If you look closely at this photo, you can see specs of white along the edges of the pieces of toast (there’s also a hunk of garlic that needs to be removed). These are tiny bits of fresh raw garlic and although you can’t see much of its flesh, it is spread evenly all over the toasts and imparts terrific flavor.
It’s so delicious and so easy to make!
Ingredients:
Some bread (I like any kind of crusty loafs.)
Cloves of raw garlic
Salt
Olive oil
Instructions:
Slice the bread and toast it.
Get a grip on a clove (it’s slippery) and rub it across the surface of the toast as though the toast was a grater and the garlic a hunk of parmesan. Depending on how many pieces of toast you have, you may need many cloves of garlic: it really gets distributed all over the toast.
Salt lightly
Drizzle with olive oil.
If I’m making bruschetta, or small open-faced sandwiches, I add whatever toppings I’m using and arrange the toasts on a platter. (The toast does not have to be warm.)
I also cut the toasts into inch-size squares and throw the “croutons” into salads and soups.