Recipe Courtesy of Williams-Sonoma. Adapted from Williams-Sonoma, “Entertaining”, by George Dolese (Oxmoor House, 2004).
Fragrant with garlic and olive oil, these toasts are a delicious accompaniment to Summer Vegetable Gazpacho and steamed shellfish. Keep the toasts warm, wrapped in aluminum foil, in the oven at 200°F.
- 1/4 cup olive oil
- 1 garlic clove, crushed
- 2 loaves crusty French bread, each 1 pound, cut into slices 1/2 inch thick
- 1 Preheat a broiler.
- 2 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.
- 3 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.
- 4 Serves 6.