive oil
- 1 garlic clove, crushed
- 2 loaves crusty French bread, each 1 lb., cut into
slices 1/2 inch thick
- Summer Vegetable Gazpacho >
- Spanish-Style Steamed Shellfish >
Directions:Preheat a broiler.
In a small bowl, stir together the olive oil and garlic. Lightly brush both sides of each bread slice with some of the oil. Arrange the slices in a single layer on rimmed baking sheets.
Place the baking sheets under the broiler 5 inches from the heat source and toast until golden brown on the first side, about 30 seconds. Turn the slices over and toast until golden brown on the other side, about 30 seconds more. Serves 6.
Adapted from Williams-Sonoma, Entertaining, by George Dolese (Oxmoor House, 2004).